Chicken Milanese With Pizzeria Salad Food

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

CHICKEN MILANESE

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 WITH PIZZERIA SALAD

Steps:

• Prepare the ingredients: Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater. Pound & bread the chicken: Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt (optional) and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt (optional) and pepper. Crack the egg into a large bowl; add 2 tablespoons of water and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate. Cook the chicken: In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a separate, paper towel-lined plate; immediately season with salt. *An instant-read thermometer should register 165°F. Make the dressing: Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt (optional) and pepper. Make the salad & serve your dish: Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!