Chicken Milanese With Baby Spring Greens Recipes

CHICKEN MILANESE WITH SPRING GREENS & ORZO

Steps:

• 1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
• 2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
• 3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
• 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
• 5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

CHICKEN MILANESE WITH BABY SPRING GREENS

Steps:

• Combine the lemon juice, white wine vinegar, shallots, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing cup. Let stand 15-30 minutes while preparing chicken.
• Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2 inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside.
• Combine bread crumbs, Panko, parmesan cheese, garlic powder, and Grill-Mates in a shallow bowl. Beat egg and water in another shallow bowl. Place flour in another shallow bowl and set up a work station in this order. Flour, egg, and bread crumb mixture.
• Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well. Place chicken on a wire rack and let stand 5-10 minutes.
• Heat 2 TBSP olive oil in a large non stick skillet over medium-high heat. Add chicken and cook 3 minutes, turn and cook 2 minute more, or until browned on both sides.
• Place chicken on a clean wire rack, put in to a 200* preheated oven for 5-10 minutes to rest.
• While chicken is resting in the oven, add the remaining 1 TBLS olive oil to the shallot- vinegar mixture. Whisk until blended.
• Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing.
• Divide salad mixture between 2 plates, top with chicken breasts, and garnish with lemon, tomato, and pear wedges.
• Enjoy!
• Note: This may sound a bit labor intensive, it's really not, and it's definitely worth it in the end result. Please try this as is at least once, I'm sure you wont be disappointed!

CHICKEN MILANESE WITH SPRING GREENS

Steps:

• 1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes. 2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes. 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done. 5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges. Nutritional Information Calories:402 Fat:15.4g (sat 3g,mono 9g,poly 1.8g) Protein:45.9g Carbohydrate:17.7g Fiber:1.4g Cholesterol:102mg Iron:2.2mg Sodium:539mg Calcium:80mg

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

CHICKEN MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the chicken with salt and pepper. Working with 1 piece of chicken at a time, dip it first in the flour, shaking off excess. Next, place the floured chicken into the beaten eggs, coating completely. Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. Set aside on large plate and continue with remaining chicken slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded chicken in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked chicken on rack, season with salt and place in oven to keep warm. Continue with remaining chicken.
• Serve with lemon wedges.