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A delicious take on the classic Chicken Milanese. An easy and healthy meal, perfect for a busy weeknight but beautiful enough to serve guests.
Pound chicken thin, and cut into pieces that are reasonably sized for a serving. I find when I buy whole boneless breasts and pound them, I can usually get 3 or 4 pieces out of each one.
Season breadcrumbs with parsley, parmesan, and salt and pepper; mix thoroughly. Beat eggs with the water (the water helps the egg wash go much further) and season with salt and pepper.
Coat the bottom of a large saute pan with olive oil and turn heat on to medium-high.
Dip chicken in egg, and then coat in breadcrumbs.
When the oil is hot, saute chicken a few pieces at a time.
While chicken is cooking, ready your salad ingredients. Combine arugula, fresh mozzarella, grape tomatoes, and red onion in a large salad bowl.
I find salad dressing to be a very personal thing. Some people like a lot of vinegar, some only like a little. I good rule of thumb to follow is 1:2 or 1:3 vinegar to oil ratio. Then sprinkle with salt and pepper to taste.
Serve cold, crisp salad on top of the warm, crunchy chicken. Yum! Heavenly!
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