Yield: 4
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Milanesa with Arugula Salad
1 cup
Baby Tomatoes
Olive oil, salt & pepper
2 tablespoons
Vegetable oil
2 tablespoons
Unsalted butter
1 package
1 cup
Flour
4
Eggs, beaten
2 cups
Panko bread crumbs
1 cup
Arugula
1 cup
Baby tomatoes, halved
1 tablespoon
Red wine vinegar
3 tablespoons
Extra virgin olive oil
1
Lemon, halved
- Heat the oven to 425 degrees and preheat a skillet and grill pan.
- Toss tomatoes in a bowl with olive oil, salt and pepper. Transfer to a baking sheet lined with parchment paper and roast until blistered and softened, about 15 to 20 minutes. Remove from
the oven to cool. - Season chicken with salt and pepper. With a pair of tongs, coat chicken with flour. Tap off excess and transfer to egg mixture. Coat chicken with egg, shake off excess, and transfer to bread
crumbs. - Add oil and butter to hot cast iron skillet. Shake excess bread crumbs from chicken and transfer to skillet. Cook until both sides are golden brown and move to a serving plate.
- Place lemons cut side down on the grill to caramelize. Remove and transfer to the plate.
- In a medium bowl, toss arugula with cooled roasted tomatoes. Toss with vinegar, olive oil, salt and pepper.
- Serve on top of the chicken with grilled lemon halves.
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Chicken Milanesa with Arugula Salad
SMF Kitchen
@smfchicken
Yield: 4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken Milanesa with Arugula Salad
1 cup
Baby Tomatoes
Olive oil, salt & pepper
2 tablespoons
Vegetable oil
2 tablespoons
Unsalted butter
1 package
1 cup
Flour
4
Eggs, beaten
2 cups
Panko bread crumbs
1 cup
Arugula
1 cup
Baby tomatoes, halved
1 tablespoon
Red wine vinegar
3 tablespoons
Extra virgin olive oil
1
Lemon, halved
- Heat the oven to 425 degrees and preheat a skillet and grill pan.
- Toss tomatoes in a bowl with olive oil, salt and pepper. Transfer to a baking sheet lined with parchment paper and roast until blistered and softened, about 15 to 20 minutes. Remove from the oven to cool.
- Season chicken with salt and pepper. With a pair of tongs, coat chicken with flour. Tap off excess and transfer to egg mixture. Coat chicken with egg, shake off excess, and transfer to bread crumbs.
- Add oil and butter to hot cast iron skillet. Shake excess bread crumbs from chicken and transfer to skillet. Cook until both sides are golden brown and move to a serving plate.
- Place lemons cut side down on the grill to caramelize. Remove and transfer to the plate.
- In a medium bowl, toss arugula with cooled roasted tomatoes. Toss with vinegar, olive oil, salt and pepper.
- Serve on top of the chicken with grilled lemon halves.
