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Chicken Breasts Topped with Tomatoes & Arugula, Milanese - meat

Posted by : Karen Selwyn

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]

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