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Crispy Chicken Milanese with Tomato Salad

This is one of my favorite recipes to make during the summertime. It’s a well-balanced dinner, but the tomato salad brightens the dish, so it tastes refreshing in the hot weather! Not to mention it is a very simple dish to make, especially if you buy your chicken pre-cut, rather than making your own cutlets.

If you look up a recipe for ChickenMilanese, it really is just breaded chicken cutlets. It usually is served with some sort of refreshing salad, which, in this case, is the tomato salad. The acid of the tomatoes cuts perfectly through the heaviness of the fried chicken cutlet.

If you’re looking to make this dish into a complete meal, I highly recommend serving this with my Parmesan Couscous recipe. It acts as the perfect side to this dish as it ties together with the parmesan from the tomato salad. It also is a super simple recipe to make, and you simply cannot mess it up! This pairing will make a week night dinner look like a gourmet meal, with maybe only an hours’ worth of effort!

Course Main Course

Cuisine Italian

Keyword chicken, crispy, salad, tomato salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Calories 650kcal

Ingredients

For the Chicken:

• 2 chicken cutlets
• 1/4-1/2 cup AP flour
• 1-2 large eggs
• 1/2-1 cup panko breadcrumbs
• ⅛ cup grated parmesan
• Seasonings, to taste (garlic powder, italian seasoning, salt, pepper)
• High heat cooking oil (avocado, canola, vegetable)

For the Tomato Salad:

• ~3/4 cup diced cherry tomatoes
• 1 small shallot, thinly sliced
• 2 tbsp parsley, minced
• 2 cloves garlic, minced
• 2 tbsp shaved or shredded parmesan
• 1 tbsp red wine vinegar
• 1 tsp lemon juice (~¼ of a lemon)
• 2-3 tbsp olive oil
• Salt and pepper, to taste

Instructions

• Prepare your chicken. You can either butterfly a chicken breast to produce two cutlets, then pound them thin, or buy chicken cutlets already prepared. If your chicken breasts are small, just pound them out to be about 1/2 inch thick.
• Prepare your dredging station. In one shallow bowl or plate, add the flour. In a different bowl, add the egg. In the last bowl, add the panko breadcrumbs. Season the flour & panko with the recommended seasonings to your liking. Add the parmesan to the panko only. Combine.
• Dredge the chicken. Coat the chicken first in the flour, then the egg, then the breadcrumbs, pressing down into the breadcrumbs to ensure they are sticking. Shake the excess of each ingredient off before dredging in the next station. When both cutlets are coated in breadcrumbs, put them on a plate or a baking sheet, cover with plastic wrap, and put in the fridge for at least 20 minutes before cooking.

  Tip: this will help the breading stay on the chicken when you fry it
• Make the tomato salad. While your chicken is resting in the fridge, prep your ingredients for the tomato salad, according to the cuts listed by each ingredient above. Mix all ingredients together, cover with plastic wrap, and let it marinate in the fridge until you are ready to serve.
• Cook the chicken. Set a saute pan over medium heat for a couple of minutes. Coat the bottom of the pan with a high heat cooking oil. Ensure the entire bottom of the pan is covered in the oil. Heat oil for about 3-5 minutes, until hot. Add the chicken to the hot oil.

  Tip: test one small part of the chicken in the oil before adding the whole cutlet. If your chicken doesn’t sizzle when it hits the oil, let the oil heat up a bit more before adding it. You want the chicken to sizzle when it hits the oil, so it can get crispy.

  Safety tip: if your oil starts smoking, turn off your heat and move the pan off the heat. Let it cool down until the smoke stops, then try again. If your oil is smoking, you are at risk of it catching fire.
• After 3-5 minutes of the chicken cooking on one side, or until you can see that it is golden brown on that side, flip the chicken over. Cook 3-5 minutes more, or until it is golden brown on that side as well.
• Once the chicken is completely golden brown, or you have temped it to read 165 degrees Fahrenheit, take the chicken out of the pan and let it rest on some paper towels. Immediately sprinkle a little salt over the hot chicken.
• Serve. To plate, add the chicken to a plate, and spoon the tomato salad over the chicken. Top it off with some extra parsley & shredded parmesan for garnish.

Notes

This is one of my favorite recipes to make during the summertime. It’s a well-balanced dinner, but the tomato salad brightens the dish, so it tastes refreshing in the hot weather! Not to mention it is a very simple dish to make, especially if you buy your chicken pre-cut, rather than making your own cutlets.

If you look up a recipe for Chicken Milanese, it really is just breaded chicken cutlets. It usually is served with some sort of refreshing salad, which, in this case, is the tomato salad. The acid of the tomatoes cuts perfectly through the heaviness of the fried chicken cutlet.

If you’re looking to make this dish into a complete meal, I highly recommend serving this with my Parmesan Couscous recipe. It acts as the perfect side to this dish as it ties together with the Parmesan from the tomato salad. It also is a super simple recipe to make, and you simply cannot mess it up! This pairing will make a weeknight dinner look like a gourmet meal, with maybe only an hours’ worth of effort!

The post Crispy Chicken Milanese with Tomato Salad appeared first on Rachels Recipes.

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Parmesan Couscous

This recipe is a great complement to a lotof different dishes. I think it pairs best with my Chicken Milanese with Tomato Salad recipe, but it would also complement a variety of otherdishes. This side dish is perfect for busy weeknights. All it takes is boilinga liquid with some salt and fat, adding the pasta, and letting it cook. Thisdish is pretty hard to mess up!

Couscous is actually a type of pasta, not a grain, although it cooks more like rice than pasta as it absorbs the water it cooks in rather than needing to be drained. There are different types of couscous that you can purchase as well. The one that I prefer, and that I’musing in this recipe, is Pearl Couscous or Israeli Couscous. It’sa larger size than Moroccan Couscous, which looks more like the Italian Pastina noodle, if you are familiar with that. Lebanese Couscous is the largest form of the pasta.

If you purchase a container of couscous, the simple directions are on the back of the packaging. However, I kick the flavor up a notch with this recipe by infusing flavor in every step. I cook the couscous in chicken broth – ideally, if I have Homemade Chicken Bone Broth on hand, I like to use that. I add white wine, as well as garlic and parmesan to deepen the flavor without it being too overpowering as a side dish. Thatway, it complements whatever it’s served alongside.

This side dish is easy to keep warm aswell. Once the pasta absorbs the water, I usually keep the lid, turn the heat off, and take it off the burner. It will stay plenty warm like this until it’sready to be served. I highly recommend trying out this low-effort side dishwith your next meal!

Course Side Dish

Cuisine Mediterranean

Prep Time 0 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Calories 330kcal

Ingredients

• 1 cup chicken bone broth or regular chicken broth
• ½ cup dry white wine (SauvignonBlanc, Pinot Grigio, Chardonnay)
• Pinch of salt
• 1 tbsp butter or olive oil
• 1 cup pearl couscous
• 3-4 cloves garlic, minced
• 1 tsp lemon juice
• ¼ cup grated parmesan cheese
• 2-3 tbsp fresh parsley, chopped
• Salt & pepper to taste

Instructions

• Bring the chicken broth and white wine to a boil in a medium saucepan.
• Add the salt and butter or olive oil. Stir in the couscous.
• Cover with a lid, and turn the heat to low. Simmer for 8-10 minutes, stirring occasionally.
• Once the liquid is absorbed, turn the heat off. If you are waiting on other components to your meal to be ready, leave the lid on and set aside. If you are ready to serve, go to the next step.
• Stir in the garlic, lemon juice, and parmesan. Put the lid back on for a minute or so to let the garlic cook a little and melt the parmesan. Stir in the parsley & season to taste with salt and pepper.

The post Parmesan Couscous appeared first on Rachels Recipes.

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Spinach-Feta Egg Scramble

I’m not a huge fan of classic breakfast foods, so I’m always trying to think of ways to jazz up breakfast. That’s how Icame up with this recipe. It uses some Mediterranean flavors that turn boring, plain scrambled eggs into delicious, flavorful eggs – not to mention with added nutrition!

Course Breakfast, Brunch

Cuisine Mediterranean

Keyword Eggs, Greek yogurt, scrambled, spinach

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Calories 380kcal

Ingredients

• ½-1 tbsp butter
• ⅛ cup chopped or torn spinach
• 1 tbsp feta cheese crumbles
• 1 tbsp red onion
• 2 large eggs, whisked
• Salt, to taste

Instructions

• Prep the spicy Greek yogurt sauce. Mix all ingredients together. Taste and adjust to your liking.
• Heat up a small,non-stick saute pan on medium-low heat. Add the butter and melt to coat the pan. Add in the whisked eggs. Cook while pulling the eggs from the outside of thepan towards the middle with a rubber spatula. When the eggs are about 80% cooked, add in the spinach, feta, and red onion.

  Note: I prefer my onions a bit crunchier for this recipe – if you prefer them more cooked, you can saute them in the pan before adding the eggs.
• Cook until eggs are fully solid, spinach is wilted, and feta cheese is melted. Season to taste with salt & pepper.
• To serve, topwith a drizzle of the Greek yogurt sauce.

The post Spinach-Feta Egg Scramble appeared first on Rachels Recipes.

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