CHICKEN MILANESE
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
GRAIN-FREE CHICKEN MILANESE WITH GREEN APPLE AND RADISH SALAD
Provided by Alex
Number Of Ingredients 16
Steps:
- In a large bowl, combine the radishes, apples, arugula, salt and pepper and toss until well combined. Set aside until ready to serve.
- In a separate small bowl, combine the olive oil, champagne vinegar, dijon, salt and pepper. Whisk until well combined and set aside. (You'll want to toss the salad immediately before serving).
- Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. Season the chicken on both sides lightly with salt and pepper and set aside.
- In a bowl, combine the almond, tapioca flour, 1 teaspoon salt. Stir to combine and set aside.
- In a separate bowl, add the egg and water. Whisk until frothy.
- Using one hand, dip the chicken breasts in the egg and flip to coat both sides, shake off excess. Using your other hand, then immediately dredge in the almond flour mixture to coat evenly all over. Shake off excess coating. Set on a clean plate and continue until all of the chicken is coated. (Using separate hands for each station prevents your hands getting too caked in the mixture and makes it easier to work with the chicken).
- Heat the oil in a large skillet over medium-high heat. When the oil is hot (but not smoking) place the chicken into the skillet and fry until golden brown on each side and cooked through, 4-5 minutes per side.
- Transfer the cooked chicken to a plate and immediately serve with the salad.
CHICKEN & APPLE SALAD WITH GREENS
My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 306 calories, Fat 19g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 549mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 17g protein.
CHICKEN MILANESE WITH ARUGULA SALAD
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
- One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
- Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
- In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
Nutrition Facts : Calories 590 g, Fat 27 g, Fiber 2 g, Protein 49 g
APPLE CHICKEN SALAD
Now that my six children are grown, I make lots of small-portion meals. This tasty salad is one of my favorite recipes because it's colorful, a little different and it contains healthy ingredients.-Anne Stevens, Lake Charles, Louisiana
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.
Nutrition Facts :
CHICKEN MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
CHICKEN MILANESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
- Heat a large skillet over medium-high heat to 360 degrees F.
- Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
- Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
- Serve with a lemon wedge on top of each piece of chicken.
CHICKEN MILANESE
This Chicken Milanese is chicken cutlets coated with breadcrumbs, then pan fried until crispy and golden brown. An easy dinner option that can be paired with a variety of sauces and side dishes to make a complete meal.
Provided by Sara Welch
Categories Main
Time 35m
Number Of Ingredients 16
Steps:
- Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
- Repeat the process with the remaining pieces of chicken.
- Place the flour in a bowl and season it generously with salt and pepper to taste.
- Place the milk and eggs in a bowl and whisk to combine.
- Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
- Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
- Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
- Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.
- Place all the salad ingredients in a bowl and toss well to combine.
- Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.
Nutrition Facts : Calories 406 kcal, Carbohydrate 18 g, Protein 37 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 214 mg, Sodium 248 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN MILANESE WITH APPLE SALAD
Try this Chicken Milanese with Apple Salad tonight! Delicious and easy to make, you'll be enjoying this Chicken Milanese over Apple Salad in no time.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Coat chicken with coating mix as directed on package.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 6 min. or until done, turning after 3 min.
- Serve chicken with apple salad.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "chicken milanese with green apple salad food"
CHICKEN SALAD WITH APPLES - FOX VALLEY FOODIE
From foxvalleyfoodie.com
LUNCH'S GREEN APPLE CHICKEN SALAD RECIPE - LOS …
From latimes.com
CHICKEN MILANESE WITH GREEN APPLE SALAD #RECIPE | APPLE SALAD …
From pinterest.ca
CHICKEN MILANESE WITH SPRING GREENS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN MILANESE ARCHIVES - THE DEFINED DISH
From thedefineddish.com
CHICKEN MILANESE WITH GREEN APPLE SALAD RECIPE | APPLE …
From pinterest.ca
CHICKEN MILANESE WITH GREEN APPLE SALAD - JUST A TASTE
From pinterest.ca
CRISPY CHICKEN MILANESE WITH WARM BRUSSELS SPROUT & POTATO SALAD
From blueapron.com
RECIPE: CHICKEN MILANESE WITH PIZZERIA SALAD - BLUE APRON
From blueapron.com
CHICKEN MILANESE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FOR THE CRISPIEST TOFU, GIVE IT THE MILANESE TREATMENT
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love