Recipe: Chicken Milanese from Chef Alberto

By: Rachelle Lucas

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Shared by Chef Alberto Avila, Executive Chef de Cuisine
Villagio Italian Grille
The Renaissance World Golf Village Resort
St. Augustine, Florida
 
Yield:  4 Servings
 
Chicken: 4 Each  Chicken Breast, 6 ounce
Salt, Kosher  (to taste)
Pepper  (to taste)
 
Seasoned Flour:
1 Cup  Flour, All Purpose
Salt, Kosher  (to taste)
Pepper  (to taste)
 
Eggs:
4 Each Egg, beaten
 
Breading:
2 Cups Panko, Japanese Bread Crumbs
½ Cup Parmesan Cheese
2 Tbsp Oregano, Fresh, Chopped
1 Tbsp Thyme, Fresh, Chopped
 
Salad:
2 Ounces Baby Arugula
4 Ounces Fresh Mozzarella, Diced
16 Each Cherry Tomatoes, Heirloom
2 Ounces Olive Oil, Extra Virgin
To Taste Salt, Kosher
To Taste Pepper
 
Garnish:
2 Ounce Balsamic Glaze
1/8 Ounce Micro Basil
 
Method:
Season the chicken with salt & pepper.
Dredge the chicken in seasoned flour.  Shake off excess.
Dip the chicken in the egg batter.
Then bread the chicken with the bread crumb mixture.
Saute the chicken in olive oil till golden brown on both sides and cooked thoroughly.
Toss arugula, tomatoes, mozzarella, olive oil, salt & pepper in a mixing bowl.
Top the chicken with the arugula salad and garnish with micro basil and balsamic glaze.

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