Western Regional Sponsor Celebration
Time & Location
About the Event
Spicy Chicken Milanese
For a super-quick and delicious chicken dinner, these cutlets are breaded and pan-fried, then topped with a juicy tomato salad and salty slivers of Parmesan cheese.
Recipe courtesy of Justin Chapple
1 cup all-purpose flour
3 large eggs
3 tablespoons Dijon mustard
1.5 teaspoons cayenne pepper
Freshly ground black pepper
1.5 cups panko
Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
1/3 cup plus 1 tablespoon olive oil
2 cups grape tomatoes, halved
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
Shaved Parmigiano-Reggiano cheese
Spread the flour in a shallow dish. In another shallow dish, beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the panko in another pie plate. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.
In a large skillet, heat 1/3 cup of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout, 4 to 6 minutes. Transfer the chicken to plates.
Meanwhile, in a bowl, toss the tomatoes, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper. Spoon the tomatoes over the chicken and garnish with the cheese. Serve immediately.
8pm EDT / 7pm CDT / 6pm MST / 5pm PDT
Duration: 1 hour