Over on Freutcake today you'll find one of my favorite chicken dinners ever! How do you feel about breaded chicken cutlets? Because I feel real good about 'em. They're just the best. That's why you'll often find chicken Milanese (a fancy way of saying breaded and pan-fried chicken cutlets) on our dinner table. Offset with some veggies, of course!
Before all of the summer produce disappears, go out and try to get some last-ditch snap peas for this meal. Thinly sliced on the bias, they make the ultimate fresh and crunchy topping for your super-savory chicken. Too late for snappers where you live? No worries! Sway in snow peas or baby arugula. Problem, solved!
I'm curious, what's your go-to chicken dinner? Are you a cutlet-fiend like me? I've love to know! One of my favorite things about this recipe is that if feels relatively virtuous. It's low-carb, full of protein, and topped with the most veggies! Maybe I'll make it again tonight...
CHICKEN MILANESE WITH SNAP PEA SLAW
1 large egg
1 cup Italian-style breadcrumbs
8 ounce snap peas
2. Lightly beat the egg in a shallow bowl. In another shallow bowl, sprinkle the breadcrumbs. Dip the chicken in the egg, then press in the breadcrumbs to coat, shaking off any excess. Transfer to pan and cook until golden brown and cooked through, 2 to 3 minutes per side.
3. As the chicken cooks, thinly slice the snap peas on the bias; transfer to a medium bowl. Drizzle with olive oil and the juice of 1 lemon; sprinkle with salt and toss to coat.
4. Serve the chicken topped with the snap pea slaw. Top with fresh Parmesan cheese, if desired.