Chicken Milanese w/ Roasted Tomatoes (Using Door to Door Organics)
This is the perfect dish to cook for any dinner party because it really doesn’t require too much time or effort (but it will still impressed your guests)!
Prep Time10 mins
Cook Time48 mins
Total Time58 mins
Servings: 4
Ingredients
- 4 Gunthorp Farms Chicken Breasts
- 2 cups All Purpose Flour
- 2 Eggs beaten
- 1 pint Pint Cherry Tomatoes
- Red Pepper Flakes
- 1 tsp Sugar
- Fresh Arugula
- 1/2 loaf Cibabatta Bread cubed; 2 cups of panko bread crumbs
- Olive Oil
- Salt
- Pepper
Instructions
- If you’re going to make your own bread crumbs, place the ciabatta bread cubes into a blender or food processor. Pulse until coarse crumbs form. Spread the crumbs evenly on a sheet pan and bake at 300 degrees until the crumbs just begin to brown and get crispy (about 5 minutes). You can also add italian seasoning and garlic powder to give them some extra flavor.
- Roast your cherry tomatoes. To do this, simply pre-heat your oven to 375, Pour your tomatoes into a deep dish baking pan. Drizzle with olive oil and then add a teaspoon of sugar and a pinch of red pepper flakes. Bake for 25 minutes or until tomatoes burst.
- Pound out the chicken. Place the chicken breast in large plastic ziplock bag. Seal it and then use the back of a heavy bottom pot to bang on it and thin it out. This is so much fun and you will get to take out so much aggression. 🙂 You want it no more than 1/2 inch thick.
- Place the flour, eggs and bread crumbs in three separate bowls. Using tongs, carefully dip each chicken breast in the egg, then the flour and then the breadcrumbs. Set aside on a plate until all chicken breasts are breaded.
- Heat up a pan with olive oil (covering the entire base with about an inch of oil). When the oil is hot, carefully place your chicken breasts in the oiled pan (do only one or two at a time). I use tongs to do this. Cook about 3 minutes on each side (until golden brown) and then place on a wire rack covered baking sheet. The wire rack helps the heat circulate around the chicken so it doesn’t get soggy in the oven.
- At this point, remove your tomatoes from the oven and place your chicken in the oven. Bake at 375 for 20 minutes (or until chicken is cooked through). Top with your sweet roasted tomatoes, crunch arugula and a drizzle of olive oil.