Coastal Mains
Chicken Milanese with Zucchini, Arugula and Fennel Salad
The Strategy:
Pounding the chicken breasts thin and coating them in seasoned homemade breadcrumbs ensures they fry to an exceptionally crispy, golden-brown crust while remaining tender. Dressing shaved zucchini, peppery arugula, and crisp fennel bulb in a light lemon vinaigrette offers a bright, refreshing contrast to the warm chicken. It is a stunning, multi-textured dish that makes for an effortless yet premium dinner centerpiece.
Ingredients
- 1 small shallot, peeled and diced, about 1 tablespoon
- Juice of ½ medium lemon, about 1 tablespoon
- 1 teaspoon Dijon-style mustard
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground pepper
- 3 cups baby arugula leaves
- 1 medium zucchini, shaved into long ribbons, about 2 cups
- 1 fennel bulb, tops trimmed, cored and very thinly sliced (using a mandoline slicer), about 1 cup
- 2 large (6 to 8-ounce) boneless, skinless chicken breast halves
- 3 large eggs
- 6 (1-inch thick slices whole grain bread), toasted, crust removed, processed into coarse crumbs, about 3 cups
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 cup unbleached all-purpose flour
- Vegetable oil for frying
- 2 ounces Parmesan cheese, shaved
Instructions
- Whisk together the shallot, lemon juice, and mustard in a large bowl. Slowly whisk in the olive oil until the vinaigrette is pale and slightly thickened.
- Season some of the salt and pepper.
- Toss in the arugula, zucchini ribbons and fennel to just lightly coat the veggies with the vinaigrette.
- Set the bowl on your counter top while you prepare the chicken.
- Place one chicken breast half on your work surface. Butterfly the breast by holding knife parallel to board and cutting through breast along the long side, stopping about ½ inch before you get all the way through.
- Open the breast up like a book, with the connected side acting as the spine.
- Place the now butterflied breast between 2 pieces of plastic wrap. Use a meat mallet to pound as thin as possible without tearing, about ¼-inch thick and about 8-inches in diameter. Repeat with remaining chicken breast.
- Create a dredging station by first cracking and placing eggs into a shallow bowl (or pie pan) and stirring with a fork. Next place the breadcrumbs in a separate shallow bowl (or pie pan).
- Stir in the basil and thyme. Finally, place the flour into a third shallow bowl (or pie pan).
- Season each chicken breast half with salt and pepper. Working with one at a time, dredge first in flour, shaking off excess. Next dip into the eggs, letting the excess drip back into bowl. Finally coat the chicken in breadcrumbs, pressing to make sure that the crumbs adhere, and the chicken is well coated.
- Place breaded chicken onto a baking sheet.
- Pour vegetable oil one-third up the side of a large skillet over medium-high heat until very hot. The oil will look like it’s rippling (about 350°to 400° if you are checking with a candy thermometer). Lower one chicken breast half into the oil.
- Carefully lift the pan from the flame and shake gently to make sure the chicken does not stick to the bottom. (This is a minimal gesture . . . not a show of strength!) Cook until golden on one side, about 1 to 2 minutes.
- Use tongs or a large spatula to carefully flip the chicken and cook on the second side, gently shaking the pan again, about 1 to 2 minutes more.
- Transfer the chicken to a platter. Repeat with the second chicken breast.
- Serve the chicken breasts on a large platter.
- Mound the salad on top and shave parmesan cheese over all.
Cook’s Tip
Paper-thin veggies are perfect in this fresh salad. A mandoline slicer is the perfect tool to use to very thinly slice veggies. You can find a simple hand-held tool or a more intricate machine with various slicing blades. Whichever you use, be careful to use a towel or glove when slicing and leave a section of the veggie unsliced to prevent your fingers from getting too close to the blade.
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The Heart of the Table
The beautiful layering of crispy, golden chicken breasts beneath a mound of fresh, shaved green salad makes this dish an eye-catching centerpiece. The aromas of warm herbs, shallot, and fresh lemon fill the room, inviting everyone to gather close. It brings a relaxed, rustic elegance to the table, making guests feel welcomed to a bountiful Italian bistro meal.
- a flexible stainless steel slotted turner with a walnut handle
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a heavy meat mallet in brushed stainless steel
Neighborly Grace
- THE PRESENTATION: Present the crispy chicken breasts on a large ceramic platter, topped with a generous pile of the shaved salad and finished with shaved Parmesan ribbons.
- THE POUR: A crisp, high-acid Pinot Grigio or a light-bodied French Rosé to cut through the rich, crispy chicken.
- THE VIBE: Sunlit Dining Alcove: The bright afternoon sun and soft laughter create a relaxed, cheerful mood for a fresh and easy meal.
