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Crispy Chicken Milanese and Summer Salad

Crispy Chicken Milanese and Summer Salad

If you make one thing this week… let it be this.
Golden, crispy chicken, juicy peaches, creamy avocado, a lemony dressing I could literally drink.
Save it. Make it. You’ll get it.
 
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

  • INGREDIENTS

    Chicken:

    1.5 lbs Chicken cutlet (or breasts, halved and pounded thin)

    Salt

    Pepper

    Garlic powder

    Paprika

    Onion powder

    ½ cup Flor

    3 Eggs

    A splash of Cream

    1 cup Breadcrumbs

    1 cup Panko

    ¼ cup Grated Parmesan

    Oil for frying (I use Avocado Oil)

     

    Salad:

    1 English Cucumber, sliced

    2 peaches (yellow or white)

    2 avocados, cubed

    Fresh Basil

     

    Dressing:

    ¼ cup Olive Oil

    2 tbsp Champagne vinegar (or white balsamic)

    1 tsp Honey

    1 Lemons worth of Juice

    Salt

    Pepper

  • INSTRUCTIONS

    1. Pound chicken thin & season both sides.
    2. Season flour, egg, and breadcrumb stations.
    3. Dredge: flour, then egg and cream, then press into breadcrumb and parmesan. Press it in well.
    4. Set chicken aside. Mix the dressing & toss with cucumber, peach, avo, and basil.
    5. Fry chicken in oil over medium-high heat for 3–4 min per side, until crispy & golden.
    6. Serve hot with that dreamy salad on top.

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