Sour Cream & Onion Chicken Milanese
Instead of the classic chicken Milanese that uses flour and egg to prep the chicken, we used this recipe from New York Times cooking for the chicken part of the dish. The result was a super juicy and dare I say “moist” and flavorful chicken. We topped it off with a classic arugula salad and dinner was served!
INGREDIENTS
For the Chicken Cutlets:
(6) Boneless, skinless chicken breasts
Salt and Pepper
(1/2 Cup) Sour Cream
(1/4 Cup) Scallions, sliced
(2 T) Onion powder
(2 Cups) Panko Bread Crumbs
Oil for frying (like Sunflower or Canola)
For the Salad:
(8oz.) Arugula
(2 T) Lemon Juice
(2 T) good Olive Oil (we like using this Herbes de Provence from Seasons)
(1/2) Red Onion, thinly sliced
DIRECTIONS
Pound chicken breasts to make them as thin as possible
In a bowl, mix together sour cream, scallion, 1T onion powder
On a plate, mix together Panko bread crumbs and remaining 1T onion powder, add salt/pepper
With a spoon, cover chicken on both sides with sour cream mix then cover each chicken breast with Panko mixture. Place all the prepped chicken on a plate and have another plate with paper towels laid on it next to your stove - everything is now prepped for frying.
Make your salad dressing: Whisk together lemon juice, olive oil, salt and pepper -set aside.
Thinly slice the onion - we have this awesome safe mandoline tool to do our julienne cutting. In a large bowl, toss sliced onions with arugula. You will dress it right before serving.
Heat a large skillet on medium-high with enough oil (canola or Sunflower) to cover the pan about 1/8 inch. Test with a panko piece - if it sizzles, it’s ready for frying.
In batches, fry the chicken (about 3 min per side) until golden brown. When cooked, move to the paper toweled plate and repeat until all chicken is cooked.
Toss arugula salad with dressing.
Plate chicken and top off with salad.
Serves: 4
