Rachs Chicken Milanese With A Crunchy Asparagus Salad On Top Recipes

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

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

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.