Chicken Milanese, Roasted Broccoli
Wow, it has been so long. I have not been posting my recipes and I apologize! So what is different today? Well it has been on my mind that I need to get back in the habit of posting, and then a friend texted me for some recipes and I thought, "Why have I not been posting recipes? People need help in the kitchen!" So anyway, here I am. Last night for dinner we had Chicken Milanese, Roasted Broccoli, and Sweet Potato Fries. Yummy!
8. To serve, place a cutlet on a plate. Top generously with arugula and parmesan shavings. Squeeze a little salt and lemon juice over the greens. Serve with more lemon wedges. Enjoy!
And here's the recipe for the Roasted Broccoli. Sweet Potatoes is already on the blog.
Roasted Broccoli
(Stephanie Bieberich)
Chicken Milanese
(Ree Drummond)
Ingredients:
2 boneless, skinless chicken breasts
3 large eggs
1/4 cup half-and-half or whole milk (I used 2%)
1/2 cup flour
1 cup of seasoned breadcrumbs
4 tablespoons of butter
Arugula
1/2 cup of Parmesan shavings
1-2 lemons, cut into wedges
Directions:
1. Cut the chicken breasts in half so you are left with 4 thinner pieces.
2. Place each cutlet between two sheets of plastic wrap and pound them until they are very thin.
3. In a dish, whisk together the eggs and half-and-half. Place the flour and breadcrumbs in two separate dishes.
4. Salt and pepper both sides of the chicken pieces, then dredge them one at a time in the flour. Next, drunk them in the egg mixture and then coat both sides in breadcrumbs. Lay the breaded cutlets on a clean plate until you're ready to cook them.
5. Melt 2 tablespoons of the butter in a large skillet over medium-low heat. When it's melted and hot, add two of the breaded chicken cutlets.
6. Cook them on both sides until the breading is golden brown and the chicken is cooked through, 2 to 3 minutes per side. **Leave them undisturbed in the pan until you turn them over
2 boneless, skinless chicken breasts
3 large eggs
1/4 cup half-and-half or whole milk (I used 2%)
1/2 cup flour
1 cup of seasoned breadcrumbs
4 tablespoons of butter
Arugula
1/2 cup of Parmesan shavings
1-2 lemons, cut into wedges
Directions:
1. Cut the chicken breasts in half so you are left with 4 thinner pieces.
2. Place each cutlet between two sheets of plastic wrap and pound them until they are very thin.
3. In a dish, whisk together the eggs and half-and-half. Place the flour and breadcrumbs in two separate dishes.
4. Salt and pepper both sides of the chicken pieces, then dredge them one at a time in the flour. Next, drunk them in the egg mixture and then coat both sides in breadcrumbs. Lay the breaded cutlets on a clean plate until you're ready to cook them.
5. Melt 2 tablespoons of the butter in a large skillet over medium-low heat. When it's melted and hot, add two of the breaded chicken cutlets.
6. Cook them on both sides until the breading is golden brown and the chicken is cooked through, 2 to 3 minutes per side. **Leave them undisturbed in the pan until you turn them over
7. Remove the cutlets to a clean plate and add remaining butter to the skillet. Cook the remaining pieces of chicken.
And here's the recipe for the Roasted Broccoli. Sweet Potatoes is already on the blog.
Roasted Broccoli
(Stephanie Bieberich)
Ingredients:
Head of broccoli, cut up or frozen chopped broccoli
olive oil
salt
pepper
garlic powder
onion powder
Directions:
Put the broccoli in bowl or baggie. Pour olive oil over it. Stir. Sprinkle with salt, pepper, garlic powder, and onion powder. Cook at 400 or 425 for 20-25 minutes. Enjoy!
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