Tuesday, June 1, 2010

Recipe Share - Chicken Tenderloin Milanese

Or crumbed chicken LOL

First, the bread crumbs

Italian Seasoned Bread Crumbs
A fantastic way of using up all those scraps of bread. And so yummy on chicken, lamb, crusts for casseroles etc.
  • Leftover bread slices
  • ¼ cup Parmesan cheese
  • 2 tablespoons dried parsley, finely grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Save leftover bread and dry it (either out on your counter or in the oven at
250F for about 15 minutes) until completely dry and crisp.

Using your food processor, blender, or by rolling with a rolling pin between
sheets of waxed paper, make fine bread crumbs. Save these crumbs. They are
useful in a wide variety of ways.

When you have an ample supply, take out 2 cups and mix with the remaining
ingredients noted above.

Store in an airtight container in your refrigerator and use within 2 months.

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From Food

Chicken Tenderloin Milanese
  • 1 ½ lbs. Chicken Tenderloins, pounded 1 1/2 cm thick
  • ½ cup plain (all-purpose) flour
  • ½ teaspoon salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 eggs, beaten
  • 2 cups Italian-seasoned bread crumbs
  • cup Welly Boot Extra Virgin Olive Oil, plus extra for drizzling
  • 5 cups Salad Leaves
  • 1 cups cherry tomatoes, halved
  • Parmesan
  • Lemon wedges
Place the tenderloins between two sheets of grease proof paper. Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the chicken until about 1 1/2 cm thick.

From Food

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour and shake off any excess flour. Dip the chicken into the eggs and then into the bread crumbs to coat.

From Food

Heat the oil in a large skillet over medium heat. Cook the chicken, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Arrange the salad leaves on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the chicken on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the chicken. Serve with lemon wedges on the side.

(Serves 4-6)

The original recipe called for Turkey, but as it is not always easy to get here in Australia, I have substituted chicken ternderloins.

Now tell me that doesn't look way better than what you get out of box in the freezer! And for my friends with more than two children and may be concerned about the time involved, how much fun would it be to get the kids in on the assembly line LOL

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