Mustard chicken milanese
Apr 24 2020
This is a variation from the traditional Milanese I have on the blog. I like the addition of the mustard here, it really adds a nice touch to it!
Cut the chicken in 2 so it it not too thick and pat dry it. Season generously with salt and pepper.
Whisk together the mustard, egg and 2 tbsp of water (or cooking wine works great as well).
Dip the chicken in it and then coat with breadcrumbs.
In a large pan, heat up the olive oil and cook the chicken for 3-5 minutes on each side until golden brown, crips and cooked through.
In a large bowl toss together 1 bag of arugula, 1 cup of cut cherry tomatoes and 1 fennel thinly sliced. Drizzle olive oil and juice from 1 lemon, some salt and pepper.
Serve the chicken on a bed of salad and enjoy!