CHEF BABIAN’S CHICKEN MILANESE AND ARUGULA SALAD
Photos by Pueo's Osteria
Servings: 4 People
Equipment
- Knife
- Meat Tenderizer
- Pan
- Mixing Bowl
Ingredients
Chicken Milanese
- 4 Chicken Breasts (Approximately 6 oz. Each)
- 2 Eggs (Beaten)
- 1/2 Cup All-Purpose Flour
- 3/4 Cup Seasoned Breadcrumbs
Sauce
- 2 oz. Pinot Grigio
- 2 Tbs. Butter
- 1 tsp. Flour
- 2 Tbs. Capers
- 1 Lemon
- 1½ oz. Chicken Stock
- Salt And Pepper (To Taste)
Arugula Salad
- 4 Cup Arugula
- 6 Hamakua Grape Tomatoes (Cut In Half)
- 2 oz. Parmesan Reggiano
- 1 tsp. Lemon Juice
- 1 tsp. EVOO
- Salt And Pepper (To Taste)
- 4 Lemon Wedges
Instructions
Prepare Chicken Milanese.
- Trim chicken breasts to remove any sinuet or fat and pound out to an even thickness.
- Season with salt and pepper. Dust in flour, dip in egg wash, and bread lightly with breadcrumbs.
- Sauté in olive oil until golden brown on each side.
- Place in a 350 degrees oven until internal temp reaches 160 degrees.
- Remove from oven and pat off any excess oil. Divide onto 4 plates.
Prepare Sauce.
- In the pan used to cook chicken, discard used oil.
- Add the butter and 1 tsp. of flour. Melt and mix well.
- Add wine and remaining sauce ingredients; taste and adjust seasoning.
Prepare Arugula Salad.
- In a mixing bowl put arugula, tomato halves, salt, and pepper to taste. Drizzle with olive oil and a bit of fresh lemon.
- Toss, taste, and adjust seasoning.
Serve.
- Place a few tablespoons of sauce on each chicken breast and top with arugula salad. Garnish with cheese and lemon wedge.
