Chicken: Milanese Chicken Breasts Topped w/Tomatoes & Arugula - meat

Posted by : Karen Selwin

This appeared in a newpaper article about Hanukkah foods, but it
occurred to me that matzo meal could replace the bread crumbs at
Passover for an elegant dinner.  At Passover, the symbolism would
emphasize the bitter qualities of arugula. I wouldn't do a seder with
this recipe -- too much last minute work -- but it sure looks delicious
for a another meal.    

I made the Passover connection myself, but before posting to the
newsgroup, I checked my cookbooks to see if people who were far more
expert supported this idea.  In his cookbook, THE SEPHARDIC KITCHEN,
Rabbi Sternberg includes a recipes for "Passover Bitter Herb Salad" 
which makes liberal use of arugula.

Karen Selwyn

*   *   *   *   *   *   *   *

Milanese Chicken Breasts Topped With Tomatoes And Arugula

"This recipe is from Evan Kleiman, of Angeli Restaurant in Los Angeles."

2 whole chicken breasts, skinned, split, boned and excess fat trimmed 
3 eggs 
Coarse salt and freshly ground pepper to taste 
2 cups bread unseasoned bread crumbs 
2 teaspoons minced fresh rosemary leaves 
3 ripe tomatoes, chopped 
2 large bunches arugula, stems removed & torn into bite-sized pieces 
2 tablespoons extra virgin olive oil 
Salt and pepper to taste 
Olive oil for frying 
Lemon wedges 

Mix tomato and arugula together with extra virgin olive oil and salt and
pepper to taste.  Set aside.

Gently pound chicken flat between pieces of wax paper or plastic wrap.
They should be about the same thickness as veal scalopini. Lightly beat
eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs
and rosemary in small bowl; spread them out on a plate.

Dip chicken in egg, then in breadcrumbs, coating both sides. 

Pour enough oil into a skillet to come to a depth of 1/2 inch. When oil
is hot, fry breaded chicken until golden brown on both sides and just
cooked through, approximately 4 minutes. Place chicken on paper towels
to drain as you lift them out of frying pan.  

Arrange on a serving platter; top with tomato-arugula mixture. Garnish
with lemon wedges.

Source: "Hanukkah: Forget fear of frying, love those latkes"
         Beverly Levitt
         THE TRIBUNE-REVIEW (on-line edition), 12/21/97
         [Greensburg, PA]

Return to RFCJ Archive Page