truffled chicken milanese

This is one of those perfect weeknight entertaining dishes that looks impressive but is incredibly easy. It's a kind of cross between a chicken milanese and a latin chicken milanesa a caballo. The best part about this recipe is how make ahead friendly it is. You can bread the chicken hours before you need them and pull them out and fry them whenever.

They are exceptionally moist and the truffle salt adds such a luxurious level of flavor - even I was surprised at how well all of the flavors really meshed together. The crispy coated, moist chicken, the umami earthiness of the truffles, the acidic bite from the lemon-dressed salad, and the creamy richness of the poached egg. If you have it on hand I can't imagine that a drizzle of truffle oil would hurt the finished dish, either.

Truffled Chicken Milanese

Yields 4 servings

4 small chicken breasts

1 cup all-purpose flour

2 eggs, beaten

2 cups panko breadcrumbs

1 cup pecorino romano or parmigiana reggiano cheese, finely grated

Truffle salt

Freshly ground black pepper

Olive oil for frying

Juice of ½ lemon

1 tablespoon extra virgin olive oil

1 teaspoon Dijon mustard

Pinch of kosher salt

Freshly ground black pepper

4 cups baby arugula or mesclun mix

Crumbled goat cheese (optional)

4 eggs, poached

Pound the chicken breasts between two pieces of plastic wrap until ¼ inch thick. Season with truffle salt and black pepper, set aside. In three separate shallow dishes place the all-purpose flour seasoned with truffle salt and black pepper, the beaten egg, and the panko breadcrumbs and grated cheese.  Dredge the chicken breasts in the seasoned flour, then dip in the egg, then coat with the panko-cheese mixture. Lay the breaded chicken on a parchment lined sheet pan and refrigerate for no less than one hour and up to 4. Fry in the olive oil over medium heat until golden brown, about 4 minutes each side or until a thermometer inserted in the thickest part of the breast registers 165ºF. Keep warm in a 170º oven on a drying rack set over a sheet pan while frying the others.

Meanwhile, whisk together the lemon juice, extra virgin olive oil, mustard, salt and pepper. Toss the greens with the dressing. Serve the chicken topped with the salad, dotted with the crumbled cheese, with the poached egg on top.

Comments

[katie]

This sounds divine, but any egg-poaching tips for those of us who are challenged?

[Robin]

Katie: I'm definitely no pro, but I've found that week old eggs and shallow water at barely a simmer seems to work the best. It's a messy pursuit, regardless.

[TA]

This was magically delicious.