Chicken Milanese Recipe
Crispy parmesan breaded chicken, roasted tomato aioli, arugula, housemade focaccia.
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Ingredients
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Chicken Milanese
Roasted Tomato Aioli
Salad
Focaccia
Method
Chicken Milanese
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
- 2
Setup Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan cheese (combine well). Season the flour with salt and pepper.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
- 4
Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Roasted Tomato Aioli
- 5
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet with the garlic cloves (unpeeled). Drizzle with olive oil and roast for about 20-25 minutes or until tomatoes are soft.
- 6
Prepare the Aioli
Once the tomatoes are roasted and cooled slightly, squeeze the garlic out of the skins. In a blender, combine roasted tomatoes, garlic, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
Salad
- 7
Prepare the Salad
In a large bowl, combine arugula with olive oil, balsamic vinegar, salt, and pepper. Toss gently until the arugula is lightly coated.
Focaccia
- 8
Prepare the Dough
In a large bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy. Add flour, olive oil, and salt, mixing until a dough forms.
- 9
Knead and Rise
Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- 10
Shape and Bake
Preheat the oven to 425°F (220°C). Punch down the dough, shape into a rectangle, and place on a greased baking sheet. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with salt and rosemary. Bake for 20-25 minutes or until golden.
