Tri-Colore Chicken Milanese

Today I have some big news to share with everyone, I have purchased my own domain name! Now all you have to do is go to www.theonebehindtheapron.com and you will be directed to my blog. Thanks for all your continued support.

Chicken Milanese is one of my favorite dishes because it is so quick and easy to make and it is so light and refreshing. I often top my chicken with a tri-colore salad to get the strong flavors from the different lettuces, but a regular romaine salad will also work.

Recipe yields 4 servings

Ingredients
4 chicken breasts (I used 8 thinly sliced)
1 cup breadcrumbs (I used 1/2 cup regular and 1/2 cup Panko)
1 large egg
1 tbsp all-purpose flour
1 head radicchio
1 head endive
6 oz baby arugula
1 cup shaved slices of Parmesan
1 cup balsamic vinaigrette dressing

Preheat the oven to 375F degrees. Set up your breading station with breadcrumbs in one bowl, egg in another bowl and flour in a third bowl.

For each piece of chicken, coat first with flour, shaking off any excess. Next it goes into the egg. And finish it off with a thick coating of breadcrumbs.

Line the chicken up on a greased baking sheet and place in the oven. Cook for 8 minutes then flip the chicken and cook for an additional 3-4 minutes.

Cut thin slices of the Parmesan cheese. The best way to do this is to use a vegetable peeler for the thinnest results. Add the cheese to the bowl with the lettuce.

While the chicken is cooking, chop the radicchio and endive. Add to a large bowl with the arugula.

Right before serving, add the cheese and toss the salad with the balsamic vinaigrette dressing. (Try my recipe from this post Balsamic Dressing Recipe)

Plate the chicken cutlet and serve with a mound of salad on top of the chicken. Enjoy!