Monday, June 29, 2015

Spicy Chicken Milanese with Tomato Salad and Parmesan

This lightened twist on Chicken Parmesan comes together quickly and makes for a perfect weeknight dinner. 

Spicy-Chicken-Milanese-Tomato-Salad-Parmesan-tasteasyougo.com
Spicy Chicken Milanese with Tomato Salad and Parmesan

When it comes to food, the overall flavor isn't the only thing I consider when composing a meal. For me, texture is just as important, so I always try to make sure there are contrasting textures so the softer components are balanced out by the crispy or crunchy components. As weird as it may sound, I like to keep my mouth entertained while I'm eating.

I think that's why I've been harboring a secret crush on Milanese-style dishes for the past few years. Especially the ones that call for the breaded cutlets to be pan-fried and served with some type of chilled salad on top, like my Panko-Crusted Turkey Cutlets with Arugula and Parmesan.

Taking all of that into account, it should come as no surprise that the recipe for Spicy Chicken Milanese in the January 2014 issue of Food & Wine caught my attention. I tailored the recipe a bit to better fit our personal tastes, as well as the ingredients already on hand in our pantry. After only preparing it once, I became obsessed.

Spicy-Chicken-Milanese-tasteasyougo.com
Spicy Chicken Milanese

Although Stephen and I regularly eat spicy food, I halved the amount of cayenne pepper in the egg mixture since he's not the biggest fan of it. I also used honey rather than Dijon mustard to balance the spiciness with a little bit of sweetness.

What resulted was a dish that had a level of spice that was subtle, that increased in the background the more you ate, rather than one that was in-your-face, virtually killing your taste buds after just one bite.

Spicy-Chicken-Milanese-Tomato-Salad-Parmesan-tasteasyougo.com
Spicy Chicken Milanese with Tomato Salad and Parmesan

Another thing to love about this recipe?

It makes two servings.

We had the perfect amount of food without having any leftover breaded chicken that would have undoubtedly lost its appealing crispiness after hanging out in the refrigerator overnight.

Sure, sometimes leftovers are ideal. But in this case, I think fresh is best.

Spicy-Chicken-Milanese-Tomato-Salad-Parmesan-tasteasyougo.com
Spicy Chicken Milanese with Tomato Salad and Parmesan

While our meal did come together relatively quickly, I wasn't able to have dinner on the table in 12 minutes, as indicated in the Food & Wine recipe. But I think that had more to do with the fact that I had a very curious dog at my feet while I was cooking rather than any major issues with the recipe itself.

Just a theory. ;-)

Spicy Chicken Milanese with Tomato Salad and Parmesan
Total Time: 15 minutes | Yield: 2 servings | Printable Recipe

INGREDIENTS
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon plus 1/3 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh Italian parsley, chopped
  • 2 large eggs
  • 3 tablespoons honey
  • 3/4 teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups panko
  • Four 3-ounce thin-sliced chicken cutlets (1/4-inch thick)
  • Freshly shaved Parmesan

INSTRUCTIONS
  1. In a medium bowl, toss the tomatoes, 1 tablespoon of olive oil, lemon juice, and parsley until the tomatoes are coated evenly. Season, to taste, with salt and pepper. Place the tomato salad in the refrigerator and allow it to chill while you cook the chicken.
  2. In a pie plate or shallow dish, beat the eggs with the honey and cayenne pepper until well combined. Season with Kosher salt and black pepper.
  3. Spread the panko out in another pie plate or shallow dish.
  4. Dip a chicken cutlet in the egg mixture and then dredge in the panko, pressing the breadcrumbs onto the chicken to help them adhere. Repeat for the remaining cutlets.
  5. In a large skillet, heat 1/3 cup of olive oil over moderately high heat until shimmering. It's important to make sure the oil is at the proper temperature before cooking the chicken, otherwise the chicken won't achieve that nice crispy texture that you're looking for.
  6. Add the chicken and cook, turning once, until the chicken is browned and white throughout, about 4-6 minutes. A meat thermometer should read 165°F.
  7. Transfer the chicken to plates and season lightly with salt.
  8. Spoon the tomato salad over the chicken and garnish with shavings of fresh Parmesan. Serve immediately.
Recipe by Michelle Rittler, Taste As You Go // Adapted from Food & Wine

Taste As You Go Disclaimer: This post contains affiliate product links. Clicking on the links may result in my being paid a commission based on product sales. Regardless of commission, all opinions expressed in this post are my own.

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