Mark straussman's chicken milanese

1 servings

Ingredients

Quantity Ingredient
6 smalls Chicken breasts
2 cups 1% milk
4 cups Sifted all-purpose flour
4 Eggs
6 cups Unseasoned bread crumbs
3 bunches Arugula; clean and dried
6 smalls Vine ripe tomatoes
1 medium Red onion
24 slices Parmesan cheese
¼ cup Extra-virgin olive oil
3 tablespoons Balsamic vinegar
3 tablespoons Extra-virgin olive oil
1 teaspoon Butter
Salt; to season

Directions

INGREDIENTS FOR SAUT

In separate dishes, place milk, flour, beaten eggs and bread crumbs. Dip chicken breast consecutively following the above order.

In a large frying pan heat the olive oil just until it starts to smoke.

Quickly add the butter. Place the meat in the pan and lower the flame until the chicken is sizzling (cooking not burning). Cook the chicken for three to five minutes a side according to the thickness of the breast. Once you turn the chicken over you can increase the flame so the other side of the chicken will cook quickly without burning the bread crumbs. Top the chicken with arugula, tomatoes, onion, parmesan cheese, olive oil and vinegar.

Notes: Mark Straussman is the chef for two celebrated Italian restaurants, Campagna and Fred's, both located in New York City.

© 1997 Mark Straussman

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.

Related recipes