Crispy Chicken Milanese with Lemon Caper Pasta

Name: Crispy Chicken Milanese with Lemon Caper Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.75 pound chicken breast (thinly sliced); 0.75 cup all-purpose flour; 2 eggs (beaten); 1.5 cup Panko breadcrumbs; 0.5 cup olive oil; 1 pound linguine pasta; 4 tablespoon unsalted butter; 4 clove garlic (minced); 0.25 cup dry white wine; 0.25 cup lemon juice (freshly squeezed); 2 tablespoon capers (drained); 0.25 cup fresh parsley (chopped); 3 cup fresh arugula; 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground)

Golden, crisp chicken cutlets served over linguine tossed in a bright, savory sauce of white wine, lemon, butter, and capers, with a simple side of peppery arugula salad.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $4.44/serving

Dietary

Nut-Free
Low-Sugar
High-Protein

Ingredients

1.75 pound chicken breast (thinly sliced)
0.75 cup all-purpose flour
2 eggs (beaten)
1.5 cup Panko breadcrumbs
0.5 cup olive oil
1 pound linguine pasta
4 tablespoon unsalted butter
4 clove garlic (minced)
0.25 cup dry white wine
0.25 cup lemon juice (freshly squeezed)
2 tablespoon capers (drained)
0.25 cup fresh parsley (chopped)
3 cup fresh arugula
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)

Instructions

Set up a breading station for the chicken: Place all-purpose flour on a plate, beaten egg in a shallow dish, and Panko breadcrumbs seasoned with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a third plate. Dredge each chicken breast cutlet first in the all-purpose flour, then in the egg, and finally in the seasoned Panko breadcrumbs, pressing firmly to adhere.
In a large skillet over medium-high heat, add the olive oil. Once shimmering, carefully lay the breaded cutlets in the skillet without crowding. Cook for 3 to 4 minutes per side, until golden brown and cooked through. Remove the chicken to a paper towel-lined plate and season immediately with a pinch of kosher salt.
While the chicken cooks, prepare the linguine pasta according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
To make the lemon caper sauce, melt the unsalted butter in the same skillet used for the chicken (discarding any excess oil first). Add the minced garlic and cook for about 30 seconds until fragrant.
Deglaze the pan by pouring in the dry white wine and scraping up any browned bits. Simmer for 1 minute. Stir in the capers and fresh lemon juice, along with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Add the drained linguine pasta to the sauce, tossing to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until the desired consistency is reached. Stir in 2 tablespoons of the chopped fresh parsley.
To serve, place a bed of fresh arugula on plates. Top with the Lemon Caper Pasta, lay the crispy chicken Milanese cutlets on top, and sprinkle the remaining fresh parsley over the dish.

Notes

You can use this same technique for veal or turkey cutlets. Leftovers store well for 3 days; reheat the cutlets in a toaster oven or air fryer for best crispiness.

Nutrition (per serving)

Calories: 912
Protein: 68.7 g
Carbohydrates: 99.3 g
Fat: 23.3 g
Fiber: 4.5 g
Sodium: 1079 mg
Saturated Fat: 8.6 g
Sugar: 1 g
Cholesterol: 234 mg