Chicken Milanese and Caesar Salad

Chicken Milanese

• 2-3 large chicken breasts
• ⅓ cup flour
• 1 tsp dried oregano
• pepper (to taste)
• 1 ½ cup panko
• 2 eggs
• 2 tbsp milk

Caesar Salad

• 1 egg yolk
• 3 anchovies
• ½ garlic clove
• ¼ cup parmigiano reggiano (freshly grated,+ more for shaving)
• ½ lemon (+ more for serving)
• ¼ tsp Worcestershire
• 1-2 squirts of tabasco
• ⅓ cup olive oil
• 1 tsp dijon mustard
• Peg's Seasoning Salt (or salt and pepper, to taste)
• 4-6 cups chopped romaine hearts

Brining the Chicken (in the morning)

1. 1

   Brining the chicken is optional and it does require you to start the prepping in the morning but if you have time it is totally worth it. It really makes the chicken super moist! You boil 2 cups of water with 2 tbsp kosher salt until dissolved. Let it cool. Add the chicken to the cooled salt water in an airtight container in the fridge for 4-12 hours. When ready to start the recipe, rinse and pat dry.

Chicken Milanese

1. 2

   Slice your chicken in half horizontally. Cover with plastic wrap or parchment paper and pound with a meat mallet until at your desired level of thickness. Now you're going to make your dredging stations in small baking sheets or plates:

2. 3

   Station 1: Mix the flour with salt, pepper and oregano.

3. 4

   Station 2: Whisk the 2 eggs with milk and then using a strainer.

4. 5

   Station 3: Panko.

5. 6

   Dredge your chicken well on both sides with the flour, then the egg mixture and lastly the panko. Let it sit for 15-25 minutes on a wire rack with a baking sheet underneath.

Caesar Salad

1. 7

   While waiting, chop the anchovies and garlic together, forming a paste with the back of your knife.

2. 8

   Add the egg yolk, dijon, garlic and anchovy paste to a bowl. Mix well. Add in the parm, worcestshire, tabasco and some lemon, not the whole lemon, taste and adjust. Mix well. Slowly add the olive oil and emulsify until smooth. Adjust salt and pepper to taste.

Back to the Chicken Milanese

1. 9

   Preheat a pan on medium high for 2-3 minutes. Add plenty of olive oil and lower to medium high.

2. 10

   Fry the chicken breasts in batches on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan and let rest on a paper towel while frying the rest.

3. 11

   Mix the salad with the dressing. Top with the salad with shaved parm and black pepper.

4. 12

   Add your Chicken Milanese to a plate and top with your Caesar Salad and that is it!