Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
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Galbani® Chicken Milanese Pizza
Serves: 2
INGREDIENTS
For the Chicken
| 1-2 | Large chicken breasts, thinly pounded |
For the Herb Breadcrumbs
| 2 cups | Day-old bread, pulsed fine |
| 1 tbsp. | Extra virgin olive oil |
| 2 tbsp. | Galbani Parmesan, finely grated |
| 1 tbsp. | Fresh parsley, chopped |
| ½ tsp. | Fresh thyme, chopped |
| ½ tsp. | Garlic powder |
| Kosher salt, to taste | |
| Cracked black pepper, to taste | |
For the Breading
| ½ cup | All-purpose flour |
| 2 | Eggs, beaten |
| 1 tbsp. | Water |
| 1 pinch | Kosher salt |
| 1 pinch | Black pepper |
| 1 cup | Herb breadcrumbs |
For the Lemon Vinaigrette
| 2 tbsp. | Fresh lemon juice |
| 4 tbsp. | Extra virgin olive oil |
| ½ tsp. | Dijon mustard |
| 1 | Small garlic clove, minced |
| ½ tsp. | Honey |
| Kosher salt, to taste | |
| Black pepper, to taste | |
For the Arugula Salad
| 1½ cups | Baby arugula |
| ½ cup | Cherry tomatoes, halved |
| 4-6 | Galbani Fresh Mozzarella Ciliegine, halved |
| 2 tbsp. | Galbani Parmesan, grated |
| 1 tsp. | Lemon zest |
| 3-4 | Fresh basil leaves, torn |
| ½ tsp. | Fresh thyme leaves |
For the Garnish
| Galbani Parmesan, shaved | |
| Extra virgin olive oil or truffle oil, for drizzling | |
| Lemon zest, for sprinkling | |
METHOD
For the Chicken
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Line a plate with plastic wrap and place the thinly pounded chicken breast on top, then cover with another sheet of plastic wrap.
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Press and smooth the chicken with your hands to form a perfect round.
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Transfer to a parchment-lined tray and freeze for 30–45 minutes to firm up.
For the Herb Breadcrumbs
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In a sauté pan over medium heat, add olive oil and breadcrumbs. Toast until golden.
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Remove from heat and mix with Parmesan, parsley, thyme, garlic, salt, and pepper. Cool before using.
For the Bread-encrusted chicken
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Mix together the flour, salt, and pepper.
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Bread the chicken by dredging it in flour mixture first, then dip in beaten egg. Repeat, then coat thoroughly with herb breadcrumbs. Press lightly to help the crumbs adhere evenly.
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In a large sauté pan or cast-iron skillet over medium-high heat, heat the olive oil and fry the breaded chicken until golden brown, crisp on both sides (about 4–5 minutes per side), and fully cooked inside. Or, finish in a 375 degree F oven for 5–7 minutes for even crisping.
For the Lemon Vinaigrette & Arugula Salad
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Whisk together lemon juice, olive oil, mustard, garlic, honey, salt, and pepper until vinaigrette is emulsified.
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In a bowl, toss arugula, tomatoes, Ciliegine, Parmesan, lemon zest, basil, and thyme with the vinaigrette.
To Finish
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On a serving plate or wooden pizza board, place the chicken Milanese.
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Mound the dressed arugula salad generously on top.
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Garnish with a sprinkle of Parmesan, drizzle of olive or truffle oil, and some fresh lemon zest.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
