March 2025, VOLUME 1, ISSUE LXX

Spicy Chicken Milanese

INGREDIENTS

2 large eggs
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper (more if you like spicy!)
Kosher salt
Ground pepper
1 1/2 cups panko
Four thin-sliced chicken cutlets
Olive oil
2 cups grape tomatoes, halved
1 tablespoon lemon juice
1/4 cup chopped parsley
Shaved Parmigiano-Reggiano cheese

DIRECTIONS:

Warm plates in oven.

In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper.

Spread the panko in another pie plate.

Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.

In a large skillet, heat 1/3 cup of the olive oil until shimmering.

Add the chicken and cook over med-high heat, 2 minutes per side depending on thickness until lightly brown.

Boat chicken on cookie tray.

In a bowl, toss the tomatoes, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper.

Spoon the tomatoes over the chicken and garnish with the cheese.

Serve immediately.

From Food & Wine