Chicken Milanese With Spring Greens Recipes

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 & 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

Steps:

• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.