Lemony Chicken Milanese

Chicken Milanese has always been an Italian classic that embodied a light but filling dish. I decided to try my own spin on it. The classic is a breaded piece of chicken that is pan fried and set alongside a lemon and caper sauce, normally paired with parmesan and arugula. I decided to add linguini noodles to add more oomf to the dish and tomato as well as brussel sprouts in exchange for the classic green pairing.

I first pounded out my chicken breast until they were about a quarter inch thick. This step is crucial to helping the chicken cook evenly and quickly. I then breaded it in flour, egg, and then Italian seasoned breadcrumbs. Next is pan frying the chicken in some olive oil. If you don't know whether or not the oil is hot enough, drop some breadcrumbs in and see if they burn and drop to the bottom (too hot), stay afloat (too cold), or gently sizzle (just right). Make sure to cook the chicken for at least five minutes per side to ensure that it is cooked all the way through.

After cooking the chicken, remove it from the pan and transfer it onto a plate. In the same pan, add some butter and lemon juice. This will be the base for the sauce. Finely mince some Italian flat leaf parsley and add it, along with a touch of chicken stock, to the pan. You can also substitute the chicken stock for some dry white wine. Bring it to a simmer and then turn the heat all the way down.

Bring a pot of water to a boil and cook your linguini according to the package directions. I prefer my pasta to be al dente so that it retains some texture and chewiness when the dish is done.

Next, I shredded up some brussel sprouts, you could leave them whole, but I decided to shred them so that there would be more surface area to brown. #Brownfoodisgoodfood (Anne Burrell anyone?) Sautee the brussel sprouts until they are soft and then crank up the heat to char some bits. Add salt and pepper to taste.

The tomato portion comes into play as I decided to roast cherry tomatoes in the oven. Sprinkle on some salt and pepper and let them do their magic for about 10 minutes at 375 F.

After everything is done, plate it up and add a leaf of parsley and a slice of lemon. Enjoy!