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.


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19 Responses to “Basic Pancakes”

  1. 1

    Emily @ The Southern Belle Blogs — April 20, 2010 @ 10:17 am

    I’ve never made homemade pancakes before, but it is definitely on the top of my list. This recipe looks like a good one to start with and I love that there are even instructions for freezing! My mornings are already so rushed that it would be nice to have something tasty for breakfast.

    Thanks for covering this one!

  2. 2

    VeggieGirl — April 20, 2010 @ 10:22 am

    Can’t beat homemade! Especially with pancakes :)

  3. 3

    Teresa — April 20, 2010 @ 10:24 am

    Lori, excellent reproduction. I love how you’re capturing the essence of each cover you re-create.

  4. 4

    Maria — April 20, 2010 @ 10:28 am

    They look like perfect pancakes to me!

  5. 5

    Judy — April 20, 2010 @ 10:29 am

    Love it Lori! We freeze ours or just refrigerate for a couple of days. The girls heat them up themselves in the toaster. Seems to work fine as well!

  6. 6

    Margaret — April 20, 2010 @ 1:00 pm

    This is sooo similar to the Betty Crocker recipe I have used for years. Only difference = mine uses 1Tbl sugar and 1/4 tsp salt. Guess there aren’t too many ways to put this batter 2gether. Thanks for the tips about freezing, etc.

  7. 7

    Heavenly Housewife — April 20, 2010 @ 1:40 pm

    These look stunning. I live in the UK but I sometimes see this magazine at the bookstore. I’m going to be on the lookout for this tomorrow when I’m at the mall.
    Loved your review.
    *kisses* HH

  8. 8

    Jessy — April 20, 2010 @ 1:45 pm

    Thanks for the tips about freezing pancakes. I’ve never tried doing that before, but it would be nice to have pancakes in the middle of the week, rather than on the weekends only!

  9. 9

    kirbie — April 20, 2010 @ 2:51 pm

    I love the instructions on freezing and storing mix. I never thought to freeze my pancakes!

  10. 10

    Aggie — April 20, 2010 @ 4:01 pm

    I love making pancakes from scratch (a couple of years ago not sure I even knew how!)…I always double or triple the recipe and freeze for the kids’ breakfast. They are always asking for pancakes, so much cheaper this way!

  11. 11

    ThatsSoYummy — April 21, 2010 @ 7:50 am

    Who can really say no to pancakes, they are my favorite!

    Yummy!

    -Natasha

  12. 12

    Paula - bell'alimento — April 21, 2010 @ 7:52 am

    We love pancakes in our house. These look beautiful. Nice & fluffy & light! Hubs usually makes them every Saturday, he’s our official pancake maker ; )

  13. 13

    Jamie — April 21, 2010 @ 9:22 am

    My family loves buttermilk pancakes, and as a mom of two little girls I always make extra to freeze.
    I love what you are doing. I almost always think of you when I am at the check out lane, trying to guess what cover you will feature next.

    • Lori Lange replied: — April 21st, 2010 @ 9:29 am

      Thanks Jamie! It’s definitely fun to get magazines in the mail. Helps me decide what to make for dinner if the covers look good!

  14. 14

    Jen @ My Kitchen Addiction — April 22, 2010 @ 1:21 pm

    Looks great… I love pancakes, and I’m always happy to have new recipes to try. Love that this one includes so many tips and variations.

  15. 15

    Veronica — April 26, 2010 @ 1:13 am

    Wow, what a great coincidece! I just happen to make these exact pancake recipe this morning for my kids. I used the buttermilk variation and they turned out fluffy and delicious. I didn’t have any left overs to freeze. Next time I will make a double batch and freeze the rest. :)

  16. 16

    Caroline — April 30, 2010 @ 10:44 am

    Thanks for blogging about this recipe!! I have been using Alton Brown’s pancake mix recipe, but I LOVED this recipe this morning. The pancakes were much more fluffy, and the recipe was much less work than Alton Brown’s. This is my new pancake mix! Thanks!

    I love your photos!

  17. 17

    Sonia — May 4, 2010 @ 4:41 am

    OMG! these pancakes looks so fluffy and beautiful! I love pancakes and just had in today morning breakfast. I’ll try yours next time. The notes and tips are awesome. Thanks for sharing them. :)

  18. 18

    Renee @ Awesome on $20 — May 15, 2013 @ 9:47 pm

    I’m always looking for the perfect pancakes. Nobody makes pancakes like my dad, but he’s half an ocean away. I’ll be giving this recipe a shot.

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