Monday, June 10, 2013

Classic Chicken Milanese Topped with an Arugula, Grape Tomato, Red Onion Salad, Tossed with Sciabica’s Basil Olive Oil & Lemon Vinaigrette

I was so thrilled to hear we were having a Sciabica's Olive Oil Challenge!  As soon as my shipment arrived I tasted the olive oils I selected and then got busy thinking about recipes to showcase these very flavorful oils.  When I twisted the top off the Sciabica's Basil Extra Virgin Olive Oil, it was like smelling a handful of freshly cut basil.  I immediately thought I should make a vinaigrette.  As expected, the flavor was beautifully basil!  One of our favorite chicken dishes has always been Milanese with an arugula salad.  With the addition of the Sciabica's Basil Olive Oil, our favorite chicken dish has been elevated to a whole new level!

Classic Chicken Milanese Topped with an Arugula, Grape Tomato, Red Onion Salad, Tossed with Sciabica’s Basil Olive Oil & Lemon Vinaigrette
by Susan Ritchie       

For the Chicken Milanese:
4 6-ounce boneless, skinless chicken breasts
salt & pepper
1/2 cup all-purpose flour
2 eggs, whisked
1 1/2 cups plain breadcrumbs
3/4 cup Parmesan cheese, grated
2 Tablespoon butter
2 Tablespoon canola oil

Trim the chicken breasts of any residual fat or cartilage.  Butterfly each breast and place between 2 pieces of plastic wrap.  With a meat mallet or in my case, a heavy pan, pound the breasts until they are between ¼ to ½ inch thick.  Season both sides with salt and pepper.  

For the breading station, you will need 3 shallow baking dishes.  I prefer to use medium size glass baking dishes.  Place the flour in one dish, the whisked eggs in the second dish and mix the breadcrumbs and Parmesan cheese together in the third dish.  Dredge the chicken in the flour, shaking off any excess.  Then coat with the egg, and finally into the breadcrumb mixture.  Make sure to press the breadcrumb mixture onto the chicken breasts to ensure it sticks and the chicken breasts are completely coated.  

Add 1 tablespoon each of the butter and canola oil to a large skillet over medium heat.  When the butter has melted and starts to sizzle, add 2 of the chicken breasts to the pan and cook until each side is golden brown and the chicken is thoroughly cooked, approximately 4-5 minutes per side.  Remove the chicken to a rack-lined pan and repeat the process with the 2 remaining chicken breasts.

For the Vinaigrette:
1 small clove of garlic, grated
1 Tablespoon Dijon mustard
1 Tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
2 Tablespoons rice wine vinegar
2 Tablespoons canola oil
3 Tablespoons Sciabica’s Basil Extra Virgin Olive Oil

Combine all ingredients in a jar with a tight fitting lid and shake until all ingredients are incorporated and the vinaigrette is emulsified.  Alternately, you can combine all the ingredients in a bowl and whisk to create the vinaigrette.

For the Salad:
5 ounces of baby Arugula
1 pint of grape tomatoes, halved lengthwise
½ of a small red onion, thinly sliced

Place all of the salad ingredients in a bowl and toss with the vinaigrette.  

To serve, place the Chicken Milanese on plates and top each with an equal portion of the arugula salad.

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