Thread: 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.

--
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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

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.

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."
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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