Milanese Cobb Recipe
chicken cutlet, romaine, tomato, red onion, hard boiled egg, cucumber, gorgonzola, crispy pancetta, creamy herb dressing
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Ingredients
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Chicken Cutlet
Salad
Creamy Herb Dressing
Method
Chicken Cutlet
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
- 2
Dredge the Chicken
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dip each chicken breast first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are fully coated.
- 3
Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Salad Assembly
- 4
Chop the Vegetables
While the chicken is cooking, wash and chop the romaine lettuce, dice the tomato, thinly slice the red onion, and slice the cucumber.
- 5
Prepare the Salad
In a large bowl, combine the romaine, tomato, red onion, and cucumber. Toss to mix.
- 6
Add Toppings
Top the salad with quartered hard boiled eggs, crumbled gorgonzola cheese, and crispy pancetta.
Creamy Herb Dressing
- 7
Mix the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, parsley, chives, Dijon mustard, lemon juice, salt, and pepper until smooth.
Final Assembly
- 8
Serve
Slice the cooked chicken cutlets and arrange them on top of the salad. Drizzle with the creamy herb dressing before serving.
