Chicken Milanese With Arugula and Fennel Salad

Chicken Milanese With Arugula and Fennel Salad

SERVES 4

 Ingredients 
3 tbsp. olive oil
4 (6 oz.) chicken breasts, boneless and skinless
1⁄2 cup flour
3 eggs, beaten
11⁄2 cups seasoned breadcrumbs
4 cups baby arugula
1 bulb of fennel, sliced paper thin
1 ripe tomato, diced
3 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
1 fresh lemon, halved
Parmesan cheese, grated
salt and pepper

Directions

  1. Place chicken breasts between two pieces of plastic film and pound to 1⁄4-inch thickness.
  2. Season with salt and pepper.
  3. Beat eggs in a bowl. In another bowl, place seasoned breadcrumbs. In a third bowl, place flour.
  4. Dust chicken with flour, shaking off excess. Dip into beaten egg, then coat with seasoned breadcrumbs.
  5. Place the Copper Chef on medium-high heat with olive oil. Sauté chicken in batches for 3-4 minutes on each side until cooked through and
    golden brown.
  6. Hold in a 150o F oven on a baking rack until ready to plate.
  7. In a separate bowl, combine fennel, tomato, extra virgin olive oil, and vinegar. Toss well and season with salt and pepper.
  8. Just before plating, toss fennel salad and arugula. Use as a bed for the warm chicken.
  9. Garnish with Parmesan cheese and lemon.

Eric’s Tip: Next time you go on a picnic, try this recipe instead of the usual cold fried chicken. After the chicken is cooked, place the chicken on a baking rack in a sheet tray. This way, it won’t get soggy while it cools.

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