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Thread: RECIPE: Chicken Milanese

  1. #1
    Susan Guest

    Default RECIPE: Chicken Milanese

    x-no-archive: yes

    http://www.epicurious.com/recipes/fo...a-Salad-237101


    4 skinless boneless chicken breast halves
    2 large eggs
    1 1/4 cups panko (Japanese breadcrumbs) (I substituted those crispy,
    airy puffed cracklebread thingies, crushed in a Ziploc and I used MUCH less)
    3 tablespoons chopped fresh parsley, divided (the recipe doesn't tell
    you what to do with the second half; I just used dried Italian herbs
    tonight, but will use fresh next time)
    2 teaspoons chopped fresh oregano
    1 teaspoon coarse kosher salt
    3/4 teaspoon ground black pepper

    4 tablespoons olive oil, divided
    2 tablespoons fresh lemon juice (I squeezed this over both the chicken
    and the salad)
    2 cups (packed) baby arugula leaves (about 2 ounces) (I used a lot more
    salad, added mixed bably lettuces into it and a pile of halved grape
    tomatoes, too)

    I always find this dish needs a LOT of added salt at the table, too.
    But I love it, have been ordering it out but the breading is too heavy.
    It took no time at all to make and it was a great summer dinner.

    preparation

    Using meat mallet or rolling pin, flatten chicken between sheets of
    plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to
    blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on
    plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb
    mixture, coating completely.
    Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add
    chicken and sauté until golden brown and cooked through, about 5 minutes
    per side. Transfer chicken to plates; sprinkle with lemon juice. Toss
    arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle
    with salt and pepper. Mound salad atop chicken.



  2. #2
    Billy Guest

    Default Re: RECIPE: Chicken Milanese

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > http://www.epicurious.com/recipes/fo...nese-with-Arug
    > ula-Salad-237101
    >
    >
    > 4 skinless boneless chicken breast halves
    > 2 large eggs
    > 1 1/4 cups panko (Japanese breadcrumbs) (I substituted those crispy,
    > airy puffed cracklebread thingies, crushed in a Ziploc and I used MUCH less)
    > 3 tablespoons chopped fresh parsley, divided (the recipe doesn't tell
    > you what to do with the second half; I just used dried Italian herbs
    > tonight, but will use fresh next time)
    > 2 teaspoons chopped fresh oregano
    > 1 teaspoon coarse kosher salt
    > 3/4 teaspoon ground black pepper
    >
    > 4 tablespoons olive oil, divided
    > 2 tablespoons fresh lemon juice (I squeezed this over both the chicken
    > and the salad)
    > 2 cups (packed) baby arugula leaves (about 2 ounces) (I used a lot more
    > salad, added mixed bably lettuces into it and a pile of halved grape
    > tomatoes, too)
    >
    > I always find this dish needs a LOT of added salt at the table, too.
    > But I love it, have been ordering it out but the breading is too heavy.
    > It took no time at all to make and it was a great summer dinner.
    >
    > preparation
    >
    > Using meat mallet or rolling pin, flatten chicken between sheets of
    > plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to
    > blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on
    > plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb
    > mixture, coating completely.
    > Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add
    > chicken and sauté until golden brown and cooked through, about 5 minutes
    > per side. Transfer chicken to plates; sprinkle with lemon juice. Toss
    > arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle
    > with salt and pepper. Mound salad atop chicken.


    Or even easier is Schnitzel. Beat the chicken breasts flat, dredge in
    egg/milk mix, then bread crumbs.

    Sauté in butter until well browned, serve with capers, and lemon slices,
    with a side of cabbage, and boiled red potatoes with butter & chopped
    parsley.

    Beer or white wine of choice.

    --
    E Pluribus Unum

    Know where your money is tonight?
    It's making the lives of Wall Street Bankers more comfortable.


    The GOP is chasing us towards a cliff called "Obama."
    Vote 3rd Party

  3. #3
    Susan Guest

    Default Re: RECIPE: Chicken Milanese

    x-no-archive: yes

    On 7/1/2012 5:46 PM, Billy wrote:

    > Or even easier is Schnitzel. Beat the chicken breasts flat, dredge in
    > egg/milk mix, then bread crumbs.
    >
    > Sauté in butter until well browned, serve with capers, and lemon slices,
    > with a side of cabbage, and boiled red potatoes with butter& chopped
    > parsley.
    >
    > Beer or white wine of choice.
    >


    I'm diabetic, so I don't eat potatoes or drink beer or white wine,
    though I occasionally cook with the latter.

    I love chicken piccata with lemon juice and capers in cooler weather,
    though. :-)

    Susan

  4. #4
    Billy Guest

    Default Re: RECIPE: Chicken Milanese

    In article <a5bv[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 7/1/2012 5:46 PM, Billy wrote:
    >
    > > Or even easier is Schnitzel. Beat the chicken breasts flat, dredge in
    > > egg/milk mix, then bread crumbs.
    > >
    > > Sauté in butter until well browned, serve with capers, and lemon slices,
    > > with a side of cabbage, and boiled red potatoes with butter& chopped
    > > parsley.
    > >
    > > Beer or white wine of choice.
    > >

    >
    > I'm diabetic, so I don't eat potatoes or drink beer or white wine,
    > though I occasionally cook with the latter.
    >
    > I love chicken piccata with lemon juice and capers in cooler weather,
    > though. :-)
    >
    > Susan


    It was a guideline, mix and match as you choose (pured cauliflower, or
    non-alcohol beer of wine) for the cultural authenticity.

    I occasionally slip in a potato pancake, but that's just me.

    --
    E Pluribus Unum

    Know where your money is tonight?
    It's making the lives of Wall Street Bankers more comfortable.


    The GOP is chasing us towards a cliff called "Obama."
    Vote 3rd Party

  5. #5
    Billy Guest

    Default Re: RECIPE: Chicken Milanese

    In article
    <[email protected]u>,
    Billy <[email protected]> wrote:

    > In article <[email protected]>,
    > Susan <[email protected]> wrote:
    >
    > > x-no-archive: yes
    > >
    > > On 7/1/2012 5:46 PM, Billy wrote:
    > >
    > > > Or even easier is Schnitzel. Beat the chicken breasts flat, dredge in
    > > > egg/milk mix, then bread crumbs.
    > > >
    > > > Sauté in butter until well browned, serve with capers, and lemon slices,
    > > > with a side of cabbage, and boiled red potatoes with butter& chopped
    > > > parsley.
    > > >
    > > > Beer or white wine of choice.
    > > >

    > >
    > > I'm diabetic, so I don't eat potatoes or drink beer or white wine,
    > > though I occasionally cook with the latter.
    > >
    > > I love chicken piccata with lemon juice and capers in cooler weather,
    > > though. :-)
    > >
    > > Susan

    >
    > It was a guideline, mix and match as you choose (pured cauliflower, or
    > non-alcohol beer of wine) for the cultural authenticity.

    On second thought, if I was going to replace the red potato (which is
    usually small), I'd do celery remoulade.
    >
    > I occasionally slip in a potato pancake, but that's just me.

    About 50-50 potato/onion, Tb flour, pinch of nutmeg, and some copped
    parsley.

    --
    E Pluribus Unum

    Know where your money is tonight?
    It's making the lives of Wall Street Bankers more comfortable.


    The GOP is chasing us towards a cliff called "Obama."
    Vote 3rd Party

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