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

Vinaigrette

1/4 c olive oil

4 Tbsp fresh lemon juice

2 tsp Dijon mustard

freshly ground pepper

Salad

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

Chicken

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!