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CHEF BABIAN’S CHICKEN MILANESE AND ARUGULA SALAD

Photos by Pueo's Osteria
Course: Salad
Servings: 4 People
Author: Chef Babian

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.