Milanese Cobb Salad Recipe
chicken cutlet, romaine, tomato, cucumber, gorgonzola, red onion, creamy herb dressing
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Ingredients
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Chicken Cutlet
Salad Base
Toppings
Creamy Herb Dressing
Method
Prepare Chicken Cutlet
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with bread crumbs.
Coat the Chicken
Dip each chicken breast first in flour, shaking off the excess, then in the egg, and finally coat with bread crumbs. Make sure to press the crumbs onto the chicken for a good coating.
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest on a paper towel to drain excess oil.
Prepare Salad
Chop the Vegetables
Rinse and dry the romaine lettuce, then chop it into bite-sized pieces. Chop the tomatoes and cucumber, and thinly slice the red onion.
Combine Salad Ingredients
In a large salad bowl, combine the chopped romaine, tomatoes, cucumber, and red onion.
Make Creamy Herb Dressing
Mix the Dressing
In a bowl, whisk together mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
Assemble the Salad
Slice Chicken
Once the chicken has rested, slice it into strips.
Combine Salad and Dressing
Add the sliced chicken on top of the salad. Drizzle the creamy herb dressing over the salad and toss gently to combine.
Add Cheese
Sprinkle the gorgonzola cheese over the top of the salad.