Crispy Arteflame Chicken Milanese

Introduction

Crispy, golden, and perfectly seasoned, this Chicken Milanese is cooked to perfection on the Arteflame grill. Paired with a bright arugula and lemon salad, this dish is both comforting and elegant. The Arteflame’s griddle delivers a beautifully even crust, locking in the juiciness of the chicken.

Ingredients

• For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp water
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • 4 tbsp butter (for grilling)

• For the Salad:

  • 4 cups fresh arugula
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp shaved Parmesan cheese
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

Start by lighting the Arteflame grill with vegetable oil-soaked napkins under firewood. Let the grill heat up for about 20 minutes until the flat griddle reaches a medium heat, perfect for frying chicken evenly.

Step 2: Prepare the Chicken

1. Pound each chicken breast between two sheets of plastic wrap until about 1/4 inch thick.
2. Set up a breading station with three shallow bowls:
   • Bowl 1: Mix the flour with a pinch of salt and pepper.
   • Bowl 2: Beat the eggs with water until smooth.
   • Bowl 3: Combine breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
3. Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to ensure an even coating.

Step 3: Grill the Chicken

1. Melt 2 tablespoons of butter on the Arteflame griddle, close to the center grate for a moderate-high heat zone.
2. Place the breaded chicken on the buttered griddle and cook for about 3-4 minutes on each side, until golden brown and crispy.
3. Move the chicken to the cooler edges of the griddle to finish cooking through, about 2-3 more minutes, ensuring the internal temperature reaches 165°F.
4. Remove the chicken and place it on a wire rack to keep the crust crisp while you prepare the salad.

Step 4: Prepare the Salad

1. In a large bowl, toss arugula and cherry tomatoes with olive oil, lemon juice, and a pinch of salt and pepper.
2. Top with shaved Parmesan cheese for garnish.

Step 5: Serve

Plate the chicken Milanese with the arugula salad either on top or on the side. Serve with an extra lemon wedge for squeezing.

Tips

• Breadcrumbs: Use panko for extra crunch, or add Italian seasoning to plain breadcrumbs for added flavor.
• Butter for frying: Butter adds richness and promotes browning. Add more butter as needed while cooking.
• Heat management: Keep chicken near the center for initial searing and move outward to prevent burning.

Variations

1. Lemon-Herb Milanese: Add lemon zest and chopped parsley to the breadcrumb mixture for a fresh twist.
2. Spicy Milanese: Add a pinch of cayenne pepper or chili flakes to the breadcrumb mix for heat.
3. Caprese Milanese: Top with fresh mozzarella, sliced tomatoes, and basil leaves.
4. Mediterranean Milanese: Serve with a side of tzatziki sauce and a Greek-style salad.
5. Cheesy Milanese: Top the chicken with melted provolone or mozzarella just before serving.

Pairings

Pair this dish with roasted potatoes, grilled vegetables, or a light white wine like Pinot Grigio or Sauvignon Blanc for a complete meal.

Conclusion

This Chicken Milanese recipe demonstrates how the Arteflame grill can create a perfectly crispy and flavorful crust. Paired with a refreshing arugula salad, it’s a simple yet impressive dish that’s ideal for any occasion.