Chicken Milanese With Shaved Spring Vegetable Salad Recipes

CHICKEN MILANESE WITH SHAVED SPRING VEGETABLE SALAD

Steps:

• Using a vegetable peeler, shave the carrots into long strands. (This is easiest if you hold the carrot against your cutting board and peel from the narrow end towards the carrot top.) Place them in a large bowl, along with the radishes. Thinly slice the sugar snap peas lengthwise and add them to the bowl.
• Pat the chicken breasts dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the chicken breasts through the paper until they are between ¼-and ½-inch thick throughout. (Be careful not to pound so hard you tear the chicken.)Discard the parchment paper and set the chicken aside.
• Place the flour on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the eggs and mustard with a fork until smooth. On a third plate, combine the panko and Parmesan cheese.Season the chicken with salt and pepper, and then, working one piece at a time, dip the chicken into the flour, shaking off any excess, then into the eggs, and finally, the panko. Place the prepared breasts on a plate until ready to cook.
• Heat 3 tablespoons olive oil in a large skillet set over medium heat. When the oil is hot (it should sizzle if you flick a bit of water into the pan) place one chicken breast in the pan, shaking off any excess crumbs. Cook for 2 to 3 minutes on each side, pressing the chicken lightly with a spatula, until golden brown on both sides and cooked through. (You may need to turn the heat to medium-low if the chicken begins browning too quickly.) Transfer to a plate lined with a paper towel and sprinkle with salt. See note.
• Add 2 more tablespoons oil to the pan and repeat the process with the other 3 breasts, adjusting the heat as necessary and adding a tablespoon or two of oil if the pan seems dry at any point.
• Meanwhile, in a glass measuring cup, whisk together the lemon juice, 3 tablespoons olive oil, the cumin, ¼teaspoon salt, and ¼ teaspoon pepper. Add the lettuce leaves to the bowl with the vegetables and set aside.
• When ready to serve, place each chicken breast on a large dinner plate. Drizzle the dressing over the salad and toss gently until well-mixed. Dice the avocado, add it to the salad along with the fresh herbs, and toss again. Top each chicken breast with a big heap of salad, sprinkle with flaky sea salt and black pepper, and serve immediately.Note: If you like, you can transfer the cooked chicken breasts to a wire rack set over a sheet pan in a 200-degree oven. This will keep them hot while you cook the remaining pieces!Copyright 2021, Lidey Heuck, All Rights Reserved.

CHICKEN MILANESE WITH SWEET POTATO SALAD

Steps:

• Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
• Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
• Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
• Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
• Divide the chicken and sweet potato salad among plates. Serve with honey mustard.

CHICKEN SALAD MILANESE

Steps:

• Whisk together the shallot, vinegar, mustard, garlic paste, and a large pinch of pepper in a large bowl. Add 2 tablespoons of the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies. Add the tomatoes to the vinaigrette and set aside until ready to serve, up to 2 hours.
• Mix 1/4 teaspoon each salt and pepper in a small cup. Pound the chicken to 3/8 inch thick between two sheets of waxed paper or plastic wrap. Season with some of the salt and pepper.
• Beat the egg in a wide shallow bowl until smooth. Spread the breadcrumbs on a plate. Dip a chicken breast into the egg, coating thoroughly and shaking off any excess. Then dip it into the breadcrumbs, patting on the crumbs so both sides are well coated and shaking off any excess. Lay the breaded breast on a sheet of waxed paper. Repeat with the other chicken breast.
• Heat the butter and 2 teaspoons olive oil in a heavy, large (preferably 12-inch) skillet over medium-high heat. When the oil is hot enough to sizzle a breadcrumb, add the chicken breasts, keeping them separated. Cook, shaking the pan occasionally, until golden brown, about 2 minutes. Season each breast with some of the salt and pepper, gently turn over with tongs, taking care to keep the golden crust intact, and cook until the second side is golden brown, 1 to 2 minutes. Watch carefully and don't let the crumbs get too dark. Season with salt and pepper and drain for just a moment on paper towels.
• To serve, add the arugula to the vinaigrette and tomatoes and toss. Arrange the sautéed chicken on warm serving plates and top each with a tall pile of the salad.