Bacon and Chile Crusted Chicken Milanese with Chile Spiced Polenta and Arugula Salad
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A Note from Feedfeed
This restaurant-quality dish by @sebastians.kitchen is sure to impress and delight anyone you make it for! The chicken is crispy on the outside, juicy on the inside, and oh so satisfying.
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Recipe Card
ingredients
Chile-Spiced Polenta:
- 5 cups salted water
- 2 garlic cloves, minced
- 1 cup cornmeal
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon olive oil
- 3/4 cup parmesan or Chihuahua cheese, grated
- 1 teaspoon chipotle or Morita chile powder
- Salt and freshly ground black pepper, to taste
ingredients
3-step breading:
- 4 slices thick-cut bacon
- 1 cup Panko breadcrumbs
- 1 cup all-purpose flour
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon chipotle or Morita chile powder
- Salt to taste
- 3 large eggs
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
ingredients
Chicken:
- 4 boneless skinless chicken breasts
- Salt and freshly ground pepper, to taste
- 1 teaspooon garlic powder
- 1 teaspoon sweet paprika
- 1/2 cup olive oil
ingredients
Arugula Salad:
- Juice of 1 lemon
- 1 shallot, minced
- Olive oil, to taste (plus more as needed)
- Salt and freshly ground pepper, to taste
- 4 cups baby arugula
Method
To prepare the polenta:
Step 1
In a heavy saucepan bring water with a heavy pinch of salt and garlic to a boil.
Step 2
Whisk in polenta and cook on low heat, whisking frequently, until thick and creamy, 15 to 20 minutes.
Step 3
Remove from heat, and whisk in heavy cream, butter, olive oil, cheese, and Morita/chipotle chile powder. Season with salt and pepper to taste. Set aside/reheat until ready to serve.
To prepare the breadcrumbs and chicken:
Step 1
Preheat the oven to 375° F.
Step 2
Lay bacon on a parchment-or foil-lined sheet tray, and bake until golden brown and crisp, about 15 minutes.
Step 3
Allow to cool a bit, and then cut each strip into 4 pieces. Place in a food processor, and pulse until finely ground.
Step 4
Transfer to a shallow dish and add panko breadcrumbs. Mix to combine
Step 5
In a separate shallow dish, combine flour, paprika, garlic powder, Morita/chipotle powder and salt. Whisk to combine.
Step 6
In a third shallow dish, whisk together eggs, paprika, garlic powder and salt. Set aside.
Step 7
Place chicken breasts between two pieces of parchment paper, plastic wrap, or a large Ziplock bag and using the smooth side of a meat mallet, pound until uniform in thickness, about ¼” thick.
Step 8
Season with salt, pepper, Morita/chipotle Chile powder, garlic powder and paprika.
Step 9
Pour olive oil into a large sauté pan, enough to come 1/4 to 1/2 inch up the sides, and heat over medium heat.
Step 10
While oil is heating, bread the chicken: Dredge chicken through the flour mixture first, tapping off any excess, followed by egg mixture, and then coat with bacon breadcrumb mixture. Repeat process until all pieces are breaded.
Step 11
Lay breaded chicken breasts in the hot oil, and cook until first side is golden brown, 4 to 5 minutes. Flip and repeat.
Step 12
While chicken is cooking, prepare the arugula salad.
Step 13
In a small bowl, whisk together lemon juice and shallot. Whisk in just enough olive oil until well balanced. Season with salt and pepper to taste.
Step 14
Dress arugula with just enough of the vinaigrette to coat.
Step 15
Transfer chicken to a platter and serve with Chile-Spiced Polenta and arugula salad.