Chicken Milanese With Slow Roasted Cherry Tomatoes And Arugula Recipes

BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES

Steps:

• In a medium bowl, whisk olive oil and balsamic.
• Add tomatoes, basil and onions; season with salt and pepper. and toss.
• Set aside at least 10 minutes so the juices combine.
• Preheat oven to 450°.
• Place a large baking pan in the oven to get hot.
• Combine breadcrumbs and grated cheese in one bowl.
• In another bowl combine olive oil, lemon juice, and pepper.
• Lightly pound chicken breasts into cutlets, you should have 6.
• Wash and dry cutlets well with paper towels; season with salt and pepper.
• Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
• Remove the baking pan from the oven and spray with cooking spray.
• Place the chicken on the baking sheets and spray with olive oil spray on top.
• Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
• Remove from the oven and top with arugula and tomato salad on top.

CHICKEN MILANESE WITH SLOW-ROASTED CHERRY TOMATOES AND ARUGULA

Steps:

• To make the Slow Roasted Cherry Tomatoes & Arugula:.
• Preheat the oven to 400 degrees F.
• Put the tomatoes on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for about 30 minutes (depending on your oven, they may be done in as little as 20 minute or as long as 40 min.), stirring occasionally, until the tomatoes are split and blistered. Which means they are super sweet.
• While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar and pinch of salt. Fold the tomatoes into the arugula.
• Chicken:.
• Put the chicken breasts in between two sheets of wax paper and pound them with a mallet, until they are very, very thin - you should be able to almost see through them - about 1/6 inch thick.
• Mix the oregano, salt and pepper into the bread crumbs or panko and set on a plate.
• Put the milk into a shallow bowl.
• Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating.
• Heat 1/4 cup of olive oil in a large nonstick skillet. Cook the chicken for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for another 2-3 minutes or until the other side is browned and crisp and the chicken is firm to the touch.
• Place a piece of chicken on each plate and mound a handful of the arugula mix over each piece.

CHICKEN MILANESE WITH SALSA ROSA

Steps:

• Preheat oven to 350 degrees F.
• With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.
• Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.
• Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.
• When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.
• Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning.
• Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.
• Michael's Notes: If you like my version of Chicken Milanese, and I know you will, try the same method on pounded veal, turkey breasts or on very thin swordfish steaks.
• Preheat oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Brush the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a brown paper bag, and close tightly so they steam as they cool. You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.
• While peppers are steaming, heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chiles, lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides, about 8 to 10 minutes. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, remove the stems.
• Add more oil to the skillet, if needed, to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and saute briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Remove peppers from bag, peel and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Combine the red peppers, serrano chiles, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
• Yield: about 4 cups

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil.
• Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan.
• Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use).
• When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-¬high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese. Or serve in about 30 minutes, just warm.