Crispy and flavorful, this Memphis Chicken Milanese is a Southern take on a classic Italian favorite. The dish strikes a perfect balance of savory and fresh flavors by pairing zesty, golden-fried chicken with a crisp, refreshing arugula caprese salad. Finished with a sprinkle of shredded parmesan and served alongside mini mozzarella balls and sweet cherry tomatoes, this dish offers a delightful and vibrant bite.
INGREDIENTS (CHICKEN)
- 2 chicken breasts, butterflied and pounded to a 1/4 inch thickness
- 2 tbsp Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake
- 1 cup flour
- 2 eggs beaten
- 1 cup Italian breadcrumbs
- 2 tbsp olive oil
- Shredded parmesan for serving
INGREDIENTS (ARUGULA CAPRESE SALAD)
- 2 cups arugula
- 1/4 cup basil, torn into pieces
- 8 cherry tomatoes, cut into quarters
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 4 oz mini mozzarella balls
- Salt and black pepper
INSTRUCTIONS
- Place the flour on a plate or shallow bowl, the beaten eggs in a second shallow bowl, and the Italian breadcrumbs in a third plate or shallow bowl.
- Dredge the chicken in the flour, then the egg. After the excess egg has dripped off, dredge the chicken in the breadcrumbs to coat evenly.
- Add olive oil to a saucepan and heat over medium to medium-high heat. Once the oil is shimmering, cook the chicken for 2-3 minutes per side. Cook the chicken in batches without crowding the saucepan.
- Toss the arugula, tomatoes, basil, olive oil, balsamic vinegar, and mozzarella balls together in a bowl. Season to taste with salt and black pepper.
- Serve the chicken with the arugula salad and freshly shredded parmesan on top.
- Enjoy!