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“Whoever invented Milanese has some serious Jedi-mind-trick stuff going on. It’s a salad—but on top of a fried chicken cutlet. It’s like spa food. But it’s fried chicken. Remind yourself which part of this dish is boss by using both regular and panko breadcrumbs for extra crunchy crispy goodness, but you can also just double up on one of them.”—Chrissy Teigen, Cravings: Hungry for More
- 4 skinless, boneless chicken breasts (6–8 oz. each)
- Kosher salt, freshly ground pepper
- 1 cup all-purpose flour, plus more for chicken
- 1 cup plain dried breadcrumbs
- 1 cup panko (Japanese breadcrumbs)
- 1 cup shredded wholemilk mozzarella cheese (about 4 oz.), divided
- Canola or vegetable oil (for frying)
- 1 cup cherry tomatoes, halved or quartered
- A chunk of Parmigiano-Reggiano cheese
- Extra-virgin olive oil and good-quality balsamic vinegar (for serving)
Preheat oven to 325°. Place 1 chicken breast between 2 big sheets of plastic wrap. Using the smooth side of a meat pounder or an empty wine bottle, pound chicken as thin as you can without ripping it to shreds. Season with salt, black pepper, and cayenne. Repeat with remaining chicken breasts.
Set up 3 shallow bowls. Spread out 1 cup flour in one; season liberally with salt, black pepper, and cayenne. Place eggs in second bowl; season with salt and beat lightly just to combine. Combine breadcrumbs and panko in third bowl; season with salt and black pepper.
Place ¼ cup mozzarella on one side of each pounded chicken breast, about 2" in from theedges. Moisten edges of whole breast with water, then sprinkle a little flour all over the edges. Fold breast over cheese, pressing on edges to seal.
Dip chicken into seasoned flour on both sides, shaking off excess. Dip into egg on both sides, letting excess drip off. Press each side into breadcrumbs. Transfer chicken to a plate. Repeat with remaining chicken.
Pour canola oil into a large skillet to a depth of about ½". Heat over medium-high until oil is hot. Carefully lay 2 breaded cutlets in skillet and cook until browned and crisp, 2–3 minutes. Flip cutlets and cook until golden brown, another 2–3 minutes. Transfer cutlets to a rimmed baking sheet and bake in oven until deep golden brown, about 15 minutes.
Meanwhile, fry remaining cutlets, adding a little oil if necessary between batches.
Arrange cutlets on plates. Top with arugula and tomatoes. Using a vegetable peeler, shave some Parm over each cutlet; season with salt and black pepper. Drizzle with olive oil and balsamic vinegar.