RACH'S CHICKEN MILANESE WITH A CRUNCHY ASPARAGUS SALAD ON TOP
Rach's Chicken Milanese (chicken cutlets that are breaded & fried) is served with a crunchy salad of shaved asparagus + arugula.
Provided by Rachael Ray
Number Of Ingredients 35
Steps:
- For the chicken Milanese, remove tenders from each breast
- Butterfly-cut each breast open by halving horizontally but not all the way through
- Pound chicken cutlets to be ⅛-inch-thick and season with salt and pepper
- Line up 3 shallow bowls for the cutlet breading station
- Add flour to one, eggs to one and combine panko, breadcrumbs, parm, lemon zest and spices in the last one
- Season each with salt and pepper
- Dredge chicken in the flour, shake off excess, coat in egg, drain off excess, and then coat with breading, pressing so the crumbs adhere
- Heat a shallow layer of oil in large pan over medium to medium-high heat, about ⅛ inch deep
- Cook 2 to 3 cutlets at a time along with the tenders and brown 2 to 3 minutes on each side, then drain on wire-rack lined pan
- Hold in a 275˚F oven to keep crisp while you make the salad
- For the salad, soak shaved asparagus in a bowl of ice water so they curl
- Combine arugula, fennel, red onion, parm shavings and celery in a bowl
- Drain asparagus, then add to bowl and dress with lemon juice
- Season with salt and drizzle with olive oil
- Gently toss
- Serve cutlets and tenders topped with salad
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