Chicken Milanese with Buttered Corn, & Fresh Mixed Lettuce Salad
- Prep time: 25 minutes
- Calories: 700
- 2 Chicken Breast
- 0.75 Cups of Panko Bread Crumbs
- 2 Sweet Corn Cob
- 1 75 Gram Pack of Mixed Lettuce
- 3 Tablespoons of Plain Flour
- 1 Tablespoons of Red Wine Vinegar
- 0.25 Cups of Dijon Mustard
- 1 Teaspoons of Butter (pantry)
Prepare Ingredients:Wash the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob (discarding the cobs). In a large bowl, combine ¾ of the mustard and 3 TBS of water. Place the chicken on a clean work bench. Hold a sharp knife along the side of the chicken. Using a sawing motion, slice through each chicken breast to cut through the chicken.
Cook Corn:In a large non stick pan, heat butter on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Transfer to a large bowl. Wipe out the pan.
Bread Chicken:Place the flour and breadcrumbs into 2 separate large bowls. Pat the chicken dry with paper towel; season with salt and pepper on both sides. Working 1 at a time, completely coat the chicken in the flour (tapping off any excess). Dip in the mustard-water mixture (letting the excess drip off). Thoroughly coat in the breadcrumbs (pressing down firmly). Transfer to a plate.
Cook Chicken:In the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Work in batches if required. Transfer to a paper towel-lined plate; season immediately with salt.
Make Vinaigrette:While the chicken cooks, in a small bowl, combine the red wine vinegar and remaining mustard; season with salt and pepper to taste. Slowly whisk in 1-2 TBS of olive oil (extra virgin if you have it) until thoroughly combined.
You Plate It:To the bowl of cooked corn, add the mixed lettuce. Add enough of the vinaigrette to coat the salad (use as much as desired); toss to mix and season with salt and pepper to taste. Divide the cooked chicken and salad between plates. Enjoy!