spicy chicken milanese

Here we topped it with the tomato salad in the original recipe, but we'd leave that off in the future unless you can find really good and sweet little tomatoes.  The leftover cooked chicken cutlets were also great for the next day's lunch - dipped in honey mustard sauce.

Spicy Chicken Milanese

Serves 2.  This speedy dish is from the January 2014 issue of Food and Wine magazine.  They specify a cherry tomato salad with it but we liked it without.

            2 large eggs                                          four 3-oz., thin-sliced chicken cutlets

            3 Tbs. Dijon-style mustard                    ⅓ c. olive oil

            1½ tsp. cayenne pepper                        lemon wedges

            kosher salt and ground pepper  chopped fresh parsley

            1½ c. panko bread crumbs                   shaved Parmigiano-Reggiano cheese

In a pie plate, beat eggs with mustard and cayenne and season with salt and pepper.  Spread panko in another pie plate.  Dip chicken in egg mixture, then dredge in panko; press to help it adhere.

In a large skillet, heat olive oil until shimmering.  Add chicken and cook over moderately high heat, turning once, until browned and cooked throughout, 4 to 6 minutes total.  Transfer chicken to serving plates. 

Garnish with lemon wedges, parsley and shaved cheese.  Serve immediately.