Chicken Cutlet Milanese with Mixed Green Salad

The combination of a well seasoned and cooked chicken cutlet, along with a deliciously flavored mixed green salad makes a wonderful weeknight meal. This is also a nice light meal to serve at a dinner party.

INGREDIENTS:
Chicken Cutlet:
4 Boneless Chicken Breasts
Salt & Pepper to Taste

Breading Ingredients for Chicken Cutlets:
1 Cup Flour & 1 Tbsp. Salt
3 Eggs, Beaten & 2 Tbsp. Water
1 ½ Cups Seasoned Breadcrumbs & ½ Cup Grated Parmesan Cheese

Salad Ingredients:
2 Cups Iceberg Lettuce (Sliced)
2 Cups Arugula Lettuce
½ Red Onion, Sliced Thin
2 Tomatoes, Seeded & Sliced Thin
½ English Cucumber, Seeded & Sliced Thin
¼ Cup Dried Cranberries
¼ Cup Cashews, Salted
1 Apple, Diced (I used a Fuji Apple)
½ Cup Gorgonzola Cheese, Crumbled

Salad Dressing:
Salt (Approx. 1 Tbsp)
Extra Virgin Olive Oil (Approx. ½ Cup)
White Wine Vinegar (Approx. ¼ Cup)

DIRECTIONS:
Remove the boneless chicken breasts from the package and cut off any excess fat. Line a cutting board with plastic wrap, top with chicken breasts, and cover with another layer of plastic wrap. Flatten the chicken breasts with a meat mallet. Sprinkle with salt and pepper. To bread the cutlets, place the flour and salt in the first bowl, the beaten eggs and water in the second bowl, and the seasoned breadcrumbs with grated parmesan cheese in a third bowl. Dredge each side of the pounded chicken breast into the flour first, then the egg mixture, and lastly the bread crumb mixture. Place the breaded cutlets on a baking sheet, prepared for pan frying. Meanwhile, bring 1 cup of olive oil to a medium heat/simmer . Test the oil to make sure it is ready for frying (sprinkle some of the breadcrumbs on the oil and make sure the oil sizzles). When ready, place the breaded chicken cutlets in the oil in batches, turning over when lightly browned (approx. 2 minutes per side). Remove the chicken from the sauté pan and place the cutlets on a wire rack over a baking sheet to drain. Sprinkle each warm chicken cutlet lightly with salt. (The chicken can be kept warm in the oven on a low temperature if desired, until the salad has been prepared and is ready to serve). Meanwhile, place all salad ingredients into a large mixing bowl. Sprinkle the mixed greens with salt, then drizzle the salad with Extra Virgin Olive Oil, and finish with good White Wine Vinegar. Adjust the seasonings as desired to your taste. Mix the salad well and serve over the warm chicken cutlet Milanese.

 

ZUPPA E INSALATA - CHICKEN CUTLET MILANESE WITH

MIXED GREEN SALAD

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