Oven-Fried Chicken Milanese with Tomato-Onion Salad

Being the FOOD TV SHOW addict that I am, you would think I'd use recipes from the shows that I watch. This almost never happens because my husband and son are such picky eaters. It is so hard to find recipes for food that they will eat.  

Ask Aida featured an Oven-Fried Chicken Milanese that looked so easy and yummy. I will definitely be giving it a try in a few weeks!

Prep Time: 10 mins

Cook Time: 1 hr

Total: 1 hr 10 mins

Oven-Fried Chicken Milanese with Tomato-Onion Salad

Photo courtesy Food Network

INGREDIENTS

5 to 6 bone-in, skinless chicken drumsticks (about 1 1/2 pounds total)

4 to 5 bone-in, skinless chicken thighs (about 1 1/2 pounds total)

1 cup all-purpose flour

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 cups panko breadcrumbs

2/3 cup finely chopped fresh parsley leaves

1/4 cup olive oil

2 teaspoons lemon zest

5 large eggs, beaten thoroughly

2/3 cup finely grated Parmesan

1/2 medium red onion, halved lengthwise and sliced paper thin

1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)

2 tablespoons freshly squeezed lemon juice

DIRECTIONS

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

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