Chicken Milanese with Tomato and Peach Salad
Serves: up to 4 | Cooking time: 40 minutes
Recipe developed by Chef Michael Symon exclusively for Farmer Focus!
INGREDIENTS
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Olive oil
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Kosher salt and freshly ground black pepper
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6 Farmer Focus Thin-Sliced Boneless-Skinless Chicken Breasts
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1/2 cup flour
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3 large eggs, beaten
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2 cup panko breadcrumbs
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1 cup freshly grated parmesan cheese
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2 beefsteak tomatoes, cut in to 8 wedges
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2 peaches, cut in to 8 wedges
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3 Tbsp. red wine vinegar
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1 tsp. Dijon mustard
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1/2 T Honey
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2 Tbsp. Minced red onion
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1 clove garlic, smashed
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2-3 cups arugula
FEATURED PRODUCTS
INSTRUCTIONS
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Place a large sauté pan over medium-high heat.
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Season the chicken and the flour with salt and pepper. Mix together the panko breadcrumbs and Parmesan.
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Begin breading the chicken by dredging it in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between.
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Add 1/4 cup olive oil to the hot pan followed by 2-3 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through then remove to a draining rack while you repeat with the remaining chicken. Add more olive oil to the pan as necessary.
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In a mixing bowl whisk together the red wine vinegar, Dijon, honey, and red onion. Slowly drizzle in 1/2 cup olive oil then season with salt and pepper. Gently fold in the tomatoes and let them marinate for 10 minutes. After 10 minutes, mix in the peaches and arugula.
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To serve, shingle the chicken down on side of a platter. Spoon the salad down the other side.
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