Chicken Mustard Milanese with an Spinach & Fennel Salad

Chicken Mustard Milanese with an Spinach & Fennel Salad - Candy Coated Culinista

Chicken Mustard Milanese with an Spinach & Fennel Salad – Candy Coated Culinista

A classy upscale dinner at home yes please.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-20 min, depending on your pan size
Difficulty level is: Easy

Slightly Altered from Smitten Kitchen Cookbook

Ingredients
Chicken
• 2 boneless, skinless, chicken breasts, butterfly
• Sea salt
• Black pepper
• ½ cup all-purpose flour
• 1 large egg white
• 2 tbsp smooth Dijon mustard
• 2 garlic cloves
• 1 tsp dried oregano
• ½ tsp freshly grated lemon zest
• 1 ½ cups coarse, lightweight breadcrumbs, Panko
• Vegetable oil
Salad
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp coarse or whole-seed Dijon mustard
• 1 tbsp smooth Dijon mustard
• ¼ cup extra virgin olive oil
• 140g baby spinach
• Small fennel bulb

Assembly
1. Using a sharp knife butterfly chicken breast.
2. Season both sides with salt & pepper.
3. Line up three plates and pour flour into the first plate.
4. Whisk the egg white, mustard, garlic, oregano and lemon zest in a small bowl and pour onto the second plate.
5. Pour Panko breadcrumbs onto the third plate and spread out.
6. Dredge each piece of chicken through the flour, then the egg mixture and finally through the breadcrumbs, ensuring each piece is coated thoroughly.
7. Repeat with each piece of chicken.
8. Place chicken onto a plate and chill for one hour in the fridge (or up to one day covered in plastic wrap.)
9. Pour a 1/2“ of vegetable oil in a large pan over medium-high heat.
10. Cook the chicken until golden brown on both sides.
11. Drain chicken on a paper towel and season with salt and pepper.
12. Repeat cooking the remaining piece of chicken and start to prepare the salad.
13. In a small bowl whisk lemon, mustard and olive oil until emulsified.
14. Add baby spinach to a bowl and thinly slice fennel using a mandoline, or cut as thinly as possible.
15. Mix and set aside.
16. When all the chicken is fried place chicken in the centre of the plate and place arugula salad on top.
17. Drizzle any excess dressing overtop and serve.

Tips
• If you don’t own a mandoline I highly recommend purchasing one. Life is so much easier with food preparation now that I own one.

Please Enjoy

My thoughts
I have never made or really heard of chicken Milanese besides this recipe and I am a fan. I hear Milanese and immediately think of Milan and after a quick check I was right. I couldn’t find arugula so I substituted spinach for arugula as I have a strict two store limit when looking for ingredients. It still tasted great to me and the substitution made sense. The recipe also called to
pound (not a tenderizer) the chicken until the breasts are ¼” thick between two pieces of plastic wrap; but I just skipped this step to make this a quicker meal. I must say I liked the presentation on this and the taste. It looked quite classy for a home-cooked meal; I just have to perfect my chicken frying skills, which I have not tried before. I also like that I used fennel, which is an ingredient I don’t cook with normally. I think I will be added this to my grocery list more now as this his light fresh salad is perfect for a summer evening meal.

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