Recipe by Chef Zeke Wray

Chicken Milanese with Citrus Vinaigrette

Print
Meat Meat
Medium Medium
4 Servings
Allergens
20 Minutes
Diets

No Diets specified

Ingredients

Chicken Milanese

  • 2 pounds (1 kilogram) butterflied chicken breast

  • 2 eggs

  • water

  • 2 cups Gefen Bread Crumbs

  • 1 cup flour

  • 1 and 1/2 tablespoons chopped parsley

  • salt, to taste

  • pepper to taste

  • oil, for frying

Citrus Vinaigrette

  • 1 shallot, diced

  • 4 tablespoons cider vinegar

  • 2 tablespoons grape seed oil

  • 1/2 cup orange juice

  • 1/4 cup Heaven & Earth Lemon Juice

Garnish

  • spinach, for garnish

  • mixed greens, for garnish

  • baby tomatoes, for garnish

Directions

Make the Chicken

1.

Whisk eggs with water in a bowl. Place flour in another bowl and mix the bread crumbs, parsley, salt, and pepper in a third bowl. Dredge the chicken breast in flour, then dip into egg, and finally in the bread crumb mixture. Heat oil in a frying pan and panfry the chicken breast until golden brown.

2.

Mix all vinaigrette ingredients together.

3.

To serve, place spinach on plates to offset the chicken. Add the chicken. Toss mixed greens with baby tomatoes and half the citrus vinaigrette and place on top of chicken. Drizzle remaining citrus vinaigrette on the chicken and around the plate.

Chicken Milanese with Citrus Vinaigrette

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments