Chicken MilaneseMeris Resources2017-10-26T10:39:37-04:00

Chicken Milanese

Presented by A Ca Mia

INGREDIENTS

• 6 medium redskin potatoes, cut in cubes
• 20 fresh green beans
• 1 T olive oil
• 1 clove garlic, minced
• 4 small (4 oz.) boneless, skinless chicken breasts, pounded thin
• 3/4 cup flour
• 2 eggs beaten with 2 T milk
• 2 cups panko mixed with 1 tsp. each finely chopped fresh oregano, tarragon, dill, rosemary, sage
• 2 oz. butter
• 1/2 T olive oil
• 4 fresh sage leaves (whole)
• 1/2 cup freshly grated Parmesan, or to taste

DIRECTIONS

Sauté potatoes and beans in a large pan in 3 tsp. olive oil over medium heat for several minutes. Add garlic to pan and reduce heat, cooking until potatoes are fully cooked. Meanwhile, bread the chicken, first dredging lightly in the flour and shaking off excess, dipping in egg wash, and coating in herb-seasoned panko. Heat butter and 1 tablespoon oil in a separate ovenproof skillet over medium heat. Saut? chicken on both sides until golden brown. Add whole sage leaves to pan. Place pan in a 350°F over for 4 minutes to finish. Divide vegetables between two dinner plates. Put two pieces of chicken on each, stacking the breasts. Drizzle about 1 tablespoon of the pan drippings over the top. Smother the chicken and vegetables in freshly ground Parmesan, about 1/4 cup each or as desired, and serve immediately.