Chicken Milanese with Avocado and Tomato Salad

christy — Sun, 07 Sep 2008 23:24:00 GMT

This is a great dish to make during the summer or, as it is now, late summer to utilize some of those veggies. It is crisp and refreshing. It makes me think of sitting at a beachside restaurant with the breeze blowing in and the sun setting. It's simple and straightforward and easy. So lets get started.

Here are the ingredients for the Tomato and Avocado Salad. Olive oil, Lemon, Onion, Avocado, Pint of Cherry or grape tomatoes, container of baby mozzarella, parsley, italian seasoning, salt, and balsamic vinegar.

I cut the tomatoes in half, larger one in quarters as well as the mozzarella balls.Then diced the onion. I put the olive oil, lemon juice, balsamic vinegar, onions, and the seasonings in a bowl. The recipe calls for a lot of fresh herbs which I don't have so I used dried. Then I peeled, pitted and diced the avocado and threw that, the tomatoes, and mozzarella into the bowl. I am luckily enough to have aged balsamic vinegar, which I REALLLY, like. So I used a bit more. Mix it all up, season with salt and this is what you get. Set it to the side and let the flavors meld while you cook the chicken.

The cast of characters for the chicken. Panko, Parmesan, egg beaters (or real egg), salt, pepper, italian seasonings, olive oil, lemon and chicken.

Put oil in the pan and turn heat to medium while you prepare the chicken. You want to start with a hot pan when it is time to fry the chicken and you don't want to have to sit around and wait on it to heat up.

Lay your chicken out and cover with plastic. Pound to about 1/2 in thick.

Combine the panko, seasoning, pepper, salt and parmesan on a pie pan or, as I have done here, a paper plate.

Dredge the chicken in the egg mixture.

Then into the panko mix. Make sure the entire chicken is coated. You want it to have that pretty golden color all over the chicken, not just in spots.

Place the coated chicken carefull in the hot oiled pan and listen to it sizzle. Now, don't touch it! You need to wait till the crust starts to brown or it will come off in the pan. See how this one is browned?

After both sides have cooked to crispy browness, put them on a plate and immediately sprinkle with lemon juice.

Pile the avocado and tomato salad on top, take a pretty picture like this then get a fork and dig in! Ok, ok. You don't have to take a picture, but do be proud of what you have made, cause it is that good.

Be advised. I made this dinner for only my husband and I, so I halved this recipe for just us. But two large chicken breast cut in half, cooked, topped with this salad and accompanied with some fresh corn or simply noodles would easily feed four people.

Chicken Milanese with Grape Tomato & Avocado Salad

Can be prepared up to four hours ahead of serving.
Serves 3
     1 pint grape tomatoes, halved
         1/4 white onion, chopped
         1 tablespoon extra virgin olive oil
         1 tablespoon fresh lemon juice
         1 tablespoon balsamic vinegar
         1/2 cup fresh parsley or cilantro (I used dried parsley and italian seasoning)
         2 avocados, diced
         1 pint baby mozzarella balls
         High quality sea salt, such as Fleur de Sal (I used regular kosher salt)
In a non-reactive glass bowl toss together the tomatoes, onion, olive oil, lemon juice, balsamic vinegar and parsley or cilantro. Add the avocado and mozzarella and lightly toss. Season to taste with sea salt. Chill if not serving immediately.

Prep: 20 minutes
Total: 20 minutes
Servings: Makes 4 servings.
Ingredients
4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided (again, I used dried herbs here)
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper
1/4 cup parmesan cheese
3 tablespoons olive oil
2 tablespoons fresh lemon juice

Preparation
Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2
tablespoons parsley, oregano, salt, and pepper and cheese on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side.
Transfer chicken to plates; sprinkle with lemon juice. Mound salad atop chicken. serve immediately

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Chicken Milanese with Avocado and Tomato Salad