Subj : Salad Bar - 25
To   : All
From : Dave Drum
Date : Wed Oct 08 2025 14:23:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Milanese w/Tomato, Mozzarella & Basil Salad
 Categories: Poultry, Herbs, Cheese, Breads, Vegetables
      Yield: 5 Servings
 
  1 1/2 lb Chicken cutlets; pounded
           - 1/4" thick
           Salt & fresh ground pepper
    2/3 c  + 1/4 c extra-virgin olive
           - oil
    2/3 c  Basil leaves
      1 cl (lg) garlic; fine grated
           - or minced
      1 lb Cherry or grape tomatoes;
           - halved
      8 oz Fresh mozzarella; in 1/2"
           - pieces
    1/2 c  All-purpose flour
      2 lg Eggs; beaten
  1 1/4 c  Panko bread crumbs
    1/4 c  Grated Parmesan
      2 tb Unsalted butter
           Lemon wedges; for serving
 
  Lightly season chicken cutlets all over with salt and
  pepper; let rest while you make the basil oil.
  
  In a blender or food processor, combine oil, basil,
  garlic and salt to taste; purée until smooth.
  
  In a medium bowl, toss tomatoes and mozzarella with
  about half of the basil oil and salt to taste. Set
  aside.
  
  Place flour in a shallow bowl or plate. Pour eggs into
  another shallow dish; combine panko and Parmesan in a
  third dish.
  
  In a large skillet, melt butter and remaining 1/4 cup
  oil over medium heat. As it heats, dip a chicken cutlet
  in flour, shake off excess, then dip in eggs. Shake off
  excess, then dip both sides in panko mixture and move to
  a rimmed baking sheet. Repeat with remaining cutlets.
  
  When oil is hot, fry 2 cutlets at a time until bottoms
  are golden, about 3 minutes. Flip and fry until golden
  and crispy all over, about another 3 minutes. Transfer
  to a paper towel-lined plate. Sprinkle immediately with
  salt.
  
  Taste tomato-mozzarella salad and add more salt and/or
  basil oil if needed. Serve cutlets topped with a squeeze
  of lemon, a drizzle of remaining basil oil and tomato-
  mozzarella salad.
  
  By: Melissa Clark
  
  YIELD: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No one is ever old enough to know better.
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