CHICKEN MILANESE WITH FENNEL SALAD
This quick weeknight chicken milanese (milanesa) recipe is everything you want in a family-friendly meal: crispy, breaded, pan-fried chicken coated in panko breadcrumbs is topped with a shaved fennel salad with mixed greens. Easy enough to whip up after work for the whole family! Leftovers make an awesome chicken milanese sandwich!
Provided by Ari Laing
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- Cut the fennel. Preheat oven to 350F. Cut the stems and fronds off the fennel (reserve ¼ cup of the greens!), then discard any bruised outer layers. Cut the fennel bulb in half lengthwise, then using a paring knife cut out the tough part of the core (you essentially cut a small triangle shape to remove). Thinly slice the fennel and place in a bowl of ice water.
- Set up the breading stations. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Whisk 3 eggs in a medium bowl to combine. Combine 1 ½ cups panko, ½ cup Parmesan, 2 Tbsp sage, and remaining 1 Tbsp salt in a separate dish.
- Preheat oil. Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use -- you need an even layer on the bottom of the pan that goes up approximately ⅛" - ¼" up the side.
- Dredge cutlets in flour. Move chicken to the eggs, turning to coat on all sides, then shake off any excess. Evenly coat cutlets on all sides in panko breadcrumbs. When oil is hot, transfer chicken and cook for 3-4 minutes per side, until golden brown, but not burned.
- Finish in the oven. Move pan to the oven and bake for 6-8 minutes, or until chicken is fully cooked through. Chicken is safe to eat at 165F, but you can remove it from the oven when it's reached ~155F - it will continue to cook while it rests.
- Make the salad. While chicken is resting, toss salad greens with 1 Tbsp high quality olive oil in a medium bowl to coat; season with additional salt and pepper to taste.
- Season the fennel. Drain the fennel and pat dry on a paper towel to remove any excess water. Toss with 1-2 Tbsp olive oil and toss to coat.
- Finish and serve. Season chicken with a squeeze of fresh lemon juice, then sprinkle each cutlet with a pinch of flaky sea salt. Mound salad atop chicken, then top with plenty of sliced fennel. Garnish with reserved fennel fronds. Serve immediately.
Nutrition Facts : ServingSize 1 chicken cutlet, Calories 617 kcal, Sugar 0.4 g, Sodium 636 mg, Fat 9.3 g, SaturatedFat 1.4 g, Carbohydrate 28.4 g, Fiber 3.8 g, Protein 104.2 g, Cholesterol 324 mg
FENNEL AND PEPPER SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.
CRISPY ALMOND CHICKEN WITH APPLE-FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper.
- Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches.
- Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 187 milligrams, Sodium 582 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 7 grams
CHICKEN PAILLARDS WITH FENNEL, RED PEPPER AND APRICOT SALAD
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the chicken, split the breasts if they are joined in the center so that you have 4 pieces. Slice each piece in half horizontally to create 8 flat paillards. Place each paillard between layers of wax paper and pound them lightly so that they are of even thickness and no more than 1/4-inch thick. Place them in a large zip-lock plastic bag or a nonreactive bowl and set aside. Whisk together the oil, garlic, lemon juice, rosemary, salt and pepper. Pour the mixture over the chicken, seal or cover and refrigerate for at least an hour and up to 4 hours.
- Heat 2 large nonstick skillets over high heat (or work in 2 batches if using 1 skillet). When the pans are hot, add the breasts and cook them just until nicely browned, 1 to 2 minutes for each side. Transfer them to a platter and keep warm.
- To make the warm salad, add the tablespoon of olive oil to one of the skillets used to cook the chicken and place over medium heat. Add the garlic and fennel and cook, stirring, for 3 minutes. Add the wine, bell pepper, apricots, olives and anchovy and cook until the fennel is tender, 4 to 5 minutes. Season with salt and pepper and serve over the paillards.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 23 grams, Carbohydrate 14 grams, Fat 31 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN SALAD WITH ROASTED RED PEPPERS
Steps:
- 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes
CHICKEN SALAD WITH FENNEL AND CHARRED DATES
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.
Provided by Ali Slagle
Categories lunch, quick, weeknight, poultry, salads and dressings, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
- In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.
CHICKEN WITH FENNEL AND RED PEPPERS
Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 1/2-inch wide by 2-inch long strips.
- Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
- Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
- Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
- With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
- Serve with rice or roasted potatoes.
Nutrition Facts : Calories 286.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 49.4, Sodium 82.1, Carbohydrate 32.2, Fiber 7.3, Sugar 2.5, Protein 28.6
More about "chicken with red pepper aioli and shaved fennel salad recipes"
EVERYDAY ROASTED RED PEPPER & CHICKEN SALAD - THE …
From theoriginaldish.com
Estimated Reading Time 5 mins
- Preheat the oven to 425°F. Line a sheet pan with a piece of foil. Pat the chicken breasts dry and place onto the pan, skin-side up, with the red peppers alongside them, cut-side down. Coat both the chicken and peppers with olive oil on all sides. Season well with kosher salt and freshly cracked black pepper. Roast for 35 minutes on the top rack, or until the chicken is golden and cooked through.
- Meanwhile, pour the walnuts into an oven-safe skillet in one, even layer. Roast for 5-6 minutes. Let cool. Roughly chop and set aside.
- Make the vinaigrette by whisking the white wine vinegar, honey, and dijon mustard together in a small mixing bowl. Drizzle in both oils very slowly, whisking continuously until emulsified. Season with salt and pepper to taste.
- Remove the chicken and peppers from the oven. Let cool until able to handle. Remove the meat from the chicken and shred into small pieces using your hands or two forks. Remove and discard the skins from the red peppers, and then cut the peppers into 1” pieces.
YUZU PEPPER CHICKEN WINGS AND RED CABBAGE …
From foodnetwork.com
Author Joe SastoSteps 14Difficulty Advanced
BUTTERMILK CHICKEN BREAST WITH FENNEL SALAD
From familystylefood.com
APPLE-FENNEL CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
SHAVED FENNEL AND PEAR SALAD WITH ROASTED …
From chatelaine.com
CRISPY CHICKEN WITH FENNEL ARUGULA SALAD | LINDSEY EATS
From lindseyeatsla.com
LEMON FENNEL CHICKEN SALAD RECIPE - CLEAN EATING
From cleaneatingmag.com
CHICKEN WITH RED PEPPER AIOLI AND SHAVED FENNEL SALAD
From foodnetwork.cel02.sni.foodnetwork.com
APPLE FENNEL CHICKEN SALAD RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
CRISPY CHICKEN WITH FENNEL SALAD | CANADIAN LIVING
From canadianliving.com
JALAPEñO CHICKEN SALAD WITH HOMEMADE AIOLI AND FRESH …
From brooklynsupper.com
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD
From bonappetit.com
CHICKEN WITH RED PEPPER AïOLI AND SHAVED FENNEL SALAD RECIPE
From eatyourbooks.com
CHICKEN WITH RED PEPPER AIOLI AND SHAVED FENNEL SALAD FOOD
From cooking-guide.com
CHICKEN WITH RED PEPPER AIOLI AND FENNEL SALAD - ITS THYME 2 …
From itsthyme2cook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love