Chicken Milanese With Mesclun Salad Recipes

CHICKEN MILANESE WITH MESCLUN SALAD

Steps:

• Gently pound the chicken cutlets (if they are not already thin enough) with a meat mallet between two sheets of plastic wrap or waxed paper until they are ¼ inch thick. Season with salt and pepper.
• Place the flour in a shallow bowl. In another shallow bowl, combine the eggs and milk. In a third shallow bowl, combine the regular breadcrumbs, the Panko breadcrumbs, and the grated Parmesan cheese.
• Lightly dredge each piece of chicken in the flour, then dip in the egg mixture, and then coat with the breadcrumbs.
• In a large skillet (I use a 12-inch cast iron skillet), heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add two pieces of the breaded chicken, and fry for 3 to 4 minutes on each side or until the chicken is golden brown and crispy and cooked through. Note: Watch the heat and adjust as needed. You don't want it so hot that the breading gets too dark before the chicken cooks through, but you want it hot enough that the breading gets nicely golden and crispy.
• Remove the chicken from the skillet and place on a wire rack placed on a baking sheet. Do not cover. It should stay warm enough while you cook the remaining chicken, but if you want, you can put it in a 200°F oven to keep it warm.
• Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the pan and cook the other 2 pieces of chicken.
• If you didn't make the Maple Balsamic Vinaigrette in advance, go ahead and make it while the chicken is cooking.
• In a large bowl, toss the mesclun greens and tomatoes with the Maple Balsamic Vinaigrette. Note: You won't need all of the vinaigrette for this recipe. I use 4 tablespoons, but use more or less depending on your tastes.
• For each serving, place one piece of the chicken on the plate, top with ¼ of the mesclun salad, and sprinkle with 1 tablespoon shredded Parmesan cheese.

GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD

Steps:

• Prepare chicken and salad:
• Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
• Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
• Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
• Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
• Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
• To cook chicken using a gas grill:
• Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
• Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
• Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
• Toss grilled chicken with lime vinaigrette:
• Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
• Assemble salad:
• Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

CHICKEN MILANESE

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

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.