Fresh Flavor Fast: Chicken Milanese

Tonight I went to hot yoga and weaved my way back to my house after sweating myself stupid for an hour, with vague ideas of some slapdash dinner that I'd have to run to the store to get. Then it would seem like it should come together in twenty minutes and about an hour later my sad husband would be steeping in a pool of low blood sugar self pity.

Instead(!) what did I do? I opened a copy of Fresh Flavor Fast - the second cookbook from Everyday Food. I absolutely love these recipes. They are simple, fresh, minimal ingredients, maximum flavor type recipes. I also find that if you stick to the recommended side dishes and portion sizes, they are pretty healthful.

Tonight, I looked up a recipe for Chicken Milanese to make a grocery list. But as I ran through the list - has this every happened to you? I hope it has - I realize I had every. single. thing. on. it. 


Amazing! A gift from the universe, it was.

The recipe was pretty simple. You toast the breadcrumbs while you pound out the chicken. Then you do a classic flour, egg, breadcrumb coating and bake them in the oven for about 20 minutes. Easy peasy! In the meantime, you make a delicious lemon and olive oil dressing and toss that with arugula and thinly sliced red onion. And, if you're me, rice. Toldja about the portions thing. It was brown rice though, so keep your judgement to yourself please!

Anywho, you just dump the salad right on top of the crispy, beautiful chicken. And if you use whole wheat flour you can be the smuggest Sally in the neighborhood, because you got your whole grains. And everyone know, whole grains make you special.

Courtesy of Martha Stewart's fabulous website.

Chicken Milanese with Arugula Salad

Serves 4

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

Coarse 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

Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and 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.

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.

Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

In a bowl, whisk together remaining 2 tablespoons 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.