Pollo Milanese

Prepare the Seasoned Breadcrumbs
In a food processor, blend toasted bread with a pinch of salt, cracked black pepper, and dried herbs until fine. Spread onto a baking tray and toast in a preheated oven at 175°C for 2 to 3 minutes to infuse the flavours, then set aside.

Prep and Pound the Chicken
Butterfly the chicken breasts and cut into individual fillets. Place each fillet between sheets of cling film and pound gently with a heavy pot or mallet until thin and even in thickness.

Set Up the Breading Station
Set up three shallow dishes for dredging. Place plain flour seasoned with salt and black pepper in the first dish, whisk together the egg, milk, salt, and black pepper in the second dish, and place the seasoned breadcrumbs in the third dish.

Coat the Chicken Fillets
Dredge each chicken fillet first in the seasoned flour, shaking off any excess. Dip into the egg mixture to coat completely, then press firmly into the breadcrumb mixture until evenly covered on both sides.

Pan-Fry and Sear Lemons
Heat canola oil in a large skillet over medium-high heat. Fry the breaded chicken fillets for 3 to 4 minutes per side until deeply golden brown and crispy, adding the lemon halves cut-side down into the pan to sear alongside the chicken during the final minutes.

Assemble the Salad and Serve
In a mixing bowl, toss the bitter greens, sliced red onion, and sliced jalapeno with extra virgin olive oil, salt, and a squeeze of the roasted lemon juice. Plate the crispy chicken fillets alongside the zesty salad and serve immediately.