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
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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)
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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
- Pound each chicken breast between two sheets of plastic wrap until about 1/4 inch thick.
- 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.
- 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
- Melt 2 tablespoons of butter on the Arteflame griddle, close to the center grate for a moderate-high heat zone.
- Place the breaded chicken on the buttered griddle and cook for about 3-4 minutes on each side, until golden brown and crispy.
- 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.
- 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
- In a large bowl, toss arugula and cherry tomatoes with olive oil, lemon juice, and a pinch of salt and pepper.
- 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
- Lemon-Herb Milanese: Add lemon zest and chopped parsley to the breadcrumb mixture for a fresh twist.
- Spicy Milanese: Add a pinch of cayenne pepper or chili flakes to the breadcrumb mix for heat.
- Caprese Milanese: Top with fresh mozzarella, sliced tomatoes, and basil leaves.
- Mediterranean Milanese: Serve with a side of tzatziki sauce and a Greek-style salad.
- 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.
