CHICKEN MILANESE – AS SEEN ON RESTAURANT: IMPOSSIBLEFrom the episode, "Stuck in the Old School"⠀ ⠀ SERVES 4⠀ ⠀ YOU'LL NEED⠀ ⠀ FOR THE CHICKEN⠀ 4 boneless, skinless chicken breast portions (6 oz each)⠀ 1 cup all-purpose flour⠀ 1 tsp smoked paprika⠀ 2 tsp garlic powder⠀ 1 tsp onion powder⠀ 3 eggs, beaten⠀ 2 cups Panko breadcrumbs⠀ 1 cup Parmesan cheese, grated⠀ Oil, enough for deep frying⠀ ⠀ FOR THE PICKLED RED ONIONS⠀ 2 red onions, sliced⠀ 1 cup red wine vinegar⠀ 1 cup distilled vinegar⠀ 1 cup granulated sugar⠀ 2 tbsp honey⠀ ⠀ ⠀ ⠀ FOR THE SALAD⠀ 1 cup arugula⠀ 8 oz cherry tomato, cut in half⠀ 1⁄4 cup Castelvetrano olives, sliced⠀ 3 tbsp extra virgin olive⠀ 1 tbsp fresh lemon juice⠀ 2 tbsp Parmesan cheese⠀ ⠀ MAKE IT⠀ ⠀ CHICKEN⠀ 1) Place the chicken breast between two pieces of wax paper. Using the flat end of a meat mallet, pound it until it is 1⁄4-inch in thickness.⠀ 2) In a mixing bowl, add flour, smoked paprika, garlic powder, onion powder, salt, and pepper.⠀ 3) In two separate bowls, add eggs in one and whisk together, and in the third mixing bowl, add Panko breadcrumbs and Parmesan cheese.⠀ 4) Place the pounded chicken in the seasoned flour, then the eggs, and the bread crumb and cheese mixture.⠀ ⠀ PICKLED RED ONIONS⠀ 1) In a small sauce pot add red wine vinegar, distilled vinegar, granulated sugar, and honey. Bring the mixture to a boil.⠀ 2) Add sliced onions to the vinegar mixture, and cover.⠀ ⠀ FINISH & PLATING⠀ 1) Pre-heat a tabletop fryer or an air fryer to 350 degrees.⠀ 2) Place the pounded chicken breast in the fryer and cook for about 8 minutes, or until the chicken breast is 165 degrees F.⠀ 3) In a mixing bowl add arugula, pickled red onions, olives, cherry tomatoes, extra virgin olive oil, and lemon juice.⠀ 4) Season with salt and pepper.⠀ 5) On a plate place fried chicken, then top fried chicken with arugula salad. Finish with grated Parmesan cheese.