Chicken Miranda Recipes

CHICKEN MILANESE

Steps:

• 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. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

CHICKEN MIRANDA

Steps:

• preheat oven to 373*F (190*C).
• debone chicken thighs and slash leg meat with knife, dredge with flour.
• heat oil in large ovenproof pan. add chicken pieces and cook 4 to 5 minutes over medium heat.
• season with salt and pepper and turn chicken pieces over, continue cooking 4 to 5 minutes.
• add onions to pan, stir and correct seasoning.
• cover pan and cook 15 minutes in oven.
• remove white meat from pan, and set aside. continue cooking remaining chicken for 10 minutes in oven.
• replace white meat and add ginger. place on burner over medium heat and add all the vegetables cook 4 to 5 minutes.
• mix in soya sauce and simmer several minutes over low heat.

CHICKEN MILANESE

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CARMEN MIRANDA

Steps:

• Chill a mixing bowl and clean beaters in the freezer. Prepare a double boiler for use (bring water to a simmer in the bottom portion).
• Beat egg yolks and 2/3 cup sugar in a large bowl until pale yellow (approximately 2 minutes). Transfer this mixture to the top pan of the prepared double boiler. Simmer, whisking constantly, for about 5 minutes or until it thickens enough to coat the back of a spoon. Remove from heat and cool.
• Once cooked yolk mixture has cooled to room temp, combine this mixture in a food processor with the cream cheese. Process until fluffy and well-blended.
• Whip chilled cream in the chilled bowl with chilled beaters until it forms stiff peaks(the colder everything is, the better). Fold the whipped cream into the cream cheese mixture.
• In a small saucepan, combine the liquor with the remaining 1/3 cup sugar and simmer to dissolve the sugar, approximately 5 minutes. Cool slightly, then transfer to a small bowl.
• Everything but the fruit will be layered into a 9-inch bowl (glass is best for visual effect) in thirds (the fruit will be layered once per type). Dip each ladyfinger in the liquor syrup, then place in the bottom of the serving bowl. Once 1/3 of the ladyfingers are dipped and placed, cover them with the diced mangoes and 1/3 of the cream cheese mixture. Cover with another 1/3 of dipped ladyfingers, then the pineapple and 1/3 of the cream cheese mixture. Repeat one more time, 1/3 of the dipped ladyfingers, the diced papaya, and the last of the cream cheese mixture. Chill overnight (or at least for two hours so the ladyfingers will soften and flavors can meld). Just prior to serving, garnish with the additional fruits.