Chicken Week: Chicken Milanese with Roasted Cherry Tomatoes - Sweet Potato Chronicles

Chicken Week: Chicken Milanese with Roasted Cherry Tomatoes

We're always ask­ing SPC read­ers what they want us to develop, recipe-wise. And we love hear­ing about what you're try­ing to get your kids to try and what your chal­lenges are. Of course there's always a range of feed­back but the same kinds of things also come up again and again. Fast din­ners and meals that picky eaters will try. I hear you on both counts.

This recipe deliv­ers on both counts. At least I think it does — I'll wait to hear back from you on whether I'm right! Now, I can hear you already say­ing, "My kid won't touch toma­toes, let alone arugula, you lunatic." But lis­ten, this chicken is a per­fect foil for what­ever your kids will eat — serve with some steamed broc­coli, make an easy avo­cado salsa, cut it into strips so it looks like plain old chicken fin­gers. Do what you've got to do. The chicken itself is crazy good — crispy, lemony good­ness. And if you do have kids that are will­ing to try some­thing new, these roasted cherry toma­toes are amaz­ing! It's such an easy lit­tle addi­tion — you could make a dou­ble batch on the week­ends and use it this way one night, in a pasta sauce the next. This din­ner is a nos­tal­gic one for me. You really can order it in almost any restau­rant in Milan and my fash­ion show hus­band (David Gra­ham!) and I used to have it after a long day of taxi-ing around Milan for the Prada, Marni, Dolce et Gab­bana shows. Who knew that fash­ion edi­tors and kids would love the same meals? Actu­ally, they have so much more in com­mon than a taste for chicken din­ners. But that's a post for another day…

chickenmilanesefinal

 

pho­tos by Maya Visnyei

Chicken Milanese

2 chicken breasts
1 cup panko
1/3 cup Parme­san cheese, finely grated
1 Tbsp lemon zest
2 eggs
salt and pep­per to taste — remem­ber Parm is quite salty already
1 or 2 Tbsp olive oil

Roasted Cherry Tomatoes

1 pint of cherry toma­toes
1 gar­lic clove sliced
1 glug of olive oil
1 small glug of bal­samic vine­gar
salt and pep­per to taste

 

Method

Pre­heat your oven to 400 degrees.

Place the toma­toes and gar­lic on a rimmed bak­ing sheet. Driz­zle with olive oil and vine­gar, add a lit­tle S & P. Give every­thing a quick toss then pop in a hot oven for about 15 or 20 min­utes until the toma­toes  are begin­ning to col­lapse. Remove from the oven and set aside.

roastedcherrytomatoes

With a sharp knife, slice the chicken breasts in half so you end up with four thin cut­lets. Place them on your work sur­face between two sheets of cling film. Take out your rolling pin or meat mal­let and pound away until the cut­lets are even thin­ner. You want them as thin as you can make them with­out cre­at­ing holes in the meat. I don't know, say 1/4 inch thick? This would be a fun task to give to a kid to do but then you would be robbed of the stress reliev­ing plea­sure of bash­ing away at some­thing. Or is that just me?

chickenmilaneseflatten

Okay, now set up your work sta­tion. You want a shal­low bowl for your whisked eggs. You want a plate for the panko, Parme­san cheese, lemon zest and salt and pep­per to get tossed together and then spread out evenly. And you'll need a clean plate to put your fin­ished cut­lets on. So, just dip each piece of chicken into the egg, then press them on each side in the panko/Parm mix­ture and place on the clean plate. And repeat and repeat and repeat. As you work, the panko/Parm mix­ture will get a bit moist so you'll want to toss it around a bit between each piece of  chicken.

chickenmilanesepress

 

Pour a lit­tle olive oil in a skil­let and bring it to medium heat. You don't want to over crowd the pan, so you may have to work in two batches. Place the chicken in the hot oil and cook on each side until they're golden brown and crispy. These cut­lets are too thin to use a meat ther­mome­ter so you may want to cut into one piece to be sure you've cooked all the way through. (I'm para­noid and always check!) They won't take long to cook as they're so thin — maybe 3 or 4 min­utes a side? Place your cooked chicken on ANOTHER clean plate — do not use the same one that had the raw chicken and cover with foil or a tea towel while you cook the next batch.

Serve with a hand­ful of fresh arugula and a heap­ing spoon­ful of the roasted cherry toma­toes. Or do that for the adults and slice the chicken into strips for the kids. Yes, yes, yes, we should all be eat­ing the same din­ner, but some­times you need to get through din­ner time with­out a fight, know what I mean? I knew you did.

  

2 Comments

  1. I made this for din­ner last night and we LOVED it! My hus­band gave it 9.5 stars out of 10!!! Fab­u­lous recipe, thanks for post­ing! The only changes I made were to leave out the lemon zest (we're not big lemon fans) and I found I only needed one egg. Thanks so much!

  2. Ceri Marsh says:

    Hi Jes­sica,
    I'm so glad it was a hit with your crew! And glad also to hear it was easy to tweak to your lik­ing.
    Thanks for read­ing!!
    Ceri

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Keep me up to date, sign me up for the newsletter!