Baked Milanese Chicken With Mixed Greens And Tomato Salad Recipes

BAKED MILANESE CHICKEN WITH MIXED GREENS AND TOMATO SALAD

Steps:

• Make a marinate for the chicken by whisking together the lemon juice, the olive oil, the salt and pepper and the herbs. (You can use whatever herbs you have at home.)
• Marinate the chicken for at least one hour, in the refrigerator.
• Before breading the chicken, put one large baking sheet in the oven and pre heat your oven to 450 degrees.
• Working with one cutlet at a time, coat both sides with all purpose flour, shaking off the excess. Then dip the cutlet in the beaten eggs, allowing the excess to drip off. Finally, coat the cutlet with breadcrumbs.
• Remove the baking sheet from the oven and spray with Nonstick spray.
• Place the cutlets in the baking sheet and bake in the oven for around 8 minutes on each side, or until it is golden brown!
• To make the salad dressing, whisk together the lemon juice, the honey and the olive oil. Add the red onion and let it sit for a few minutes.
• Arrange the mixed greens and tomatoes on top of the breaded cutlets and pour the dressing and onion.
• Serve immediately.

OVEN-FRIED CHICKEN MILANESE WITH TOMATO-ONION SALAD

Steps:

• Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.
• Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
• To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.
• Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.