Rachs Chicken Milanese With A Crunchy Asparagus Salad On Top Recipes

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RACH'S CHICKEN MILANESE WITH A CRUNCHY ASPARAGUS SALAD ON TOP



Rach's Chicken Milanese With a Crunchy Asparagus Salad On Top image

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

6 boneless
skinless chicken breasts
Salt and pepper
About 1 ½ cups flour
for dusting
6 eggs
beaten
1 cup panko
1 cup fine breadcrumbs
1 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon grated lemon zest
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon ground fennel or dried fennel pollen
1 tablespoon pepperoncini or crushed red pepper flakes
1 tablespoon granulated garlic or garlic powder
Safflower oil or olive oil
for shallow frying (about 1 cup)
12 asparagus spears
shaved thin
Arugula
1 fennel
cored and very thinly sliced
½ red onion
very thinly sliced
1 cup Parmigiano-Reggiano cheese shavings
2 to 3 ribs celery
very thinly sliced
3 lemons
juiced
Kosher salt
Extra-virgin olive oil (EVOO)
for drizzling

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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