Chicken and salad milanese style

Experience the bold flavors of Milan with this delectable chicken salad. Fresh greens, tender chicken, and zesty dressing - a taste of Italy in every bite.

Ingredients:

• 1 to 2 celery stalks, with leaves, thinly sliced
• 1/2 English (halved lengthwise) or 1 mini (Persian) cucumber, peeled (or not) and thinly sliced
• 1/2 bell pepper, finely diced or chopped
• 1 tablespoon minced mixed fresh herbs, such as parsley, dill and cilantro, or 1 tablespoon minced fresh basil
• 1 handful baby greens
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons white balsamic vinegar
• 1 pinch fine sea salt and freshly ground pepper
• 4 pieces boneless, skinless chicken breast halves (trimmed; tenders, if any, removed), each 4 to 140g (113 to 142 grams)
• 1 cup to 2 cups (60 to 120 grams) fine dry bread crumbs
• 3 large eggs
• 2 tablespoons unsalted butter, plus more if needed
• 1/4 cup (60 ml) olive oil, plus more if needed
• 1 lemon, cut into 4 wedges

Instructions:

1. FOR THE SALAD ASSEMBLY: Combine the celery, cucumber, bell pepper, herbs, and greens in a mixing bowl. In a separate small jar, mix the oil, lemon juice, vinegar, salt, and pepper by shaking well. Keep the salad and dressing aside. If you plan to chill the chicken breasts, cover and refrigerate the salad.
2. PREPARING THE CHICKEN: Preheat the oven to 300°F and position the rack in the center to keep the initial batch of cutlets warm while preparing the rest. Prepare a baking sheet lined with parchment paper or double-layered paper towels. Have an additional baking sheet ready with parchment paper or a rack to hold the breaded cutlets.
3. Place the cutlets between parchment or wax paper and flatten them using the bottom of a skillet or a meat tenderizer.
4. Arrange three shallow bowls (such as soup plates). Divide about 1/2 cup of bread crumbs into two bowls and crack the eggs into the third bowl; placing the egg bowl between the other two. Season the bread crumbs and eggs with salt and pepper, then lightly whisk the eggs.
5. Coat each cutlet by first dredging them in the first bowl of crumbs, dipping them in the eggs, and finally coating them in the second bowl of crumbs. Place the breaded cutlets on the prepared baking sheet or rack. Add more bread crumbs as necessary. If time allows, refrigerate the cutlets uncovered. (They can be refrigerated for up to 8 hours.)
6. Heat a large skillet over medium heat. Add 1 tablespoon of butter and 2 tablespoons of oil. Once the butter is melted, add 2 cutlets or as many as will fit comfortably in the pan. Cook until the breading is golden underneath, adjusting the heat as needed. Gently flip the cutlets and cook the other side until golden and cooked through, roughly about 3 minutes per side. To check doneness, cut into the center of a cutlet. Transfer the cooked cutlets to the second baking sheet and keep warm in the oven.
7. PREPARATION AHEAD: If possible, bread the cutlets and refrigerate them for a few hours before sautéing. Chilling allows the coating to firm up, resulting in a crispier cutlet.

Summary:

• Calories: 2204 kcal
• Fat: 132 g
• Protein: 152 g
• Carbs: 101 g
• Potassium: 2791 mg
• Magnesium: 251 mg