Chicken Milanese with Lemon Kale


It's always nice to switch things up in a recipe now and then.  For this chicken milanese - which is usually a thin chicken cutlet, breaded, and topped with a lemon-dressed arugula -- I swapped out the typical greens for some wilted kale, and for an added bonus, paired it with some roasted potatoes, artichoke hearts, and tomatoes.  The flavors in the golden breading on the outside of the chicken work really well together, and with everything else - especially if you like lemon, which is one of my favorite flavors.  It just brightens everything up.  This is a perfect weeknight meal because it doesn't take long to prepare, as long as you have your station set up right, and the kids will think it's a big chicken tender!  You could also swap the potatoes for some pasta noodles, too!

What You'll Need:
  • 4 large chicken breasts, about 1/2 pound each
  • Salt and pepper
  • 2 cups all-purpose flour
  • 4 eggs, whisked until smooth
  • 2 cups panko breadcrumbs
  • 1/2 cup cornmeal
  • 1/3 cup Parmesan cheese, grated
  • 1 teaspoon each: dried parsley, garlic powder, dried dill, Italian seasoning
  • 1 lemon, zested

1.  Start by preparing your chicken breasts.  Using a boning knife, slice the chicken breasts in half lengthwise, butterflying it straight down the middle.  Cover with plastic wrap, and using a meat mallet, pound the chicken into thin cutlets.  Season with salt and pepper and set aside.

2.  Set up a station of three shallow dishes.  In the first dish, add flour, and in the second dish, add the scrambled eggs.  In the third dish, whisk together breadcrumb, cornmeal, cheese, dried spices, and the zest of one large lemon.  Add salt and pepper to taste.

3.  One at a time, dredge the chicken cutlets in the flour, then the egg, letting the excess drip off, then liberally coat with the breadcrumb mixture, patting them to ensure the coating sticks well.  Repeat until all chicken is breaded.  Place on a large baking sheet and chill in the fridge for about 30 minutes.

4.  In a large skillet, heat vegetable oil.  When you drop a breadcrumb in the oil and it sizzles, it's ready.  Gently place 2-4 cutlets in the pan, depending on size, and fry until both sides are golden brown, about 3 minutes on each side.  Place crisp chicken on a baking sheet topped with a wire rack.  Bake in a 350-degree oven until the middle of the chicken reaches an internal temperature of 160-degrees.

5.  Remove from the oven and sprinkle with a touch of salt and a squeeze of fresh lemon juice.  Feel free to garnish with your choice of sides - roasted potatoes, lemon-dressed wilted kale, buttered pasta, etc.  Enjoy!



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