Let’s just show you the picture, cause this one is a Beaut!
We were in need of some comfort food, but also wanted it to be fresh and somewhat healthy. We felt like fried food, but didn’t want to end the night groaning pathetically on the couch. You know what I mean. The last time we had food that was deep fried we were down and out for 2 days….we’re not exaggerating! We’ve learned our lesson (for now).
This Chicken Milanese really hit the spot. The chicken was crispy and juicy. The fresh, simple salad kept it light. Loved it!!! And then the Roasted Garlic Potatoes…MMMmmm.
Here’s how it went down.
We set up the breading station with 3 shallow bowls. The first had flour seasoned with salt and pepper, the second bowl had a beaten egg, and the last had panko bread crumbs with a few dashes of Italian seasoning.
We cut the tenderloins off the chicken breasts and saved them for another meal. Then pounded the chicken to about 1/4 inch thick (this is essential – don’t skip this step!).
We put a large pan with about 1/4 cup olive oil over medium heat.
We dredged the chicken in flour, then dipped it in the egg, and then coated with the panko.
Then into the hot oil it went! Three minutes and flip! Perfection! Three minutes more on the other side…
Then we put the chicken on a paper towel lined plate and went for round two.
The salad was baby greens and halved cherry tomatoes dressed with extra virgin olive oil, salt and pepper. We plopped this beautiful chicken on top and finished it with a few lemon wedges and shavings of Parmesan cheese. OMG.
But wait… there’s more.
Roasted potatoes are a simple and inexpensive side dish that always taste delicious, so we have them a lot. Just dice the potatoes. Drizzle with olive oil. Season with salt and pepper. This time we added fresh pressed garlic cloves for a little flavor punch. Roast in a 400° oven for about 25 minutes. We like to use a baking stone so they get extra crispy. Oh yeah!
We felt comforted. We felt light. Mission accomplished.