2 chicken boobs

1 cup of panko bread crumbs

1/2 cup of all purpose flour

1 teaspoon seasoning salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 egg

1 cup of vegetable oil

For the Salad

1 teaspoon Dijon mustard

1 tablespoon rice wine vinegar

1/3 cup of good olive oil

1/4 of shallot finely diced

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup of arugula

1/4 cup of manchego cheese, cut into small slivers

1/4 of a green apple, cut into small slivers

1 teaspoon chives finely chopped

For the poached egg

2 large eggs

1 teaspoon vinegar


Start with the dressing for the salad.

Whisk together the mustard, vinegar, olive oil, shallot, salt and black pepper. Place in the fridge so that the flavors can come together.

Take your two chicken boobs, and split it down the middle to make four  total pieces.

Using a meat pounder or a bottle or something to pound the chicken down so that it is even through out the whole boob.

Season with seasoning salt, pepper and cayenne.

Whisk the egg into a bowl. Place the flour in one dish and the panko in another. Season the panko with a pinch of seasoning salt and black pepper.

First dip the seasoned chicken into the flour, shake off any excess. Then dip it into the egg, then into the panko. Make sure the panko is covering the entire boob.

Place on a wire rack over a cookie sheet. Repeat with the rets of the boobs.

I usually leave mine to sit out for about 10 minutes before frying.

Heat the oil to 350 degrees in a medium skillet.

To test the oil, drop a few flakes of the panko into the oil, if it sizzles right away then the oil is ready.

Depending on the size of your pan, you can place 2 of the boobs to fry at the same time. Once the first side is golden brown, flip and fry on the other side. It won’t take long because the boob was ponded out and its much thinner than normal.

Remove from the oil and set it on the wire rack to drain.

To poach the eggs, heat a sauce pan about 1/2 way up with water. Once the water comes to a really gentle bubble, tune the heat to low. Add in the vinegar. Taking the handle of a spoon, stir the water until it is going around in a circular motion. Crack the eggs into separate small bowls, and gently place them into the swirling water. The swirling motion will let the whites of the egg go around the yolk.

Poach to your liking. Gently remove and set it on a plate.

In a bowl add your arugula, cheese, chives and apple, pour some of the dressing over and toss until all the leaves are fully coated.

To serve, place the chicken Milanese on a plate, add the poached egg over it and some of the salad to the side. Enjoy as dinner or breakfast!




chicken milanese

chicken milanese 1








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