Wednesday, January 15, 2014

Spicy Chicken Milanese (1/2014 Food and Wine)

2 eggs
3 tablespoons Dijon mustard
1.5 teaspoons cayenne pepper
1.5 cups panko
(4) 3 oz. thin sliced chicken cutlets
Olive oil
2 cups grape tomatoes, halved
1 tablespoon fresh lemon juice
Shaved parmigiano-reggiano cheese

1.  Beat eggs with mustard and cayenne pepper and season with salt/pepper.  Spread panko in another plate.  Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.

2.  In a large skillet heat the olive oil.  Add the chicken and cook moderately over high heat, turning once, until browned (we put in the oven for ~10 minutes at 350).

3.  Meanwhile in a bowl, toss the tomatoes, lemon juice and parsley with Olive oil; season with salt/pepper.  

4. Plate the chicken and spoon the tomatoes over chicken and garnish with cheese. 

**We served ours with a side of sautéed spinach**

Chefs notes:

Try oregano instead of parsley (we used fresh thyme bc that is what we had)

Add a little bit of mustard/cayenne after you dredge bc it got lost in the egg mixture

Great for dinner parties

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