Chicken Milanese with Anchovy Vinaigrette
Sometimes I feel like I forget about the simple things when cooking. I am always trying to create something new, or think of something first. Which is almost impossible with so much available to us in the way of recipes. I have to remind myself that is okay to cook and share my everyday meals. Even if they have already been shared by someone else before. It may spark an idea for one of my DishItGirl friends on any given day!
I love Chicken Milanese because it really is simply a chicken cutlet and salad. Although recently I did give it a bit of a twist with using the Anchovy Vinaigrette instead of Italian dressing. You can adapt this recipe to suit your taste in terms of the dressing.
Chicken Milanese with Anchovy Vinaigrette
ingredients
4 boneless skinless chicken breast (buy them thin cut if you can)
2 large eggs, beaten
1 1/2 c breadcrumbs, Italian style
3 Tbsp fresh parsley chopped, divided
1/2 c Parmesan cheese, grated
3 Tbsp olive oil
2 c baby arugula leaves, packed
1 pint cherry tomatoes, halved
ANCHOVY VINAIGRETTE
1/2 c olive oil
1 lemon, juiced
4 anchovy filets, packed in olive oil and finely chopped
1 tsp kosher salt
1 tsp black pepper
1 tsp red pepper flakes
instructions
CHICKEN
In a large non-stick skillet heat the olive oil over medium heat.
In a shallow medium sized bowl whisk your eggs. In another shallow medium sized bowl mis together your breadcrumbs along with the 1/2 cup of grated parmesan cheese and chopped parsley.
Dip chicken in the egg and turn to coat letting the excess egg drip off into the bowl. Then dredge the chicken in the breadcrumbs on both sides. Make sure the chicken is coated completely.
Add the chicken to the warmed skillet. Letting the chicken brown on both sides, about 5 minutes per side.
Transfer chicken to a large plate lined with a paper towel and set aside.
SALAD
In a small bowl whisk together the olive oil, lemon juice, anchovies, salt, pepper, and red pepper flakes. If you feel like the anchovies are still to chunky break them up with the back of the spoon. Taste to see if you would like to adjust the seasonings.
In a medium size bowl toss the dressing with the arugula and cherry tomatoes. Then mound the salad on top of each piece of chicken.
You may shave some parmesan cheese onto when serving if you would like!
RECIPE NOTES:
If you can't find thin cut chicken breasts you can pound them thinner yourself. Put the chicken breast between two pieces of butcher or parchment paper and use a mallet to pound the chicken breast.
Watch a video via Southern Living here: Pounding Chicken Breasts!
If you can't find Italian Style breadcrumbs, plain are fine. I suggest adding in about 1/4 of a teaspoon of each of the following seasonings: garlic powder, salt, and pepper.