Chicken Milanese With Tomato And Fennel Salad Recipes

CHICKEN MILANESE WITH FENNEL SALAD

Steps:

• Cut the fennel. Preheat oven to 350F. Cut the stems and fronds off the fennel (reserve ¼ cup of the greens!), then discard any bruised outer layers. Cut the fennel bulb in half lengthwise, then using a paring knife cut out the tough part of the core (you essentially cut a small triangle shape to remove). Thinly slice the fennel and place in a bowl of ice water.
• Set up the breading stations. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Whisk 3 eggs in a medium bowl to combine. Combine 1 ½ cups panko, ½ cup Parmesan, 2 Tbsp sage, and remaining 1 Tbsp salt in a separate dish.
• Preheat oil. Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use -- you need an even layer on the bottom of the pan that goes up approximately ⅛" - ¼" up the side.
• Dredge cutlets in flour. Move chicken to the eggs, turning to coat on all sides, then shake off any excess. Evenly coat cutlets on all sides in panko breadcrumbs. When oil is hot, transfer chicken and cook for 3-4 minutes per side, until golden brown, but not burned.
• Finish in the oven. Move pan to the oven and bake for 6-8 minutes, or until chicken is fully cooked through. Chicken is safe to eat at 165F, but you can remove it from the oven when it's reached ~155F - it will continue to cook while it rests.
• Make the salad. While chicken is resting, toss salad greens with 1 Tbsp high quality olive oil in a medium bowl to coat; season with additional salt and pepper to taste.
• Season the fennel. Drain the fennel and pat dry on a paper towel to remove any excess water. Toss with 1-2 Tbsp olive oil and toss to coat.
• Finish and serve. Season chicken with a squeeze of fresh lemon juice, then sprinkle each cutlet with a pinch of flaky sea salt. Mound salad atop chicken, then top with plenty of sliced fennel. Garnish with reserved fennel fronds. 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.