Hello cheese lovers. For those of you who are not signed up for the Vermont Cheese Council's informative monthly newsletter, here is my recipe that featured in September's newsletter. Sign up here.
Chicken Milanese with Tomato Salad
Serves 4
4 chicken breasts, boneless and skinless
Sea salt and pepper to taste
3 eggs, beaten
1 1/2 teaspoons minced rosemary
2 cups panko bread crumbs
1 cup grated Vermont Apine Cheese, plus extra for garnish
1/2 cup extra-virgin olive oil, plus 3 tablespoons for cooking the chicken
Garnish with lemon wedges
For the salad:
2 handfuls arugula or other salad greens
3/4 pound cherry tomatoes, halved
Fresh lemon juice
extra-virgin olive oil
Sea Salt and pepper to taste
Pound the chicken in between plastic wrap until thin and uniform. Season with salt and pepper. Toss the breadcrumbs with rosemary, cheese and 1/2 cup olive oil. Dip the chicken into the egg and then the breadcrumbs. For the salad toss all ingredients together just before cooking the chicken.
Heat a heavy pan over medium heat. Add the oil, when hot, carefully add the chicken. Brown the chicken until the breadcrumbs are golden brown and crisp, using a metal spatula flip the chicken and brown on the other side. Transfer to a platter and garnish with tomato salad, extra cheese, and lemon wedges.
Chef Contos on Facebook
No comments:
Post a Comment