Cooking Kit - Chicken Milanese with Slow-Roasted Heirloom Tomatoes and Baby Arugula

Anneliese Schools Store

*One of the most simple, most satisfying dishes. Kids love it! You can also use chicken thighs and make “Mini-Milanese” for the kids.

Cooking Kit includes: Free Range Chicken Breasts, Heirloom Tomatoes & Organic Baby Arugula, Harvested on our Schools Farm 

Ingredients:
4 skinless, free-range, organic boneless check breasts, washed and dried
1 cup milk
2 cups plain bread crumbs (Japanese panko makes the crispiest crust) mixed with 1 tsp freshly ground pepper, 1 tsp coarse salt and ½ tsp dried oregano
½ cup extra virgin olive oil, divided

Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until they are very, very thin – you should be able to almost see through them – about 1/6 inch thick. Put the milk in a shallow bowl and then bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the bread crumbs, tapping off the excess. You should have a thin, even coating.

Heat ¼ cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of the chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining ¼ cup of olive oil and the remaining 2 pieces of chicken.

*Active & Total Preparation Time: 30 minutes

TOPPING: SLOW-ROASTED HEIRLOOM TOMATOES & BABY ARUGULA

Ingredients:
2 cups heirloom tomatoes
2 Tbsp extra virgin olive oil, divided
2 cups baby arugula
1 Tbsp high-quality balsamic vinegar

Preheat oven to 400 degrees. Place the tomatoes in a small baking pan and drizzle with 1 Tbsp of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they’re split and blistered and super sweet.
While the chicken is cooking, toss the arugula with the remaining Tbsp of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.
Place one piece of chicken on a plate and mound a handful of arugula over each piece, making sure to get plenty of tomatoes.

*Active & Total Preparation Time: 5 minutes

 

Courtesy of: my father's daughter

photo: Martha Stewart 


Collections: COOKING, COOKING KITS

Type: Cooking Kit