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“Chicken Milanese with Cucumber & Arugula Salad “

January 17, 2022

A New Recipe From Martha Stewart & Marley Spoon

12 Oz 12 oz boneless skinless chicken breasts
1Cucumber
1/4 OzFresh Dill
1Lemon
2 OzPanko
2 Oz Mayonaise
1 PktDijon Mustard
3 OzArugula
Kosher Salt, Olive Oil, Sugar
Ground Pepper
1Large Egg
1/4 CupAll-Purpose Flour

Hi, Angels Working on Earth Family!

Here’s another Haute dish from Martha Stewart! It’s “Chicken Milanese with Cucumber Arugula Salad! I would describe this dish as crisp and light. The chicken fried in olive oil is packed with tenderness and has a wonderfully crisp exterior. If you are watching calories, then this dish is for you! It is a good choice as it is rich in good protein and quality fats!

The arugula is an excellent source of plant protein, creamy and peppery! As a whole, the dish features quality whole foods, good carbohydrates, and is seasoned with spices and herbs for a flavorsome dish.

Prepare Chicken

Chicken Cutlets

Pat chicken dry, then place each breast between two pieces of plastic wrap. Use a meat mallet or heavy skillet, pound to 1/4 thickness. Season chicken with salt and pepper.

Prep Ingredients

Ingredients

Trim cucumber and slice cucumbers. Finely chop dill fronds and stems together. Squees 1 tablespoon of juiceHeat 2 tsp. Olive oil in half of the lemon into a large bowl. Then, cut the remaining lemons into quarters.

Bread Chicken

Beat 1 large egg in a bowl with 1 tablespoon of water, season with a pinch of salt and pepper. I a 2nd bowl. whisk 1/4 cup of flour. season with salt and pepper.
Place panko in 3rd bowl. Dredge chicken breasts in flour. Dip into egg and dip chicken into panko, pressing to help the panko adhere. Transfer to a baking sheet.
Plate and tent the chicken on a plate to keep it warm.

Fry Chicken

Heat 1/4-inch oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown.
Fry 2-3 minutes. Flip and cook 1-2 minutes more, or until chicken is cooked through.
Transfer chicken to a paper towel-lined plate. Season with salt and pepper.

Make Dressing

In a bowl with lemon juice, stir in 1/2 teaspoon sugar. Whisk in 1 tablespoon oil in a slow, steady stream. Season to taste with salt and pepper. Stir in 1/1/2 teaspoon of the chopped dill. In a bowl, whisk to combine all of the mayonnaise and Dijon mustard and 2 teaspoons water. Season Dijon to taste with salt and pepper.

Finish Salad &Serve

Salad

Add arugula and cucumbers to lemon dill dressing, tossing to combine, season to taste with salt and pepper
Garnish chicken with remaining dill and lemon wedges for squeezing over the top.
Pass creamy Dijon at a table for dipping.
Enjoy!