Monday, August 18, 2014

Chicken Milanese Topped with Crunchy Salad

Chicken Milanese Topped with Crunchy Salad

When I have a great meal in a restaurant, I usually try to recreate it at home.  I don't usually wait four years to share it with you, though.  Then again, we waited practically a lifetime in between visits to this amazing place so I'll have to chalk both things up to 'life got in the way' and not try too hard to figure it out.  The restaurant in question was the Union Square Cafe, practically a New York institution and a temple to farmer's market freshness.  The vibe is casual, though expensive, and the food is fresh, simple and perfect.  Exactly like this dish.

Chicken Milanese Topped with Crunchy Salad
Chicken Milanese at the Union Square Cafe
I love simple breaded chicken so seeing it offered on their menu made me happy.  And just as an Italian veal Milanese typically arrives with a tomato salad on top, their chicken version arrived topped with a crunchy, bountiful farmer's market salad.  The restaurant is located right across the street from the gigantic Union Square Farmer's Market and they draw their daily produce from those purveyors.  After lunch we headed to the market to stock up so I could recreate this wonderfully simple and perfectly fantastic lunch.  It's been a favorite around here ever since.  Enjoy!






Ingredients

Chicken Milanese:
2 Large chicken breast cutlets, pounded thin
1 Egg, beaten
1/2 Cup seasoned breadcrumbs for coating, or more as needed
2 Tablespoons canola oil for frying, or more as needed

Salad:
1 Cup assorted salad greens
1/4 Red onion, peeled and sliced
1/4 Cup shredded carrots
1/2 Cup cherry tomatoes, halved
1/4 Cup grated Parmesan or similar cheese

Lemon Vinaigrette:
2 Tablespoons olive oil
2 Teaspoons lemon juice
1/2 Teaspoon mustard
1 Teaspoon mayonnaise
Salt & pepper to taste

Chicken Milanese Topped with Crunchy Salad
Dip each chicken cutlet into the beaten egg and then into the seasoned breadcrumbs.  Make sure it's completely coated.  Heat a couple of tablespoons of canola oil in a large skillet and fry the chicken on medium high heat until golden brown on both sides.

Combine all the salad ingredients in a bowl.  In a separate bowl, add all the dressing ingredients and whisk together until fully combined.  Season to taste and toss in the salad.  Top each chicken cutlet with half the salad.  Makes two servings.

4 comments:

  1. I kind of think yours looks way better than Union Street Cafe. I would have this for dinner any night!

    ReplyDelete
  2. Gorgeous, gorgeous, gorgeous. The flavors, the crunch, the chicken. The photos. P.S. I'm with Emily. I like yours better.

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  3. Anita, I've been drooling over this dish ever since I saw your photos on Facebook. This looks incredible. The crispy crust you achieved on that chicken is amazing! I'm printing this out so that I can recreate it at home (and hopefully not four years from now either ;)

    ReplyDelete

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