Chicken Milanese- My Way

Dear Friend,

I’ll only order Chicken Milanese if I’m at a good Italian restaurant. How do I know the restaurant’s good? They make a good Chicken Milanese :-). I like it so much I’ll make it for my kids and friends. One problem. My son has an egg allergy, so the traditional egg dredge is out. That’s when I came up with this version, substitutiing the egg wash with a blend of really good balsamic vinegar ( I mean really good. I recommend LeRoux’s 18 year old balsamic. It’s the only one I’ll use), Dijon mustard, and extra virgin olive oil. Recipe below. Notes- I skipped the flour step in typical dredging recipes. And, I brined the breasts in water, salt, sugar, fresh rosemary, thyme, oregano and garlic cloves for 2 hours- look up “brining” for recipe.

Recipe below, but first:

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Because I was so hungry, I didn’t take a pic, so I used a pic from the last time I made this recipe.

A winter version of Milanese salad.

Recipe

What you’ll need

  • organic chicken breast

  • panko bread crumbs

  • Dijon mustard, 2 tbsp

  • balsamic vinegar, 2 tbsp

  • extra virgin olive oil, for frying and 1-2 tbsp for dredging

  • sea salt

    For Salad

  • arugula

  • red onion

  • cherry tomatoes

  • goat cheese

  • sunflower seeds

  • pumpkin seeds

  • dried cranberries and cherries

to prepare

  1. Mix mustard, vinegar and oil together in shallow dish.

  2. Flatten chicken breasts with mallet, and dredge in mustard mixture, then dredge in panko bread crumbs.

  3. put oil in pan and turn on to medium high heat. When the oil is hot, gently place chicken in oil. turn after few minutes, when crumbs start to brown. Cook for a few more minutes. If the chicken is not cooked through place it in a hot oven for a few minutes.

  4. Plate the chicken and build the salad on top. Drizzle with vinegar and dash of sea salt. Enjoy!

Peter Kofitsas1 Comment