Tag Archives: Chicken Milanese

Chicken Milanese-Perfect Summertime Dinner

9 Jul

Always searching for the something new for dinner that is easy, tasty and not full of calories, this is it, Chicken Milanese. I was inspired by my friend and fellow food blogger (you should check her out) Stacey Snacks, she posted a photo on Insta of her Milanese and it was exactly what I was looking for and I didn’t even know it!

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I think the trick to making it really tasty is well-seasoned chicken cutlets and the dressing. The first time I made it I used the typical lemon and olive oil with salt and pepper, it was delicious. But then after looking on Pinterest at different lemon vinaigrette recipes, I decided to try a lemon-caper vinaigrette and it was super good! Of course if you don’t like capers stick with the traditional lemon.

 

One other important thing is that the cutlets are nice and thin. I learned to use a rolling pin from Ina Garten and it really does the trick.

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Ingredients

2 boneless, skinless chicken breasts, sliced thinly into cutlets (I like to cut my own but you can always buy them and pound them thinner)

1 egg

1 Tbs water

1/2 cup flour

Kosher salt

Freshly ground pepper

1 cup bread crumbs

2 tsp oregano

1 tsp thyme

1 tsp dried parsley

1 tsp dried basil

1 tsp garlic powder

1 tsp onion powder

1/4 cup grated parmesan cheese, plus more for serving.

Arugula or any other of your favorite greens (I don’t care for arugula, I use a spring mix)

1/4 cup olive oil plus more for frying

1/4 cup freshly squeezed lemon juice

1 Tbs capers

1 Tbs juice from capers

Directions:

Put the flour on plate with salt and pepper. In a bowl beat the egg with the 1 Tbs of water and on a third plate put the bread crumbs with the seasonings and the 1/4 cup of grated cheese.

Put the cutlets between sheets of wax paper on a cutting board and pound with a mallet or rolling pin.

Coat the chicken breasts on both sides with the flour mixture, then dip into egg mixture and lastly dredge in the bread crumbs, pressing lightly to cover completely.

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Heat the oil a large pan. Add breaded cutlets 2 or 3 at a time, cook 3 to 4 minutes each side. Place cooked cutlets on a plate with paper towels to absorb grease.

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Whisk together olive oil, lemon juice, capers and caper juice. Season with kosher salt and freshly ground pepper. Toss greens with vinaigrette, place greens on a platter or individual plates, top with cutlets and grated cheese. I also like to add a vegetable such as green beans, tomatoes, artichoke hearts or asparagus. Serve. Enjoy!

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*I added fresh parsley and basil from our garden to the greens, added nice fresh flavor!

 

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