“Chicken Milanese with Cucumber & Arugula Salad “
A New Recipe From Martha Stewart & Marley Spoon
|12 Oz||12 oz boneless skinless chicken breasts|
|1/4 Oz||Fresh Dill|
|1 Pkt||Dijon Mustard|
|Kosher Salt, Olive Oil, Sugar|
|1/4 Cup||All-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! The dish features quality whole foods and good carbohydrates and is seasoned with spices and herbs for a flavorsome dish.
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.
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.
Beat 1 large egg in a bowl with 1 tablespoon of water and season with a pinch of salt and pepper. In the 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.
Heat 1/4-inch oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown.
Fry for 2-3 minutes. Flip and cook for 1-2 minutes more or until chicken is cooked through.
Transfer the chicken to a paper towel-lined plate. Season with salt and pepper.
In a bowl with lemon juice, stir in 1/2 teaspoon of 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
Add arugula and cucumbers to lemon dill dressing, tossing to combine, and seasoning 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.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe! Love!
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