Parmesan-Crusted Chicken Milanese Sandwich with Bacon and Goat Cheese

By Sprig Originals ✓ · cooked up in Sprig

A thin, shatteringly crisp parmesan-breadcrumb chicken cutlet piled onto focaccia with crisp bacon, a smear of tangy goat cheese, and a tangle of arugula tossed in lemon vinaigrette — the greens double as the only sauce, so nothing turns the bread soggy. Pounding the chicken to a quarter inch means it fries in under five minutes and stays juicy.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb total)
• 1 cup panko breadcrumbs
• 3/4 cup finely grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3/4 cup vegetable oil, for frying

• 4 cups baby arugula, loosely packed
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1 tsp honey
• kosher salt and black pepper

• 1 loaf focaccia (about 10 x 8 inches), cut into 4 squares and split
• 8 slices thick-cut bacon
• 5 oz soft goat cheese, at room temperature
• 2 tbsp mayonnaise
• 1 tbsp chopped fresh chives

Instructions

1. Cook the bacon first: lay the 8 slices in a cold large skillet and cook over medium heat, turning occasionally, 8 to 10 minutes until deeply crisp. Drain on paper towels and wipe the skillet clean. Reserve the skillet for the cutlets.
2. Halve each chicken breast horizontally to make 4 thin fillets. Place one at a time between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 1/4 inch thick, working from the center out. Pat dry and season both sides lightly with salt and pepper.
3. Set up three shallow dishes: flour in the first; eggs beaten with the Dijon in the second; panko, Parmesan, 1 tsp kosher salt, 1/2 tsp pepper and garlic powder tossed together in the third. Dredge each cutlet in flour (tap off excess), then egg, then press firmly into the panko-Parmesan on both sides so the coating sticks. Rest the breaded cutlets on a rack for 10 minutes.
4. Mash the goat cheese with the mayonnaise and chives until spreadable; season with a pinch of salt. In a large bowl, whisk the lemon juice, zest, honey, 1/4 tsp salt and a few grinds of pepper, then whisk in the 3 tbsp olive oil. Set both aside — do not dress the arugula yet.
5. Heat the vegetable oil in the skillet over medium-high until it reaches 350°F (a panko crumb should sizzle immediately). Fry 2 cutlets at a time, 2 to 3 minutes per side, until deep golden and cooked through (165°F at the thickest point). Transfer to a wire rack, salt lightly, and repeat with the remaining cutlets, letting the oil come back up to temperature between batches.
6. Toast the split focaccia cut side down in a dry skillet or under the broiler for 1 to 2 minutes, just until the surface is warm and lightly crisp.
7. Add the arugula to the bowl of vinaigrette and toss just until glossed. Spread the goat cheese mixture generously on both cut sides of the focaccia. Build each sandwich: cutlet, 2 slices bacon broken to fit, then a tall handful of dressed arugula. Press the top on gently, cut on the diagonal, and serve right away while the crust is still crackling.

Chef's tips

Nutrition (per serving, estimated)

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