Lemon Parmesan Chicken Milanese

Lemon dressing is named one of the fastest growing ingredients paired with Parmesan, according to Datassential. This recipe pairs the classic appeal of Parmesan chicken with the fresh flavors of Italian greens, lemon vinaigrette and Grande Shaved Parmesan.

Ingredients
Lemon Parmesan Chicken Milanese

1/2 oz. (1 tbsp.) Olive oil

1/2 oz. (1 tbsp.) Butter

1 each Lemon Parmesan Chicken Cutlet (see recipe)

Salt and black pepper, as needed

1 oz. (2 cups) Italian lettuce blend

1 oz. (2 tbsp.) Lemon Vinaigrette (see recipe)

2 each Lemon wedges, fresh

Lemon Vinaigrette

4 oz. (1/2 cup) Lemon juice, fresh

2 oz. (1/4 cup) White wine vinegar

2 tsp. Sugar

1 tsp. Kosher salt

1/2 tsp. Black pepper

8 oz. (1 cup) Olive oil

Lemon Parmesan Chicken Cutlets

8 oz. (2 cups) Flour, all-purpose

2 tsp. Kosher salt

1 tsp. Black pepper

4 Eggs, large

2 oz. (1/4 cup) Water

9 oz. (3 cups) Panko (Japanese breadcrumbs)

1 tbsp. Lemon zest, fresh

12 each Boneless, skinless chicken cutlets, 6 to 8 oz. each, pounded 1/4-inch thick

Directions

Lemon Parmesan Chicken Milanese
Yield: One Serving
  1. Heat 1 tbsp. each: olive oil and butter in large skillet; add 1 Lemon Parmesan Chicken Cutlet. Sauté over medium heat for 3 to 4 minutes on each side, or until golden brown and fully cooked; season with salt and pepper and arrange on plate.
  2. Combine 1 oz. lettuce blend and 2 tbsp. Lemon Vinaigrette in bowl and toss to blend. Portion over chicken; top with 1/2 oz. Grande Shaved Parmesan. Garnish with 2 lemon wedges.
Lemon Vinaigrette
Yield: 14 oz. (14 servings)
  1. Combine all ingredients in container and whisk to blend.
Lemon Parmesan Chicken Cutlets
Yield: 12 cutlets (12 servings)
  1. Combine 8 oz. flour, 2 tsp. salt and 1 tsp. black pepper in half-size hotel pan; mix to blend.
  2. Combine 4 eggs and 2 oz. water in half-size hotel pan; whisk to blend.
  3. Combine 9 oz. breadcrumbs, 8 oz. Grande Grated Parmesan and 1 tbsp. lemon zest in half-size hotel pan; mix to blend.
  4. Dredge cutlets in flour mixture; shake excess. Dip in egg mixture; drain excess. Dredge in panko mixture; shake excess. Transfer to sheet pans, cover and chill to hold.

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