"Chicken Milanese is the perfect meal. Eating fried chicken and a big salad at the same time allows you to feel comforted and satisfied while still treating your body like a temple... or whatever. What sets this Milanese apart from the rest is the anchovy vinaigrette, the slightly bitter escarole, and possibly excessive use of herbs. The salad is super bright and punchy which balances out that golden crispy chicken cutlet perfectly. Truly, an addictive combination."
Chicken Milanese with Herby Escarole Salad
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 cup red wine vinegar
- 2 lemons
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 cup extra-virgin olive oil
- 4 fillets anchovy, finely chopped (we used Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 4 skinless boneless chicken breasts, pounded ¼ inch-½ inch thin
- 1 cup all-purpose flour
- 2 large Handsome Brook Farm Pasture-Raised Organic eggs
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Vegetable oil, or other neutral oil, for frying
- 1 large head escarole, sliced thinly into ribbons
- 1/2 cup chives, chopped and divided
- 1/2 cup dill, chopped and divided
- 1/2 cup basil, sliced into ribbons and divided
- 1/2 cup pine nuts, toasted and roughly chopped
Method
Step 1
In a small mixing bowl, combine vinegar, juice of a ½ a lemon, Dijon and honey. Slowly whisk in olive oil until emulsified. Add anchovy, plus salt and pepper to taste. Set dressing aside.
Step 2
Place flour in a shallow bowl and season with salt and pepper. Crack eggs into a shallow bowl and whisk until beaten. Pour Panko on a large plate or rimmed baking dish and mix with about a parmesan. Dredge chicken breasts in flour, then egg, then Panko and then place them on a parchment lined baking sheet.
Step 3
Heat vegetable oil to medium-high in a shallow frying pan or skillet. Fry chicken until golden brown, about 2 minutes per side. Remove from pan and transfer to a wire rack or paper towel lined plate. Squeeze lemon juice over them and season with salt.
Step 4
In a large bowl, combine a ¼ cup chives, a ¼ cup dill, and ¼ cup basil with the escarole. Add dressing and pine nuts and toss. Pile salad onto each cutlet and finish each one with shaved parmesan and remaining ¼ cup of chives, ¼ cup of dill, and ¼ cup of basil. Serve immediately with lemon wedges on the side.