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Fairway's Chicken Milanese

Updated 6:36 PM EDT, Mon, Dec 20, 2010

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Chicken Milanese
Feeds 2

2 chicken cutlets, 1/2 lb each, pounded thin
1 handful roquette or baby arugula
3 slices red onion, paper thin rounds
1 endive, julienned at the last minute
1 Kumato tomato, sliced thin into wedges
1 1/2 - 2 cups canola oil
1 cup flour
1 cup breadcrumbs
1 tablespoon olive oil
juice of 1/2 lemon
1 egg
pinch sea salt
crack of fresh pepper

Cooking Instructions
Bread the pounded cutlets with the flour egg and bread crumbs.  Heat the canola oil in a pan large enough to hod each cutlet.  Brown on one side then the other.  Keep in a 200 degree oven while the cook the remaining cutlet.  Have your plates warm.  Place each cutlet on plates, toss the arugula with the endive, a pinch sea salt, a crack of pepper, 1 tablespoon olive oil and the lemon juice.  Toss quickly and work fast.  Top cutlets with salad and eat at once.

Promotional consideration provided by Fairway Market.

First Published: Dec 10, 2010 6:53 PM EDT
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