Chicken Milanese

Chicken Cutlets Milanese w/ Arugula and Parmesan

Ingredients

2-3 Tbsp. seasoned flour

3 eggs

8 Thinly sliced chicken breasts (1 ½ lbs)

1 Tbsp. Water

3 cups fresh bread crumbs or panko crumbs (Portuguese rolls)

½ cup canola oil

Salt and pepper to taste

2 ozs. Parmesan, shaved

8 cups baby arugula

1 ½ cups Salsa Rosa Vinaigrette*

Pre-heat oven 300ºF

1. Place flour on a piece of parchment. In a shallow pan, beat the eggs lightly with water. In another shallow dish or on a piece of waxed paper, spread the breadcrumbs. Dip the chicken into the flour to coat then the eggs to cover completely, allow the excess to drip off. Lay onto the breadcrumbs, turning to cover both sides and patting with the flat of your hand so crumbs stick to meat. Let coated meat rest 15-20 minutes.

2. Heat enough oil and butter to come up 1/4” in a heavy skillet. Gently slip the cutlets into hot fat, being careful not to crowd the pan. As soon as they are browned on one side, turn over, being careful not to pierce the coating. Remove from the pan as soon as they are cooked on both sides. Drain on a rack placed over paper towels or on a paper bag. Keep chicken warm in oven while cooking remaining pieces.

3. Place Arugula in a large bowl. Toss with ½ cup vinaigrette. Place 2 pieces of chicken on each of 4 plates. Top with 2 cups dressed arugula, radishes and shaved Parmesan. Serve remaining dressing on the side. Chicken Cutlets Milanese w/ Arugula and Parmesan

*Salsa Rosa Vinaigrette

2 -3 Tbsp. shallots

2 tsp. Dijon mustard

¼ cup red wine or sherry vinegar

2/3 cup olive oil

2 plum tomatoes, chopped

2-3 Tbsp. chopped parsley

Salt and pepper to taste

1. In a bowl combine shallots, Dijon and vinegar, mix well. Slowly whisk in oil. Stir in tomatoes and parsley and adjust seasoning.