Two days from now I’ll be hopping on a plane with my boyfriend, leaving the 101 degrees F that defines Phoenix for the brisk and often overcast San Francisco. I. can’t. wait. This recipe for Chicken Milanese makes me think I might miss cooking while I’m gone away from home for 5 days but I’m sure San Francisco’s wondrous culinary attractions will appease me . If anyone has any recommendations on where to go or what to eat, please let me know!
I come back Thursday, the day after my giveaway closes, so make sure you enter before then! Hopefully I’ll be posting pictures of my trip on twitter so if you’d like to see what I end up doing, follow me.
Have a good weekend and make this recipe!).
Taste: Every element of this menu was very flavorful, no boring chicken, salad, or pasta here.
Texture: Along with the taste this menu’s textures were very lovely and complimentary; crisp yet moist chicken, al dente orzo, and tender just coated greens.
Ease: Although there are quite a few steps and dishes dirtied, nothing is too difficult or daunting.
Appearance: The plates look full and delicious, yet light enough for spring/summer and healthy.
Pros: Tasty and healthy. Also, this recipes serves 2 which is nice since usually it is just me and my boyfriend eating.
Cons: Like I said before there are quite a few steps and dishes involved which never leaves your kitchen looking very pretty.
Would I make this again? Most likely
Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
From Cooking Light Magazine
Note: Letting the breaded chicken set for a few minutes ensures the coating will adhere.
- 3/4 teaspoon fresh lemon juice
- 3/4 teaspoon white wine vinegar
- 1/2 teaspoon minced shallots
- 1/4 teaspoon kosher salt, divided
- Dash of sugar
- 2 (6-ounce) skinless, boneless chicken breasts
- 1/3 cup dry breadcrumbs
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons all-purpose flour
- 1 egg white, lightly beaten
- 1/4 teaspoon black pepper, divided
- 5 teaspoons olive oil, divided
- 2 cups packed spring mix salad greens
- 2 lemon wedges
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Serve with Parmesan-Browned Butter Orzo: Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.