This is another one of those mini-magazines that you see as you’re approaching the conveyor belt at the market. Everyday Food is Martha Stewart’s “great food fast” magazine, which appeals more to the everyday cook, rather than one focused on gourmet recipes for entertaining. I’ve used recipes from this magazine quite often, and I’d have to say that Martha is doing a great job with reaching this target audience. The recipes usually have a small list of common ingredients, and they include easy instructions for whipping up quick dishes.
I’ve saved all of these magazines from my subscriptions over the years. For a recent family dinner, I pulled out an older issue. The cover of May 2008 featured super simple ways to cook up “chicken,” inspired by a world of cuisines. The cover featured Italian Chicken Milanese. The short text accompanying the highlighted recipe pointed out that Italian food doesn’t need to have red sauce and a blanket of mozzarella… it can be healthy too. I viewed that as good news. Far too many times, the recipes with a blanket of mozzarella are those that appeal most to my family, so a healthier choice was welcome. This recipe utilized breaded chicken cutlets (baked, not fried), then topped with a fresh salad and a lemon vinaigrette.
See my notes below to see what I thought of this recipe…
Chicken Milanese with Arugula Salad
Yield: 4 servings
Prep Time: 30 min
Cook Time: 25 min
1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
course salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss breadcrumbs and 1/4 cup oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
2. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
4. In a bowl, whisk together remaining 2 Tbsp. oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
*Don't skip toasting the breadcrumbs. The toasted flavor is one that you'll want on your chicken.
*Pounding the chicken breasts is absolutely an essential step in this recipe. If the chicken is an even thickness, it will cook evenly and stay moist.
*Arugula isn't always easy to find. At my market, they only sell it in tubs of already washed greens. Whole Foods, Trader Joe's and Farmer's Markets (or well stocked produce sections) will carry arugula. I love arugula and it was great with the chicken, but you could certainly substitute some baby greens if you prefer them.
*If you don't want the greens at all, just make the chicken- it's great on its own and would make easy, healthier chicken tenders for your little ones too.
Source: Everyday Food, May 2008
I wish the photograph conveyed how incredibly moist this chicken turned out. And one might think that the simple vinaigrette drizzled on top sounds a bit boring, but it was just perfect with the greens and the chicken.
Did this recipe deserve the cover spotlight?
Definitely ‘YES!’ The chicken was tender and moist, and it was terrific with the greens and lemon. It was a good example of the magazine’s monthly feature- making ethnic varieties of chicken that are fast and easy.