Chicken Milanese is a beloved sandwich in so much cultures, from Italy to Mexico. We love the crisp chicken in contrast with the pillowy soft pitas, and a zesty salad alongside. You can make your own chicken Milanese or for a quick meal solution, buy store-bought!
For the Chicken Milanese:
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/2 teaspoon paprika
Vegetable oil for frying
2 Angel Bakeries pitas
For the Salad:
2 cups fresh arugula
1 cup radicchio, thinly sliced
1 cup endive, chopped
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and black pepper to taste
Instructions:
For the Chicken Milanese:
Start by preparing the chicken breasts. Lay them flat on a cutting board and cover with plastic wrap or parchment paper. Pound them gently with a meat mallet or the bottom of a heavy skillet to even thickness, about 1/2 inch thick. Season with salt and black pepper.
Set up a breading station. In one shallow bowl, place the flour. In another bowl, whisk the eggs. In a third bowl, mix together the breadcrumbs, grated Parmesan cheese, paprika, and a pinch of salt and black pepper.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with the breadcrumb mixture, pressing the crumbs onto the chicken to adhere well.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts. Cook for about 3-4 minutes per side or until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Warm the pita bread in the skillet for about 30 seconds per side until slightly toasted. Remove from heat.
For the Salad:
In a large bowl, combine the arugula, radicchio, endive, toasted pine nuts, and grated Parmesan cheese.
In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, salt, and black pepper.
Drizzle the dressing over the salad and toss to coat all the ingredients evenly.
Assemble the Pita:
To assemble each pita, slice in half and full with chicken and a generous portion of the arugula, radicchio, and endive salad.
Serve immediately and enjoy your delicious Chicken Milanese Pita with Arugula, Radicchio, and Endive Salad!
Feel free to customize the salad or add some dressing to the chicken for extra flavor. This recipe is a delightful combination of crispy chicken and a fresh, tangy salad all wrapped up in a pita for a satisfying meal.