Does this Chicken Milanese look like a heart to you? It’s kind of giving me that vibe.
My life is about to change pretty drastically. I am going back to work for the first time since my 1st son was born over 9 1/2 years ago. Yes, I know it’s an internship and it’s only 3 days a week but, it is still a big deal for me. Since I started school back in February 2011, I had to shift some of the responsibilities of taking care of the kids onto others. Luckily I have a wonderful babysitter and extremely helpful (and nearby) parents on both sides. Let’s not forget my husband, Jason, who has been incredibly supportive in so many ways.
School is one thing. Work is another. There is definitely a higher lever of responsibility to be there every day. I have an incredibly strong work ethic. I also have 3 children. The idea that someone could be sick or something could make it so that it is difficult for me to get there one day is looming over me. Please let everything go smoothly!
When you have to coordinate everyone’s schedules and share the day-to-day responsibilities with others, you realize how much you are actually doing. Staying home and taking care of 3 kids is no joke. Working and coordinating their care as well as providing it yourself when you get home is pretty insane too. Neither is easy but I came to a point where I was ready to do more…to learn new things and contribute in some way…to pursue a passion…to take control of the issues we faced in our day to day lives with food allergies and celiac disease and help others in similar situations.
I am graduating the Culinary Arts program at ICE on Monday. Starting the program seemed like an unrealistic dream less than 2 years ago. Working in the test kitchen for one of the best food publications out there…nowhere in the realm of my scope of possibilities. Yet, here I am. At moments I feel like someone needs to pinch me. If this is a dream, I’m not ready to wake up. I am one of the luckiest girls alive. I get to spend time with and nurture the most amazing family and pursue a future career in the culinary field. I also have the opportunity to share my experiences with you.
You make it even more surreal. When you respond to my recipes by reading them, liking them or commenting, I know what I am doing is meaningful. I’m filled with gratitude. I’ll thank you the best way I know how…I’ll share a delicious recipe with you.
Breaded chicken cutlets were a staple in my house growing up and they are a comfort food for me. There is one way to make them perfect every time; use the standard breading procedure (flour, egg wash, breadcrumbs). You can skip a step if you like but I assure you, the end product won’t be nearly as good. I like to use regular chicken breasts and pound them out thin in-between two layers of plastic wrap with a meat tenderizer. It alleviates a lot of stress to pound the crap out of some chicken. You should try it.
I use Aleia’s Italian Breadcrumbs because I love them. You should too. This isn’t sponsored, I promise. I really think they are the best gluten-free breadcrumbs out there. However, the balsamic-marinated red onions take this dish to the next level for me. Once mixed into the arugula salad with some heirloom tomatoes and topped with shredded parmesan, there is no need for any additional dressing. You can always add it, if you want. I like it as is and I think you will too. Enjoy!
- ½ red onion, sliced thinly
- ¼ cup balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp sugar
- 3 boneless, skinless chicken breasts, pounded out thin to about ¼" thickness
- salt and pepper to taste
- olive oil
- gluten-free flour, for dredging (I used King Arthur's)
- 2 eggs, whisked with a little water to create an egg wash
- Aleia's Italian seasoned gluten-free breadcrumbs
- 3-4 cups arugula
- tomatoes, sliced
- shredded parmesan (optional)
- Pre-heat oven to 375 degrees
- Whisk balsamic vinegar with salt and sugar in a bowl and add sliced red onions, making sure all are submerged in the vinegar
- Season pounded chicken breasts with salt and pepper on both sides
- Set up your breading station with a plate of flour for dredging, a bowl of egg wash and a plate of breadcrumbs
- Heat a large oven-proof frying pan on medium-high heat and coat the bottom with olive oil
- Dredge each chicken breast in flour, dip in egg wash and coat with breadcrumbs before placing in the pan and lightly browning on each side (2-4 minutes per side). Remove from pan and drain oil.
- Return cutlets to pan and place in the oven to cook through (about 10-15 mins). Internal temperature should read 165 degrees.
- Spoon onions out of marinade and mix with arugula and tomatoes and sprinkle with parmesan cheese.
- Reserve the remaining marinade and whisk in olive oil if you'd like to create a vinaigrette to top the salad (I enjoyed it without this step)
- Serve breaded chicken with arugula salad and enjoy!