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

DIRECTIONS

INGREDIENTS

Lemon Parmesan Chicken Milanese Yield: One serving
  • 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)
  • 1/2 oz. (1/4 cup) Grande Shaved Parmesan
  • 2 each Lemon wedges, fresh

DIRECTIONS

Lemon Parmesan Chicken Milanese
  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.

INGREDIENTS

Lemon Vinaigrette Yield: 14 oz. (14 servings)
  • 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

DIRECTIONS

Lemon Vinaigrette
  1. Combine all ingredients in container and whisk to blend.

INGREDIENTS

Lemon Parmesan Chicken Cutlets Yield: 12 cutlets (12 servings)
  • 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)
  • 8 oz. (1 cup) Grande Grated Parmesan
  • 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 Cutlets
  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.