CHICKEN MILANESE WITH TOMATO AND FENNEL SALAD

CHICKEN MILANESE WITH TOMATO AND FENNEL SALAD image

Categories Chicken

Yield 2 servings

Number Of Ingredients 16

Ingredients

1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 small clove garlic, finely minced
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
2/3 cup halved cherry tomatoes or 1 medium, ripe tomato cut in small wedges
1/3 cup very finely sliced fennel bulb
2 medium boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
2 tablespoons olive oil
1 tablespoon butter
About 3 cups salad greens (baby arugula, spinach, tatsoi and other full-flavored but tender greens are nice)
Small handful fresh, tender herb sprigs, such as parsley, dill, chervil, basil or mint (optional)
2 wedges lemon

Steps:

In a small bowl, whisk together the mustard, some salt and pepper, garlic and lemon juice. Taste to see that the seasoning is zippy enough, then whisk in the extra-virgin olive oil. Toss the dressing with the tomatoes and fennel. Set aside. If the chicken breasts are very thin, pound them to an even thickness of about 3/8 inch. If they're on the thick side, butterfly them by placing them on the work surface and, with your knife parallel to the counter, cutting them almost in half but not all the way through, so they open like a book. Then pound out any uneven spots so the whole thing is about 3/8 inch thick. Get set up for coating the chicken because this can be messy if you're not organized: Put the flour on a plate, the egg in a shallow bowl or plate, and the crumbs on another plate. Season both sides of a chicken cutlet with salt and pepper, then dredge in the flour, shaking off excess, then in the egg, and then right into the crumbs, patting to coat the whole thing. Repeat with the other cutlet. Heat a very large skillet over medium-high heat, and add the oil and butter. When the butter stops foaming, add the chicken. (If your skillet isn't large enough to hold both cutlets comfortably, cook them separately, adding more oil and butter as needed.) Saute cutlets until the crust gets nicely browned (about 2 minutes), carefully flip and cook the other side. If the cutlets are thin, they will cook quickly. Be careful not to overcook them. Drain the cutlets for a few seconds on paper towels, then transfer to dinner plates. Add the salad greens and herb sprigs, if using, to the tomatoes and dressing, toss and then place a pile of salad on top of each cutlet. Serve immediately with the lemon wedges. -- From Martha Holmberg, FOODday PER SERVING: calories: 690 (59% from fat); protein: 41.7 grams; total fat: 45 grams; saturated fat: 9.7 grams; cholesterol: 203 mg; sodium: 241 mg; carbohydrate: 30.5 grams; dietary fiber: 3.5 grams