Day 25: Chicken Milanese

This entire class I couldn’t stop thinking of one of my best friends, Frances, who LOVES Chicken Milanese. I myself have never been a particular fan of Chicken Milanese, because it always just seemed like it would be dry, flavorless, and kind of greasy. Not so! This class is really just proving me wrong time and time again. The chicken was super tender and flavorful, and served with an arugula salad, some lemon and hot sauce, quite lovely. The pepperiness of the arugula was a really nice contrast to the chicken, and the lemon / hot sauce combo was SO GOOD. Bright and fresh with just a little bit of zing. We finally got to crack out our homemade hot sauce and it was fabulous. Great easy weeknight dinner.

Ingredients:

• ½ cup flour
• Salt and pepper
• 3 eggs
• 1 tbsp mustard
• 1 tbsp water
• 1 cup panko breadcrumbs
• ½ cup parmesan cheese, grated finely
• 4 boneless skinless chicken breast halves
• 6 tbsp olive oil

Method:

1. Preheat oven to 200 F
2. In a bowl add flour and season with salt and pepper. In a second bowl, whisk together eggs, mustard and water. In a third bowl, add panko and parmesan cheese with a little bit of pepper
3. Place each chicken breast between two pieces of plastic wrap and pound smooth-side (breast-side) down to about ¼ inch  thickness
4. Take each of the pounded breasts and dredge in the seasoned flour. Shake off as much excess flour as possible and then coat with the egg mixture. Then transfer the chicken and coat with the breadcrumb and cheese mixture.
5. Heat the olive oil in a large skillet. When the olive oil is shimmering, add the chicken to the pan, being careful not to overlap any of the pieces. Cook until each side is golden browned and crispy. Because the chicken is so thin, it will be cooked through by the time it is browned.
6. After each piece is done, transfer the cooked chicken to a paper towel lined sheet tray and keep warm in the oven until all the pieces are cooked and you’re ready to serve.
7. Pairs well with a light peppery salad!