Weekend is here and it's raining. We're thinking to eat some easy comfort food and it suits the kiddos too. We got the recipe from Gwyneth Paltrow's cookbook.
All you need:
- 4 Boneless chicken breast
- 1 cup milk
- 2 cups plain bread crumbs with pepper and salt
- 1/2 cup olive oil
- some herbs too maybe, oregano
Place the chicken breasts between two pieces of baking paper. Pound the chicken breast until they're thin. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each of chicken into the milk and then dredge it in the bread crumbs mixture (salt, pepper, oregano), tapping off the excess. You should have a thin, even coating.
Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of the chicken in a single layer. Cook for about 4 minutes on the first side or until evenly browned and crisp. Flip and cook for and addition 2 or 3 minutes or until the other side browned and crisp and the chicken is firm to touch.
Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.
And for the slow roasted cherry tomatoes & arugula:
- 2 cups of cherry tomatoes
- 2tbsp extra virgin oil
- 2 cups arugula
- 1 tbsp balsamic vinegar
Preheat the oven to 200C. Place the tomatoes in a small baking pan and drizzle with 1 tbsp olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally until they're split and blistered and super sweet.
While the chicken is cooking, toss the arugula with the remaining tablespoon of oil, the vinegar and a pinch of salt. Fold the tomatoes into the arugula.
For the pasta, just boiled it with a pinch of salt.
There you go! Try it, it's light and easy. And you can eat the chicken milanese with baked potato or mashed potato too for sure :)
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