Best 5 Chicken Milanese With Salsa Rosa Recipes

BREAST OF CHICKEN SANTA ROSA

Steps:

• Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken.
• In a food processor, combine boiled dasheen and smoked herring until well mixed. Spread mixture over chicken breast. Arrange red onions and plantain slices over top. Roll up chicken breast into a pinwheel shape and secure with toothpicks. Coat with beaten egg and roll in shredded coconut.
• Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
• Fry chicken until golden brown and cooked through. Remove toothpicks before using. Cut into slices when cool and serve with Tomato-Starfruit sauce.
• Heat oil in a medium skillet over medium heat. Add all ingredients, except rum and bitters, and saute for approximately 5 minutes. Remove from heat and add rum and bitters. Cook until reduced and thickened. Serve with Breast of Chicken Santa Rosa.

CHICKEN MILANESE

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CHICKEN MILANESE

Steps:

• Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
• Heat a large skillet over medium-high heat to 360 degrees F.
• Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
• Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
• Serve with a lemon wedge on top of each piece of chicken.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.