For the Chicken Milanese
  • 4 skinless, free-range, organic boneless chicken breasts, washed and dried
  • 1 cup milk
  • 2 cups plain bread crumbs (Japanese panko makes the crispiest crust) mixed with 1 teaspoon freshly ground pepper and 1 teaspoon coarse salt
  • 1/2 cup extra virgin olive oil
For the Slow-roasted Cherry tomatoes & Arugula
  • 2 cups cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cups wild arugula
  • 1 tablespoon high-quality balsamic vinegar


Serves: 4




For the Chicken Milanese:



Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until theyre very, very thin - you should be able to almost see through them- about 1/6-inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the breadcrumbs, tapping off the excess. You should have a thin, even coating.



Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.



Serve with Slow-roasted Cherry Tomatoes & Arugula



For the Slow-roasted Cherry tomatoes & Arugula:



Preheat oven to 400 F



Place tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until theyre split and blistered and super sweet.



While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.



Place one piece of chicken on each of four dinner plates and mound a handful of arugula on each piece, making sure everyone gets plenty of tomatoes.