Monday, November 23, 2009
Chicken Milanese with Caramelized Fennel, Tomato and Arugula
Sharl felt like schnitzel tonight, so I decided to make this version I saw on Everyday Italian to the best of my memory.
I LOVE fennel. I think it's such an underused vegetable. It's got a texture sort of like celery and when it's cooked, the licorice flavour mellows out beautifully. If you haven't tried it before...this is the recipe to use!
2 chicken cutlets
Flour for dredging
1 egg lightly beaten
1 fennel bulb (fronds and outer layer removed and thinly sliced)
1/2 pint cherry tomatoes, halved
1 clove garlic minced
2 tbsp balsamic vinegar
2 generous handfuls of baby arugula
Dredge cutlets in flour, then egg, then breadcrumbs mixed with Parmesan cheese.
Fry cutlets in a hot pan with oil until golden brown on both sides and chicken is cooked through (about 3-4 minutes per side). Set aside to drain on paper towels.
Add sliced fennel and garlic to pan. Sauté until caramelized and tender. Add tomatoes and balsamic vinegar and continue to sauté until tomatoes burst and balsamic vinegar is reduced.
Serve chicken over a bed of arugula and spoon fennel & tomato sauce on top.