Let’s Make Dinner
My favorite thing about the warmer months, especially in my neighborhood, are the farmers markets! I love getting fresh produce and other local delicious treats and making delicious food with what I find. This past weekend was my neighborhood’s second Saturday market and I found a lot of delicious food.
Last week’s Farmers Market haul
My husband and I always get the croissants because they have a sweet special and a savory special every week, and this time, I grabbed some cheese, strawberries, chicken, and veggies as well.
I’ve been using the strawberries all week in oatmeal as a topping with other things, and loving it, but I wanted to make something new with all the other things. I decided to make Chicken Milanese!
I hadn’t had it in a loooooong time, and it’s one of my favorites. The simple ingredients always create such a fresh tasting dish! If you wanna make it too, here you go!:
You’ll need: a skillet, a mixing bowl, olive oil, butter, chicken cutlets, salt, pepper, garlic powder, flour, eggs, bread crumbs, panko, grated parmesan cheese, arugula, red onion, and lemons.
Thinly sliced 1/2 of a red onion, and set aside for salad.
Prepare your breading station. In three shallow bowls, have your flour in one, beaten up egg in another, and a mixture of 1/2 cup of bread crumbs, 1/4 cup of panko, and 1/4 cup of grated parmesan in the last one. I arranged them right to left so that the final bowl was closest to my stove for easy transfer.
Pat your chicken cutlets (preferably dry brined 24 hours before - I used 2 cutlets, one for me, and one for hubby) dry, and then tenderize them until they are about 1/4 of an inch thick. Season them with salt, pepper, and garlic powder. Then coat them fully in flour, then in the beaten egg, and lastly in the breading mixture until fully coated. Place on a wire rack while you heat up your skillet.
Place skillet over medium heat. Once hot, add 1 tablespoon of butter, and 2 tablespoons of olive oil to the pan and coat pan evenly. Place chicken and pan and cook for 3 minutes, or until golden brown, per side.
While chicken cooks, pour 1 1/2 teaspoons + 1/4 teaspoon of lemon juice, and 1 1/2 tablespoons of olive oil into mixing bowl. Season with salt and pepper. Pour in your thinly sliced red onion and 1 1/2 cups of arugula into mixing bowl and toss. Season with more pepper to taste.
Plate, and enjoy!