Chicken Milanese With Salad

Serves 4
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Ingredients

For the salad:

  • 4-6 cups salad greens
  • 3 bell peppers, sliced
  • 1 fennel bulb, sliced
  • 1 orange, peeled and sliced
  • 1 cucumber, sliced
  • Seeds of 1 pomegranate

For the dressing:

  • 1/3 cup balsamic vinegar
  • 2/3 to 1 cup extra-virgin olive oil
  • Pinch of salt
  • 1/4 teaspoon coarse ground black pepper

For the chicken:

  • 4 boneless chicken breasts
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 1 cup unseasoned panko breadcrumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • 1 teaspoon coarse ground black pepper

Directions

  1. In a large bowl combine salad ingredients.
  2. For the dressing whisk the ingredients together. Start by adding small amounts of dressing to the salad and add more as you taste. Dress the salad at serving time so the greens do not wilt.
  3. Make the chicken. Place flour, eggs and breadcrumbs in 3 separate bowls.
  4. Beat eggs well.
  5. Add cheese and black pepper to breadcrumbs. Mix well.
  6. Using a sharp knife, slice the chicken breasts in half so each half is ½-inch thickness. 
  7. Dip chicken breasts in flour, then eggs and then breadcrumbs. 
  8. Place chicken on a parchment-lined baking sheet. This step can be done several hours ahead of cooking and refrigerated.
  9. Place enough olive oil in large sauté pan to coat the bottom. Heat pan and add chicken. Cook over medium to high heat until golden brown on each side.
  10. Plate the chicken and top with the prepared salad.

https://www.cutco.com/learn/chicken-milanese-with-salad