Chef Benny Doro

  • “Welcome to my cooking world people,
    get ready for some of the best food on the Internet. Now come cook with me! ”

2 NYSE Chicken Milanese

Oct 07

IMG_5344 (1024x1008)
One of my favorite version of this Italian Classic. The New York Stock Exchange lunch club has this version and I decided to do my take on it.

NYSE Chicken Milanese

On 07/10/2012 (Sunday) at 3:49 pm by Benny.
Tiny Url for this recipe →


  • Prep Time:
    10 min
  • Cook Time:
    8 min
  • Ready Time:
    18 min


1 servings


  • boneess skinless chicken breast
  • one cup grape tomatos cut in half
  • 3-4 small fresh mozzarella balls
  • 2 cups fresh Arugula
  • fresh lemon juice
  • kosher salt and pepper
  • olive oil

Panko Breading

  • one cup panko bread crumbs
  • tablespoon grated parmesan cheese
  • one egg beaten


Start by cutting your chicken breast in half leaving a little bit of a hing. Now using a meat mallet pound any of the thick spot down to the entire breast is even in thickness.

Now set up your breading station, the panko bread crumbs in one bowl mixed with the grated Parmesan cheese and the beaten egg in another bowl.

Now dip your chicken breast in the egg, shake off any excess and now into the panko bread crumbs. Make sure you coat it evenly and almost push in the panko bread crumbs into the breast. Now into the fridge for at least ten min to set up. If doing this for a large party many can be made a head of time and left in the fridge up to a couple hours.

Now a hot pan with about a 1/4 inch of olive oil bring it to just about to smoke point  and start frying your chicken breast on the first side. Check after about 2 min to see the color if its a nice golden brown time to turn over. Finish the other side and once its also golden brown take out onto a rack and into a 280 degree oven while you make the garnish.

Take your grape tomatoes and fresh mozzarella and mix them together with a little olive oil. Take your arugula and also mix it with a little lemon juice and olive oil. Season the arugula with a little kosher salt and pepper (tiny bit).

Now plate your chicken scatter the mozzarella and tomato around and finish with a nice pile of the arugula.

Serve with lots of lemon and enjoy!







About Benny

Benny Doro’s success in the music industry and as a venture capitalist has taken him around the globe. Whether a six-month stay in the Philippines launching internet banking or touring Japan with his rock and roll band, at the heart of each trip was the food, the people and the culture. “You just couldn’t help but see that it was all one!,” says Benny.

Print Friendly

World Food:

Leave a Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Free Newsletter

Stay on the top of what's happening in Benny's world.

Subscribe to Benny's Free Newsletter .

Join Free

If there is anything you want to share about food then why not JOIN IN  and start a discussion!

Get your BENNY DORO Account in seconds!

Recipes and Cooking Tips Daily by Chef Benny Doro