Wednesday, April 6, 2016

Chicken Milanese

Today I thought I'd share one of our favorite summer recipes. I was looking up another recipe from Bobby Flay and stumbled across this one. I had a craving for this the other day and didn't remember if I had ever shared it here. There's something about the fresh, peppery salad, thin crispy chicken, and tangy light dressing that makes this the perfect summer dish.

Chicken Milanese

1/4 c olive oil
4 Tbsp fresh lemon juice
2 tsp Dijon mustard
freshly ground pepper

Mixture of arugula, radicchio, spinach, and romaine - I think the original recipe called for just arugula and radicchio, but I usually add spinach and romaine or whatever happens to be ready in the garden.

cherry tomatoes, halved
1 shallot, thinly sliced
a few basil leaves
red pepper flakes -  We also sprinkle some of this on top of our chicken just before serving.
freshly grated Parmesan - sprinkle this on top of the chicken as well

4 chicken breasts, pounded into thin cutlets
1 C flour - I add pepper here
3 eggs, lightly beaten
1 1/2 C bread crumbs - I add pepper, seasoned salt and cayenne pepper

Dredge chicken in flour, then egg, then bread crumbs. Cook and brown in canola oil. I didn't have any so I used olive oil. Drain on paper towels.

The chicken breasts I bought the other day were HUGE. I don't know what kind of chickens they are raising these days, but good gravy, these are not your average chickens. I ended up only using 2 of the chicken breasts and splitting those in half. This is 2 chicken breasts and that is a 16" platter that they are sitting on


I made enough for 2 meals and we could hardly eat the one cutlet on each of our plates. but my, it was good!



Nancy said...

This looks great, Karin, and easy, too. I've added to my recipes to try. Thanks for sharing. (How I love tried-and-true recipes!)
--Nancy. (ndmessier @,

Samplings from Spring Creek said...

Yumo--always looking for good recipes

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