Saturday, November 7, 2009

Chicken Milanese

Chicken Milanese is one of my all time favorite meals. It's all about Italian cooking without the heavy pasta and sauce. As a current New Yorker living blocks from the famous Union Square Farmers Market one can only imagine the vast types of tomatoes and vegetables that you can gather in a single walk. Trust me when I say if it wasn't for my fellow farmers this meal wouldn't be as nearly as complete.

Chicken Milanese

2 large pieces of chicken breast - B.S.S (Boned, split, skinned)
1 egg beaten
cup of breadcrumbs (I prefer Panko for this recipe)


Cherry Tomatoes - all different colors halved
Good Olive Oil
Good Balsamic Vinegar
Pound out two extra large pieces of chicken breast. Dip into beaten egg and then coat in bread crumbs. Make sure you drain off the extra egg! Bake at 375 degrees for 20-25 minutes. Take out of oven, top with Arugula & tomato mixture. Top with freshly squeezed lemon juice, olive oil & some balsamic vinegar.

Serve with a side of roasted potatoes & garlic.

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