Chicken Milanese

Tuesday, January 25, 2011

Chicken Milanese adapted from My Recipes
3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Directions:  Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

 Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

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.

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.

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

-I used Panko crumbs instead of regular breadcrumbs.
-I used chicken breast tenders.

Fat:15.4g (sat 3g,mono 9g,poly 1.8g)

Here's what you'll need:

Put the Panko crumbs and Parmesan cheese in a bowl

Lightly beat one egg in another bowl

Dredge the chicken in the egg and then over into the Panko/cheese

Put some olive oil in a pan and cook the chicken 3-5 minutes per side or until juices run clear.

Here's what you'll end up with:
Our Thoughts:

This was an easy recipe.  The combination of the Panko and the cheese made a crisp crust on the outside with the inside still juicy.

I, personally, thought it was a little bland but Kanin gave it a whopping 5.  Scott and I both thought it more of an "OK" so I compromised on the rating.

Hope you enjoy!


Money Saving Momma said...

This served with your greek yogurt honey mustard dip would be yum too!!!!

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