Categories: Meals
Ingredients
- 1 Lemon
- 1 Shallot
- 3 oz. Grape Tomatoes
- 2 oz. Flour
- 3 fl. oz. Liquid Egg
- 1 cup Panko Breadcrumbs
- 2 Boneless Skinless Chicken Breasts
- 1/2 oz. Sliced Almonds
- 6 fl. oz. Canola Oil
- 4 oz. Baby Spinach
- 11/2 oz. Mayonnaise
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Prepare the Ingredients
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Zest and halve lemon. Cut one half into two wedges and juice other half. Peel and slice shallot into very thin rounds. Halve grape tomatoes. Cmbine flour, 1 tsp. salt, and a pinch of pepper in a mixing bowl. Pour liquid egg into another mixing bowl and add a pinch of salt and pepper. Add panko to a third mixing bowl. Pat chicken breasts dry.
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Lay chicken on cutting board. Holding knife parallel to board, make a lengthwise cut through center, using your free hand to steady chicken. Stop short of opposite edge so it remains in one piece and open as you would a book. Repeat with second breast. Cover with plastic wrap and pound to an even 1/8" thickness. Season both sides with ½ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat. Add almonds and toast until lightly browned, 3-4 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
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Return pan to medium-high heat. Add canola oil and heat to 350 degrees. Set up a breading station: flour first, liquid egg second, and panko third. Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in egg, allowing excess to drip off. Lastly, coat chicken completely in panko. Set breaded chicken on a plate.
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Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn’t brown, increase heat. Add one chicken breast and cook until golden, 3 minutes. Flip, and cook 3 minutes. Flip again, and cook 1 minute. Transfer to prepared baking sheet. Repeat with other chicken breast. Bake until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 2-5 minutes. While chicken bakes, make salad.
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Rinse one of the bowls used for breading. (Make sure to discard contaminated panko, flour, and egg.) To clean bowl, add 1 ½ Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste and whisk together. Add shallots, tomato, spinach, almonds, and toss together. Combine mayonnaise, lemon zest, and a pinch of pepper in a mixing bowl.
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Place salad on a plate. Place each chicken milanesa on top of salad or on the side. Serve with a lemon wedge and lemon aioli on the side.