Quick Weeknight Meal - Chicken Milanese

It’s back to school for a lot of us which means it’s back to the grind of finding meals that appeal to the entire family that we can cook before practice of some sort. This recipe is one of my favorite quickies that you can break apart or mix together for each person.

I like to serve this with pearl couscous on the side. If you haven’t used pearl couscous you need to make the switch! The delicious larger pearls have more flavor and, if you have small kids, it’s less mess to clean up under the dinner table. Follow the directions on your pearl couscous but make sure you cook it in chicken broth to add extra flavor. Helpful hint: if you have a Costco membership pick up a jar of Better than Bouillon. It has great flavor and has lower sodium that bouillon cubes and real ingredients. You can find it in most stores, but Costco is significantly cheaper.

If you’re short on cooking time in the evening, I usually prep and bread the chicken earlier in the day. Just keep it layered on a plate with parchment or wax paper until you’re ready to go. The dressing is also an easy one to prep ahead and keep in the fridge, just make sure you do the soaking of the shallots first – don’t skip that step.

To maximize flavor, I highly recommend squeezing lemon on your chicken breast after it’s been served and serve it on top of the salad and couscous. The flavor from the dressing combined with the chicken is a great combo. For your picky eaters, serve the couscous separately, slice the chicken into chicken fingers and serve with a sauce of your choice and veggie on the side.

You may find you want to salt and pepper the salad after it’s done. Enjoy!

Ingredients

It’s back to school for a lot of us which means it’s back to the grind of finding meals that appeal to the entire family that we can cook before practice of some sort. This recipe is one of my favorite quickies that you can break apart or mix together for each person.

I like to serve this with pearl couscous on the side. If you haven’t used pearl couscous you need to make the switch! The delicious larger pearls have more flavor and, if you have small kids, it’s less mess to clean up under the dinner table. Follow the directions on your pearl couscous but make sure you cook it in chicken broth to add extra flavor. Helpful hint: if you have a Costco membership pick up a jar of Better than Bouillon. It has great flavor and has lower sodium that bouillon cubes and real ingredients. You can find it in most stores, but Costco is significantly cheaper.

If you’re short on cooking time in the evening, I usually prep and bread the chicken earlier in the day. Just keep it layered on a plate with parchment or wax paper until you’re ready to go. The dressing is also an easy one to prep ahead and keep in the fridge, just make sure you do the soaking of the shallots first – don’t skip that step.

To maximize flavor, I highly recommend squeezing lemon on your chicken breast after it’s been served and serve it on top of the salad and couscous. The flavor from the dressing combined with the chicken is a great combo. For your picky eaters, serve the couscous separately, slice the chicken into chicken fingers and serve with a sauce of your choice and veggie on the side.

You may find you want to salt and pepper the salad after it’s done. Enjoy!

Ingredients

1 T fresh lemon juice

1 T white wine vinegar

1 T minced shallots

¾ tsp salt

Dash of sugar

3-4 skinless, boneless chicken breasts

½ c panko breadcrumbs

¼ c grated parmiginao-reggiano

¼ c all purpose flour

2 eggs, lightly beaten

½ tsp fresh ground pepper

4-5 T olive oil

Spring greens

Lemon wedges

Step 1

Combine juice, vinegar, shallots, 3/4 teaspoon salt, and sugar; let stand 15 minutes.

Step 2

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Step 3

Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture.

Step 4

Heat a glug of oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-5 minutes. Turn chicken over; cook 2-5 minutes or until browned and done.

Step 5

Add 3 tablespoons oil and 1/4 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Serve with lemon wedges.

 

Step 1

Combine juice, vinegar, shallots, 3/4 teaspoon salt, and sugar; let stand 15 minutes.

Step 2

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Step 3

Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture.

Step 4

Heat a glug of oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-5 minutes. Turn chicken over; cook 2-5 minutes or until browned and done.

Step 5

Add 3 tablespoons oil and 1/4 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Serve with lemon wedges.

Adapted from Laraine Perri’s recipe in the May 2010 issue of Cooking Light . Photo credit: simplyrecipes.com

Elizabeth Kamp