-->Martha Stewart rescued dinner again last night when I prepared a version of her recipe for Chicken Milanese with Arugula Salad.
The Chicken Milanese recipe is simple: Dredge chicken in flour, egg, and bread crumbs. Then bake on a rack in the oven for about 20 minutes (depends a bit on the thickness of your chicken and the performance of your oven.) That's it.
Since I was cooking dinner for two, I purchased 3/4 pound of boneless, skinless, organic chicken breast for this meal. After washing the chicken, cutting off any excess fat, and pounding it out into a uniform 1/2 -inch in thickness, this piece of chicken looked huge! In fact, we couldn't eat it all and enjoyed the leftovers for lunch today.
Additionally, there was a box of of Mrs. Cubbison's Cesar Salad Restaurant Style Croutons in the pantry and I substituted these for making the bread crumbs set forth in Martha's recipe. It saved a step in cooking time and used an item that was already on hand. I pounded a cup-and-a-half of these croutons into breading-sized crumbs - I wanted crunch. The seasoning from the croutons added a nice zing to the flavor of the chicken.
With potatoes and a salad, this is a delicious, easy meal that I will definitely make again.
Tips:
- Place the chicken between wax paper when pounding it out.
- Spray the rack with cooking spray to keep the chicken from sticking while baking.
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