CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH
A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer, which adds sweetness and helps keep the meat moist. But if you are pressed for time, it's fine to skip this step.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
- Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
- Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
- Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
- Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
- To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1001 milligrams, Sugar 4 grams, TransFat 0 grams
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Qadar Moalim abukar
qabukar96@gmail.comOverall, this is a good recipe. With a few tweaks, it could be even better.
Peter Junior
peterjunior11@gmail.comThe relish was a bit too salty for my taste. I'll use less salt next time.
Derrick
derrick24@yahoo.comI had some trouble getting the chicken to brown properly. I think I needed to use a hotter pan.
Asithandile Dyonase
ad@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The chicken and relish are both packed with flavor.
ke mo
k-m@hotmail.comI used chicken thighs instead of breasts and it turned out great. The meat was even more tender and juicy.
Monique Francis
francis87@hotmail.frI'm not a fan of green olives, so I omitted the relish. The chicken was still very good.
M AYAZ (Goraya)
m.a@gmail.comDefinitely a keeper recipe!
Orellano Ziel
ziel_orellano48@gmail.comDelicious!
Noraiz Ch
cnoraiz94@yahoo.comI made this for a dinner party and it was a huge success! Everyone loved the chicken and the relish.
Ali Mughal333
m_a21@hotmail.co.ukThis is a great recipe for a quick and easy weeknight meal. The chicken cooks quickly and the relish can be made ahead of time.
Boss Easy
eboss39@gmail.comI followed the recipe exactly and the dish turned out perfectly. The chicken was cooked through but still moist, and the coating was crispy and golden brown.
MD.Zihadul Islam
islamm@yahoo.comWow, this dish was amazing! I'm not usually a fan of chicken breast, but the milanese treatment made it incredibly tender and flavorful. The relish was also a great complement.
Paul Anthony
paula47@hotmail.comChicken breast milanese was a hit! The crispy coating paired perfectly with the juicy chicken. The green olive-celery relish added a delightful briny tang.