Chicken Milanese With Green Apple Salad Recipes

GRAIN-FREE CHICKEN MILANESE WITH GREEN APPLE AND RADISH SALAD

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 MILANESE WITH GREEN APPLE SALAD

Steps:

• Clean and thoroughly dry the chicken breasts then place each between two pieces of wax paper. Using a meat mallet or the back of a skillet, pound the chicken so that it is about 1/4-inch thick.
• Set up a breading station by placing the flour in one large, shallow dish. Crack the eggs into a second large, shallow dish and whisk them. Place the breadcrumbs in a third large, shallow dish. Season the flour, eggs and breadcrumbs with salt and pepper.
• Thoroughly dry off each chicken bread then coat it first in the flour, then in the eggs and then in the breadcrumbs, pressing the breadcrumbs into the chicken until they've adhered to the eggs. Repeat the breading process with the remaining three chicken cutlets.
• Line a sheet tray or plate with paper towels. Heat two large sauté pans over medium low heat. Add enough olive oil to each pan so that it's thoroughly coated. Test the hotness of the oil by dipping a small corner of one of the breaded chicken cutlets into the pan. The oil should sizzle instantly. If it does not, allow the oil to continue heating before you begin cooking the chicken. Once the oil is hot enough, add two chicken cutlets to each pan. Cook them for several minutes on one side until they're golden brown, then flip them once and continue cooking until the second side is browned and the chicken is fully cooked.
• Transfer the cooked chicken cutlets from the pans onto the paper towel-lined baking sheet and immediately season them with salt.
• In a medium bowl, whisk together the shallots, mustard, lemon juice, honey and olive oil. Season the dressing with salt and pepper to taste. Set the dressing aside.
• Slice the apple into thin matchsticks, then add the apple, arugula and Parmesan cheese to a large bowl and toss with the prepared dressing.
• Serve the chicken cutlets topped with the apple salad.
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GREEN CHICKEN SALAD

Steps:

• Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
• Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

CHICKEN & APPLE SALAD WITH GREENS

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.

CHICKEN MILANESE WITH APPLE SALAD

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.