Chicken Milanese with Herbed Salad
January cooking often takes on themes whether it be "clean" or healthy cooking, cold-weather winter cooking to chase away the chill, or to avoid cooking altogether. My focus in January, and really anytime of the year, is to focus on flavor.
January might be a good time to expand your taste buds by adding fresh herbs to the food you are preparing. In the summer, I have my garden full of herbs ready to snip and add to my cooking. Fortunately, fresh herbs are available year-round in most grocery stores. Lately, I have been adding mint to more of my foods. It livens up whatever you are eating from chicken to cauliflower or even ice cream. The key is to add just a little at first, have a taste, and then decide if more is needed. Mint packs a powerful punch of flavor so start slowly.
I recently made Chicken Milanese for dinner, which is simply a breaded chicken cutlet, served with salad greens and a few curls of Parmesan cheese. I often forget to add fresh herbs to my salad, but when I remember to do so, I am always pleased with the results. Because I am on my winter fresh herbs kick, I had mint, basil and parsley in the fridge. I used all three in the salad. The mint sparked the salad with a refreshing zip to the palette. Mint might not be included on a traditional plate of Chicken Milanese, but herbs such as basil and parsley certainly would. I encourage you to give it a try.
2 boneless, skinless chicken breasts
1 cup bread crumbs
1 large egg
1/2 cup all-purpose flour
salt and pepper for seasoning
1 cup canola oil for cooking the chicken
To make the chicken: Place one chicken breast between to sheets of plastic wrap. Using the flat side of a meat mallet, gently pound out the chicken until it is an even thinness of roughly 1/2-inch. Repeat with the remaining chicken.
Set up a dredging station with three low-sided bowls, one for each of the flour, egg, and bread crumbs. Add salt and pepper to the flour and bread crumb; lightly scramble the egg. Starting with the flour first, lightly coat the chicken breast with flour, shaking off the excess. Then dip into the egg to evenly coat. Lastly, dip into the bread crumbs to thoroughly and evenly coat the chicken. Repeat with the remaining chicken.
Working with a large non-stick skillet, add enough oil to coat the bottom about 1/4 inch. Heat the oil until it shimmers as the oil needs to be hot before adding the coated chicken breasts. If your pan is large enough to hold 2 cutlets, carefully add the coated chicken one at a time to the hot oil. Cook on this first side until golden brown, roughly 3-5 minutes. Cooking time will depend on how thinly you have pounded the chicken. It is desirable to have this first side deeply golden brown as this is the plate presentation side. Once you have peeked to see the underside of the chicken and it nicely browned, carefully using tongs, turn each chicken cutlet over to finish cooking on side two. When side two is browned, transfer each cutlet to a large tray lined with paper towels. Sprinkle each cutlet with a bit of kosher or sea salt while hot from the pan.
Serve with an herbed green salad tossed with vinaigrette dressing. Drizzle additional vinaigrette over the chicken. Shave a few Parmesan curls over the top.
2 cups mixed salad greens
3 tablespoons mixed herbs, mint, parsley and basil
cherry tomatoes, halved
vinaigrette to coat lightly, recipe here
Combine the salad greens, herbs, and cherry tomato halves into a medium bowl. Add vinaigrette, tossing to coat.
Recipe serves 2