Chicken Milanese with Summer Salad

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chickenmilanese_sm.jpgPan-fried breaded chicken topped with a salad of arugula, corn, tiny potatoes, and cherry tomatoes in a light lemon honey vinaigrette. One of my absolute favorite summer dishes, with a very pretty presentation.

For the salad:
5 to 6 fingerling potatoes
1 ear corn
1 1/2 cups cherry tomatoes, halved
2 large handfuls of baby lettuce or arugula (or a mix), washed and dried
optional: 3/4 cup sliced hearts of palm
juice of 1 lemon
4 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 cup olive oil
2-3 tablespoons honey
salt and pepper
2 ounces ricotta salata or fresh mozzarella, cubed
For the chicken:
4 skinless, boneless chicken breasts, pounded thin (about 1/4 inch)
salt and pepper
1/4 cup olive oil
2 eggs, beaten
1 1/2 cups fresh breadcrumbs
juice of 1/2 lemon
For the salad:
Bring a small pot of water to boil. Have a bowl of ice water off to the side. Add the fingerling potatoes to the pot and cook for 8 to 10 minutes, until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath until cool. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave- on high for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob and add to a bowl with the potatoes, tomatoes, lettuces, and hearts of palm. (note: can use canned or frozen corn)

Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Add honey to taste. Set aside until the chicken is cooked (you'll dress the salad and use the ricotta salata when you plate the food).

For the chicken:
Season the chicken breasts generously with salt and pepper. Heat the oil in a very large (14-inch) skillet over high heat. Pour the beaten eggs into a shallow pie plate. Pile the breadcrumbs onto a plate or in another pie plate and season with salt and pepper (mix the salt and pepper in with your fingers).

Working with one chicken breast at a time, dip it into the eggs, then allow the excess to drip off. Place it in the breadcrumbs and coat on both sides, then gently lay the chicken breast into the pan. Repeat with remaining chicken breasts. Cook the chicken for about 4 minutes on each side, flipping carefully with tongs, until the breadcrumbs are a deep golden color and crispy. Remove the chicken from the pan, set on a plate, and squeeze the lemon juice over them.

To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad. Crumble the ricotta salata on top of each salad and season with salt and pepper.

Original recipe

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