Food My Muse

Brining the Chicken
11 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
0 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.
1 Whisk the 2 eggs with milk and then using a strainer, add to a rimmed plate.
2 On another plate, mix the flour with salt, pepper and oregano.
13 On a third plate add your panko.
3 Coat the chicken well on both sides with the flour, dredge with the egg and coat with the panko. Let it sit for 15-25 minutes on a wire rack with a baking sheet underneath.
Caesar Salad
4 While waiting, chop the anchovies and garlic together, forming a paste with the back of your knife.
5 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
6 Preheat a pan on medium high for 2-3 minutes. Add plenty of olive oil and lower to medium high.
7 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.
8 Mix the salad with the dressing. Top with the salad with shaved parm and black pepper.
17 Add your Chicken Milanese to a plate and top with your Caesar Salad and that is it!