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Lemon Parmesan Chicken Milanese

lemon parm chicken

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Ingredients
    Lemon Parmesan Chicken Milanese
  • 1/2 oz. Olive oil (1 tbsp.)
  • 1/2 oz. Butter (1 tbsp.)
  • 1 each Lemon Parmesan Chicken Cutlet (see recipe)
  • Salt and black pepper, as needed
  • 1 oz. Italian lettuce blend (2 cups)
  • 1 oz. Lemon Vinaigrette (see recipe) (2 tbsp.)
  • 1/2 oz. Grande Shaved Parmesan (1/4 cup)
  • 2 each Lemon wedges, fresh
    • Lemon Vinaigrette
  • 4 oz. Lemon juice, fresh (1/2 cup)
  • 2 oz. White wine vinegar (1/4 cup)
  • 2 tsp. Sugar
  • 1 tsp. Kosher salt
  • 1/2 tsp. Black pepper
  • 8 oz. Olive oil (1 cup)
    • Lemon Parmesan Chicken Cutlets
  • 8 oz. Flour, all-purpose (2 cups)
  • 2 tsp. Kosher salt
  • 1 tsp. Black pepper
  • 4 Eggs, large
  • 2 oz. Water (1/4 cup)
  • 9 oz. Panko (Japanese breadcrumbs) (3 cups)
  • 8 oz. Grande Grated Parmesan (1 cup)
  • 1 tbsp. Lemon zest, fresh
  • 12 each Boneless, skinless chicken cutlets, 6 to 8 oz. each, pounded 1/4-inch thick
Instructions
    Lemon Parmesan Chicken Milanese
  1. 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. 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.
    3. Lemon Vinaigrette
  3. 3
    Combine all ingredients in container and whisk to blend.
    4. Lemon Parmesan Chicken Cutlets
  4. 4
    Combine 8 oz. flour, 2 tsp. salt and 1 tsp. black pepper in half-size hotel pan; mix to blend.
  5. 5
    Combine 4 eggs and 2 oz. water in half-size hotel pan; whisk to blend.
  6. 6
    Combine 9 oz. breadcrumbs, 8 oz. Grande Grated Parmesan and 1 tbsp. lemon zest in half-size hotel pan; mix to blend.
  7. 7
    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.
Note

Yield: One serving

Yield: 14 oz. (14 servings)

Yield: 12 cutlets (12 servings)

Read it online: https://grandecheese.com/recipes/lemon-parmesan-chicken-milanese/