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Grilled Chicken Milanese with Lemon Basil Vinaigrette Recipe

Grilled Chicken Milanese with Lemon Basil Vinaigrette

Thinly pounded grilled chicken is served with peppery greens, Parmesan, cherry tomatoes, and a fresh lemon-basil vinaigrette. This recipe makes 4 servings and takes approximately 35–45 minutes without optional marinating.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 about 6-ounce halves Boneless, skinless chicken-breast halves
  • 2 tablespoons, plus more for the grill Extra-virgin olive oil
  • 2 cloves Garlic cloves, finely minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Lemon-Basil Vinaigrette
  • 1/4 cup Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove Small garlic clove, minced
  • 1/2 cup Extra-virgin olive oil
  • 2 tablespoons Fresh basil, finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper
For Serving
  • 5 ounces Baby arugula or mixed salad greens
  • 1 pint, optional Cherry tomatoes, halved
  • 1/3 cup Shaved or grated Parmesan cheese
  • as needed Lemon wedges

Method
 

Step-by-Step
  1. Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Mix 2 tablespoons olive oil with the minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then rub it over both sides of the chicken.
  2. Let the seasoned chicken stand for at least 15 minutes, or refrigerate it for 30 minutes to 2 hours if marinating longer.
  3. Whisk lemon juice, lemon zest, Dijon mustard, the small minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Slowly whisk in 1/2 cup olive oil until emulsified, then stir in the chopped basil just before serving.
  4. Heat a clean grill or grill pan to medium-high, approximately 400–450°F, and lightly oil the grates. Grill the chicken for about 3–5 minutes per side, depending on thickness, until the thickest part reaches 165°F.
  5. Transfer the chicken to a plate and rest for 5 minutes. Toss the arugula, optional tomatoes, and Parmesan with some vinaigrette, then serve the salad with the chicken, additional dressing, and lemon wedges.

Notes

Pound the chicken evenly so the thin cutlets cook at the same rate. Add the basil after whisking the vinaigrette to keep it fresh and bright. Remove the chicken at 160–165°F and let carryover cooking finish during the 5-minute rest.