Chicken Milanesa

Ingredients

• 3 fl. oz. Liquid Egg
• 1 Shallot
• 4 oz Grape Tomatoes
• 1 Lemon
• 2 oz Flour
• 1 cup Panko Breadcrumbs
• 2 Boneless Skinless Chicken Breasts
• ½ oz Sliced Almonds
• 6 fl. oz. Canola Oil
• 4 oz Baby Spinach
• 1 ½ oz Mayonnaise
• Olive Oil
• Salt Pepper
• coating in egg. This keeps you
• from breading your fingers.
• Watch almonds carefully while
• toasting, and stir frequently.
• Sliced almonds can burn quickly

Instructions

1. 1

   Cook Within: When you bread chicken, use one hand for dredging in dry ingredients and the other for coating in egg. This keeps you from breading your fingers. Watch almonds carefully while toasting, and stir frequently.

2. 2

   Sliced almonds can burn quickly: over medium heat, so lower it for We teach you how to test oil temperature with a pinch of panko, but you can also dip the end of a wooden spoon in oil–if it’s hot enough to fry, bubbles will form around the handle. Milanesa is a cooking technique where meat is pounded thin, breaded, and shallow fried. It originated in Italy, but every culture has their own version.

3. 3

   Prepare the Ingredients: Peel and slice shallot into very thin rounds. Halve grape tomatoes. Zest and halve lemon. Cut one half into two wedges and juice other half. Add flour, 1 tsp. and add a pinch of salt and pepper. Add panko to

4. 4

   Fry the Chicken: Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn’t brown, increase heat. Add one chicken breast and cook until golden, 3 minutes. Flip and cook 3 minutes. Flip again and cook 1 minute. Remove to prepared until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 2-5 minutes. While chicken bakes, make salad. Butterfly Chicken and Toast Almonds Lay chicken on cutting board. Holding knife parallel to board, make a lengthwise cut through center, using your free hand to steady chicken. Stop short of opposite edge so it remains in one piece and open as you would a book. Repeat with second breast. Cover with plastic wrap and pound to an even ⅛” thickness.

5. 5

   Season both sides with ½ tsp. salt and a pinch of: heat. Add almonds and toast until lightly browned, 3-4 minutes. Remove to a plate. Reserve pan; no need to wipe clean.

6. 6

   Make Salad and Lemon Aioli: Rinse out a bowl used for breading chicken. (Make sure to discard contaminated panko, flour, and egg.) To clean bowl, add 1 ½ Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste and whisk together. Add shallots, tomato, spinach, almonds, and toss together. Combine mayonnaise, lemon

7. 7

   Coat the Chicken Breasts: Return pan to medium-high heat. Add canola oil and heat to 350 degrees. Set up a breading station: flour first, liquid egg second, and panko third. Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in egg, allowing excess to drip off. Lastly, coat chicken completely in panko. Set chicken on a plate.

8. 8

   Plate the Dish: Place salad on a plate. Place each chicken milanesa on top of salad. Serve with a lemon wedge and lemon aioli on the side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Ƀ In this recipe, chicken is fried in canola oil, which makes it crispy, delicious... and dangerous. Be very careful around hot oil. If any splatters on your skin, run under cold water immediately. the recipe before you start–we promise it will be time Ƀ Separation is natural when shipping liquid eggs. Shake well