Chicken Salad Milanese Recipes

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
• One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
• Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Steps:

• For the escarole salad: Set a small saute pan over medium heat; coat with olive oil. Add the prosciutto, and cook until crispy. Remove from the pan and set aside.
• Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto.
• For the chicken Milanese: Set up a standard breading station in three wide, deep plates. Fill one plate with the flour, a second with the beaten eggs, and a third with the panko and Parmesan. Sprinkle the chicken breasts with salt. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: Dredge lightly in the flour, then in the egg wash, and then through the breadcrumbs. Lay the breaded chicken on a baking sheet and refrigerate for at least 1 hour.
• Pour olive oil into a large saute pan until it reaches a depth of about 1/2 inch--better a little more than a little less. Bring the oil to medium-high heat. Test by flicking flour or breadcrumbs into it; if it doesn't sizzle, WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken; the oil should sizzle gently. In batches, cook the chicken on both sides until crispy and a lovely golden brown, 4 to 5 minutes. (Do not crowd the pan or the chicken will become very greasy and soggy.) When the chicken comes out of the oil, drain on paper towels and sprinkle with salt. If you like, keep the chicken warm in a low oven while the rest of the chicken is cooking.
• Place the chicken serving plates and top with escarole salad.
• In a small bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the salt, sugar and hot sauce. Add the sliced onions, and let sit for at least 1 hour.

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

Steps:

• Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
• Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
• In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
• Serve cutlets topped with salad mixture and garnish with lemon wedges.

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.