Name: Chicken Milanese with Warm Mushroom Salad
Ingredients: 3 tablespoons olive oil, divided; 8 ounces cremini mushrooms, stems trimmed, cut into sixths; 1 teaspoon garlic, crushed into a paste; Kosher salt and freshly-ground black pepper; 1 tablespoon fresh oregano, coarsely chopped; 2 teaspoons red wine vinegar; 1/2 cup Wondra flour; Kosher salt and freshly-ground black pepper; 2 large eggs; 1 1/2 cups panko breadcrumbs; 2 (6-ounce) boneless, skinless chicken breasts; 1/4 cup canola oil; Breaded cooked chicken; 3 ounces arugula; 4 ounces fresh ricotta cheese; Thinly-shaved Parmigiano-Reggiano; Balsamic glaze; Cremini mushrooms

Ingredients

Scale

For the mushrooms:

3 tablespoons olive oil, divided
8 ounces cremini mushrooms, stems trimmed, cut into sixths
1 teaspoon garlic, crushed into a paste
Kosher salt and freshly-ground black pepper
1 tablespoon fresh oregano, coarsely chopped
2 teaspoons red wine vinegar

For the chicken:

1/2 cup Wondra flour
Kosher salt and freshly-ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
2 (6-ounce) boneless, skinless chicken breasts
1/4 cup canola oil

Assembly:

Breaded cooked chicken
3 ounces arugula
4 ounces fresh ricotta cheese
Thinly-shaved Parmigiano-Reggiano
Balsamic glaze
Cremini mushrooms

Instructions

For the mushrooms, heat 1 tablespoon of olive oil in a large sauté pan over medium heat until it begins to shimmer. Add the mushrooms and cook, stirring just a few times, until their liquid is released and they turn golden brown, about 10 minutes. Stir in the garlic and cook for one minute longer. Stir in the oregano and season with salt and pepper to taste. Remove from the heat and let cool.
Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper. Whisk together the remaining olive oil, red wine vinegar, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at room temperature and set aside.
Place each chicken cutlet between 2 pieces of plastic wrap and using a meat mallet or a rolling pin, flatten the chicken between sheets of plastic wrap to ½-inch thickness.
Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely.
Heat canola oil in a large sauté pan over medium high heat until the oil shimmers. Carefully add the chicken and cook until golden brown on each side and just cooked through, about 3 to 4 minutes per side. Remove the cutlets and place on a plate lined with paper towels and season the chicken with additional salt and pepper.
To assemble, put one chicken breast on each of two plates. Top the chicken with the arugula, a dollop of ricotta cheese, Parmigiano-Reggiano shavings, a drizzle of balsamic glaze, and the cremini mushrooms.