Italian, Poultry

Chicken Milanese Spicy

Chicken Milanese Spicy

Chicken Milanese Spicy

A cinch to make and tastes oh-so-gourmet!

  • 2 cups cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • sea salt and cracked peppercorns
  • 1 to 1-1/2 pounds fresh organic chicken thighs
  • 2 large eggs
  • 3 tablespoons Dijon mustard
  • 1 teaspoon cayenne pepper
  • 1-1/2 cups panko crumbs
  • 1/3 cup grape seed oil or olive oil
  • Shaved Parmigiano-Reggiano cheese
  1. In a bowl toss the tomatoes with lemon juice, cilantro and extra-virgin olive oil. Season with salt and pepper; toss again and set aside.
  2. Wash chicken and remove any excess fat. In a clear plastic bag pound the chicken thighs until flattened out a bit. Season with salt and pepper.
  3. In a large bowl beat the eggs with the mustard and cayenne pepper. Season with a dash of salt and pepper. In another bowl put the panko.
  4. Dip the chicken in the egg mixture, then dredge in the panko.
  5. In a large skillet, heat 1/3 cup oil to medium-high. Fry the chicken until browned 5 to 6 minutes per side.
  6. Transfer the chicken to plates and spoon the tomatoes over the chicken. Garnish with the cheese and serve.

Source: Food and Wine January 2014


One thought on “Chicken Milanese Spicy

  1. Oh that does look good. I love the shaved cheese on top too.

    Posted by dianeskitchentable | January 23, 2014, 8:10 am

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