Mustard Milanese with an Arugula Fennel Salad

By Jaclyn

from Smitten Kitchen

Ingredients

• Chicken:
• 2 boneless skinless chicken breasts
• 1/2 cup flour
• 1 large egg white
• 2 T smooth dijon mustard
• 2 garlic cloves, minced
• 1 tsp oregano
• 1/2 tsp lemon zest
• 1 1/2 cups panko
• Salad:
• 3 T. lemon juice (from 1 large lemon)
• 2 T. coarse dijon mustard
• 1 T. smooth dijon mustard
• 1/4 cup olive oil, plus more for frying
• 5 oz arugula
• 1 small fennel, sliced thin

Preparation

Step 1

1.) On a cutting board with a very sharp knife, butterfly your chicken breasts, and slice them all the way through, so that you end up with four thin cutlets. Season the chicken on both sides with salt and pepper.

2.) Grab three big plates, and line them up on your counter. Pour the flour into the first one. In a small dish, whisk together the egg white, smooth Dijon, garlic, oregano, and lemon zest. Pour half of this mixture into the bottom of the second plate. In the third plate, spread out the breadcrumbs. Dredge each piece of chicken lightly in flour, then heavily in the egg-white– mustard mixture, and generously in the breadcrumbs. Repeat with second piece of chicken, then refill egg-white–mustard plate, and repeat with final two pieces of chicken. Arrange the breaded cutlets on a large tray, and chill them in the fridge for 1 hour, or up to 1 day (covered with plastic wrap). This helps the coating set.

3.) Pour 1⁄2 inch of oil in a large pan, and heat over medium-high heat. Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first and 2 to 3 minutes on the second. Remove the chicken from heat, and salt and pepper on both sides while draining on paper towels.

4.) In a small bowl, whisk lemon juice and mustards together, then whisk in olive oil in a thin stream. Pour three-quarters of this into a large bowl. Add arugula to bowl. Thinly shave your fennel bulb on a mandoline, or cut it as thinly as you can with a sharp knife, and add this to the arugula.

5.) When you’re ready to serve it, toss the salad. Arrange one piece of chicken from the warm oven on a plate. Drizzle a few drops of the reserved salad dressing directly onto the chicken, and pile the salad on top. Season with salt and pepper, and eat immediately.