Chicken/Veal Milanese

Classic Italian dish featuring breaded and fried chicken or veal cutlets served with a fresh arugula and tomato salad.

30 minutes4 servings
Roasted Tomato Soup
Sit silently by an outdoor wood-burning fire.

Ingredients

  • 4 skinned, de-boned chicken breasts or veal cutlets
  • Flour for dredge
  • 1/3 c. each: panko, Italian seasoned bread crumbs and parmesan reggiano
  • 2 eggs for egg wash
  • 3 Tbs olive oil
  • Baby arugula
  • Cherry tomatoes, halved
  • Shaved parmesan
  • Salt and pepper
  • Dressing:
  • - 1/3 c. champagne vinegar
  • - 1/3 cup olive oil
  • - 1 Tbs minced shallot
  • - 1 Tbs sugar
  • - Fresh minced herbs (oregano and flat parsley)

Preparation

  1. 1.If using chicken, pound between cling-wrap to 1/2 inch thickness.
  2. 2.Heat pan with olive oil.
  3. 3.Pre-heat oven to 350 degrees.
  4. 4.Salt and pepper each side.
  5. 5.Dredge in flour.
  6. 6.Egg wash.
  7. 7.Coat with bread crumbs mixture.
  8. 8.Fry until golden on both sides.
  9. 9.Place in cooking dish.
  10. 10.Bake for 10-15 minutes.
  11. 11.Plate with arugula and cherry tomatoes halved.
  12. 12.Blend dressing ingredients by hand. Dress with Champaign vinegar shallot dressing.
  13. 13.Top with shaved parmesan.