Chef Alberto and Chef Brett from the Villagio Italian Grille show us how to make Chicken Milanese.

Chicken Milanese: Yield 4 servings.

4 EachChicken Breast, 6 ounce
To TasteSalt, Kosher
To TastePepper

Seasoned Flour:
1 CupFlour, All Purpose
To TasteSalt, Kosher
To TastePepper

4 EachEgg, beaten

2 CupsPanko, Japanese Bread Crumbs
½ CupParmesan Cheese
2 TbspOregano, Fresh, Chopped
1 TbspThyme, Fresh, Chopped

2 OuncesBaby Arugula
4 OuncesFresh Mozzarella, Diced
16 EachCherry Tomatoes, Heirloom
2 OuncesOlive Oil, Extra Virgin
To TasteSalt, Kosher
To TastePepper

2 OunceBalsamic Glaze
1/8 OunceMicro Basil

1.Season the chicken with salt & pepper.
2.Dredge the chicken in seasoned flour. Shake off excess.
3.Dip the chicken in the egg batter.
4.Then bread the chicken with the bread crumb mixture.
5.Sautee the chicken in olive oil till golden brown on both sides and cooked thoroughly.
6.Toss arugula, tomatoes, mozzarella, olive oil, salt & pepper in a mixing bowl.
7.Top the chicken with the arugula salad and garnish with micro basil and balsamic glaze.

Keep on Cookin'

Chef Brett A. Smith
Resort Executive Chef

Chef Alberto Avila
Villagio Restaurant Chef