• 23's Top 50 Recipes - 39

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:58:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Milanese
    Categories: Poultry, Breads, Cheese, Citrus, Vegetables
    Yield: 4 servings

    1 ts Onion powder
    1 ts Garlic powder
    Salt & black pepper
    2 (10 oz ea) boned, skinned
    - chicken breasts
    1/2 c A-P flour
    2 lg Eggs, beaten
    1 1/4 c Panko bread crumbs
    1/2 c Fine grated Parmesan
    1/2 c Shaved Parmesan
    1 c Olive oil for pan-frying; +
    3 tb For the salad
    1 tb Fresh lemon juice
    Lemon wedges for serving
    5 oz Arugula (about 5 packed
    - cups)
    1 c Cherry tomatoes; halved

    PREPARE THE CHICKEN: In a small bowl, stir together the
    onion powder, garlic powder, 2 teaspoons salt and 1 1/2
    teaspoons pepper.

    Set each chicken breast on a cutting board. Set one palm
    on top of one breast to hold it still then use a chefrCOs
    knife with the other hand to slice the breast in half
    horizontally. Repeat with the second chicken breast,
    then, using a meat mallet or the bottom of a heavy
    skillet, pound each piece until no more than ?-inch
    thick. Season generously on both sides with half the
    seasoned salt.

    Set the flour and eggs into two separate shallow bowls.
    To a third, add the panko, finely grated Parmesan and
    the remaining seasoned salt and stir to combine. Dip one
    piece of chicken into the flour to coat all over, then
    transfer to the eggs and turn to coat. Add to the panko
    mixture and turn, pressing panko into it until fully
    coated. Transfer to a baking sheet and repeat with the
    remaining chicken. (The breaded chicken will hold in the
    refrigerator for a few hours.)

    In a medium nonstick skillet, heat a 1/2" layer of oil
    over medium-high. Working in two batches, add the
    breaded chicken and cook, undisturbed, until golden on
    both sides, about 3 minutes per side. (You could also
    cook them all at once in a large skillet, though yourCOll
    need twice the amount of oil to do so.) Transfer to a
    wire rack and lightly sprinkle with additional salt, if

    bowl, whisk to combine the olive oil and lemon juice;
    season to taste with salt and pepper. Add the arugula,
    cherry tomatoes (if using) and shaved Parmesan; toss to
    coat then season to taste again with salt and pepper.

    Divide the chicken among plates and pile the salad on
    the side. Serve immediately, with lemon wedges for
    squeezing on top.

    By: Alexa Weibel

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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