Cooking Kit - Chicken Milanese with Slow-Roasted Cherry Tomatoes and Arugula
*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: Choice of Free Range Chicken Breasts or Thighs (2 lbs) / Organic Cherry Tomatoes / Organic Arugula, harvested from our schools farm / Bionaturae Balsamic Vinegar
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 CHERRY TOMATOES & ARUGULA
2 cups cherry tomatoes
2 Tbsp extra virgin olive oil, divided
2 cups 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