Best 3 Michael Symons Chicken Cutlet Milanese With Arugula Salad Recipes
Tantalize your taste buds with a culinary journey to Italy as we present Michael Symon's delectable Chicken Cutlet Milanese with Arugula Salad. This classic dish, originating from the vibrant city of Milan, is a symphony of flavors that will transport you to the heart of Italy's culinary heritage. Savor the juicy and succulent chicken cutlets, meticulously pounded thin and coated in golden breadcrumbs, creating a crispy exterior that yields to a tender and flavorful interior. Accompanied by a refreshing arugula salad, dressed with a tangy lemon vinaigrette, this dish offers a perfect balance of textures and flavors. Indulge in the simplicity and elegance of this timeless recipe, sure to become a favorite in your kitchen.
But that's not all! This article is a treasure trove of culinary delights, featuring a diverse collection of recipes that will satisfy every palate. Embark on a culinary adventure with Michael Symon's Grilled Pizza with Arugula and Prosciutto, a delightful combination of smoky grilled pizza crust, topped with fresh arugula, salty prosciutto, and tangy tomatoes. Craving a taste of the sea? Dive into the Pan-Seared Scallops with Lemon Butter Sauce, where plump scallops are perfectly seared and enveloped in a luscious lemon butter sauce, creating a harmonious blend of flavors.
Transport yourself to the vibrant streets of Mexico with the Chicken Tacos with Avocado Salsa, tantalizing your taste buds with tender chicken tacos, complemented by a creamy avocado salsa. And for those with a sweet tooth, indulge in the delectable Chocolate Budino with Raspberries, a rich and indulgent chocolate pudding, topped with fresh raspberries, offering a perfect ending to your culinary exploration.
Whether you're a seasoned chef or just starting your culinary journey, this article has something for everyone. Immerse yourself in the world of flavors and techniques as you explore these diverse recipes, handpicked by Michael Symon himself. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy!
LIZZIE'S CHICKEN CUTLETS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
- To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
- Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it's 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
CHICKEN MILANESE WITH ARUGULA SALAD
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
- One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
- Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
- In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
Nutrition Facts : Calories 590 g, Fat 27 g, Fiber 2 g, Protein 49 g
Tips:
- To achieve the best results, use high-quality, free-range chicken breasts. Organic chicken is also a great option.
- Make sure to pound the chicken breasts to an even thickness before cooking. This will help them cook evenly.
- Use a light touch when breading the chicken. Too much breading will make the chicken tough and dry.
- Heat the oil in a large skillet over medium-high heat before adding the chicken. This will help the chicken sear and develop a crispy crust.
- Do not overcrowd the skillet when cooking the chicken. If you do, the chicken will not cook evenly.
- Cook the chicken for 3-4 minutes per side, or until it is cooked through. Do not overcook the chicken, or it will become tough and dry.
- Serve the chicken immediately with the arugula salad and lemon wedges.
Conclusion:
Michael Symon's Chicken Cutlet Milanese with Arugula Salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and juicy, while the arugula salad is light and refreshing. This dish is sure to please everyone at your table.
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