Chicken Milanese with Arugula Salad

                Everyday Food, May 2008 :                   Chicken Milanese


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

Print Print Recipe

Chicken Milanese with Arugula Salad

Yield: 4 servings

Prep Time: 30 min

Cook Time: 25 min

Ingredients:

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

Directions:

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.

Tips:

*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

The results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

8 Responses to “Fish Tacos with Cabbage and Lime”

  1. 1

    Krista — June 2, 2010 @ 10:49 am

    They look so pretty, Lori, but I’d have to go with your additions too. :-)

  2. 2

    Emily — June 2, 2010 @ 11:37 am

    They do look really pretty – lovely presentation. I’d be tempted to add the avocado too!

  3. 3

    Paula - bell'alimento — June 2, 2010 @ 11:41 am

    Love fish tacos & would def use your rec’s! Sounds like something to add to this weeks menu : )

  4. 4

    Maria — June 2, 2010 @ 1:33 pm

    Perfect summer meal. I agree with your suggestions:)

  5. 5

    The Italian Dish — June 3, 2010 @ 7:56 am

    Actually, fish tacos are my favorite! These look great.

  6. 6

    Aggie — June 8, 2010 @ 6:53 am

    These do look pretty! This cover inspired me recently to make salmon tacos…I love fish tacos but that day only had salmon! I agree that adding a little guac would make this one extra delicious!!

  7. 7

    Jen @ My Kitchen Addiction — June 8, 2010 @ 4:00 pm

    Fish tacos are one of my all-time favorites. This looks like a fun recipe, but I agree that adding a little extra flavor sounds like the way to go!

  8. 8

    Katie, Healthnut Foodie — June 20, 2010 @ 10:33 pm

    Hi Lori! This website is genius! Part of the reason I started my own blog (and am now writing a cookbook) is because I would get so frustrated looking at picture of food topped with heirloom tomatoes and fresh alfalfa sprouts when neither ingredient was listed! (I also hate the phrase “cook chicken until opaque throughout”, but that’s a separate rant.)

    I am hoping to attend the IFBC in August. If so, I would love to meet you! I will definitely be trying some of your recipes (either here or on recipegirl.com) soon!

    Thanks for sharing!

    Katie (http://healthnutfoodie.blogspot.com)

Leave a Comment