Jul 5 2018
This is my version of chicken Milanese, served with a fresh arugula salad. It is perfect for summer! You can make the chicken ahead and keep it in the fridge until ready to cook!
Sprinkle some salt and pepper on the chicken.
In a large bowl, combine together the egg, mustard and water.
In a different bowl combine the bread crumbs and the finely chopped fresh herbs.
Dip the chicken in the flour, then in the egg mixture and finally in the breadcrumb mix.
Heat up some ghee in a large pan and cook the chicken until golden brown on each side. You can heat the oven at 250F and keep the chicken in a large baking dish for a little while until dinner.
I served it with some arugula salad, cherry tomatoes, thin slices of parmesan cheese and a drizzle of olive oil and balsamic vinegar!!