Subj : 23's Top 50 Recipes - 39
To   : All
From : Dave Drum
Date : Wed Jan 10 2024 15:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Milanese
 Categories: Poultry, Breads, Cheese, Citrus, Vegetables
      Yield: 4 servings
 
      1 ts Onion powder
      1 ts Garlic powder
           Salt & black pepper
      2    (10 oz ea) boned, skinned
           - chicken breasts
    1/2 c  A-P flour
      2 lg Eggs, beaten
  1 1/4 c  Panko bread crumbs
    1/2 c  Fine grated Parmesan
           +=PLUS=+
    1/2 c  Shaved Parmesan
      1 c  Olive oil for pan-frying; +
      3 tb For the salad
      1 tb Fresh lemon juice
           +=PLUS=+
           Lemon wedges for serving
      5 oz Arugula (about 5 packed
           - cups)
      1 c  Cherry tomatoes; halved
 
  PREPARE THE CHICKEN: In a small bowl, stir together the
  onion powder, garlic powder, 2 teaspoons salt and 1 1/2
  teaspoons pepper.
  
  Set each chicken breast on a cutting board. Set one palm
  on top of one breast to hold it still then use a chefrCOs
  knife with the other hand to slice the breast in half
  horizontally. Repeat with the second chicken breast,
  then, using a meat mallet or the bottom of a heavy
  skillet, pound each piece until no more than ?-inch
  thick. Season generously on both sides with half the
  seasoned salt.
  
  Set the flour and eggs into two separate shallow bowls.
  To a third, add the panko, finely grated Parmesan and
  the remaining seasoned salt and stir to combine. Dip one
  piece of chicken into the flour to coat all over, then
  transfer to the eggs and turn to coat. Add to the panko
  mixture and turn, pressing panko into it until fully
  coated. Transfer to a baking sheet and repeat with the
  remaining chicken. (The breaded chicken will hold in the
  refrigerator for a few hours.)
  
  In a medium nonstick skillet, heat a 1/2" layer of oil
  over medium-high. Working in two batches, add the
  breaded chicken and cook, undisturbed, until golden on
  both sides, about 3 minutes per side. (You could also
  cook them all at once in a large skillet, though yourCOll
  need twice the amount of oil to do so.) Transfer to a
  wire rack and lightly sprinkle with additional salt, if
  desired.
  
  WHILE THE CHICKEN COOKS, PREPARE THE SALAD: In a large
  bowl, whisk to combine the olive oil and lemon juice;
  season to taste with salt and pepper. Add the arugula,
  cherry tomatoes (if using) and shaved Parmesan; toss to
  coat then season to taste again with salt and pepper.
  
  Divide the chicken among plates and pile the salad on
  the side. Serve immediately, with lemon wedges for
  squeezing on top.
  
  By: Alexa Weibel
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If music be the food of love, can I get fries with that?
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