Rachael Ray: Bobby Flay Basic Chicken Milanese Recipe with Winter Kale

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Rachael Ray: Winter Milanese Recipe

Based on classic veal milanese, Bobby Flay called this “one of the most perfect dishes in food.” Check out the Chicken Milanese Recipe he prepared with Rachael Ray, with a winter-style kale topping.

Bobby Flay can be seen on another new Food Network series, The Worst Cooks in America, coming to the cable channel on February 17 2014.

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Chicken breast is popular, but it is going to need some flavor to stand out. Rachael Ray said that you should get all the air out of your freezer bags so you can store chicken without it getting dreaded freezer burn. Date it and don’t store it for longer than three to six months.

Rachael Ray: Bobby Flay Basic Chicken Milanese Recipe Ingredients

Rachael Ray: Bobby Flay Basic Chicken Milanese Recipe with Winter Kale

Keep it simple with a classic Chicken Milanese Recipe, which Bobby Flay dressed for winter in this recipe using kale as a seasonal vegetable topping.

  • 4 boneless, skinless Chicken Breasts (pounded thin)
  • 3 beaten Eggs
  • 2 bunches ribbed, torn Kale
  • 2 oz shaved Parmigiano-Reggiano Cheese
  • 1 cup Flour
  • 1 1/2 cups dry Breadcrumbs
  • 1/4 cup Canola Oil
  • 2 cloves chopped, pasted Garlic
  • 1 halved, sliced Red Onion
  • 2 halved Lemons
  • 2 tbsp Olive Oil
  • Salt & Pepper

Bobby Flay: Rachael Ray Basic Chicken Milanese Recipe Directions

  1. Preheat your oven to 200 F.
  2. Salt and pepper chicken breasts.
  3. Arrange flour, eggs, and breadcrumbs in separate bowls. Salt and pepper each.
  4. Dredge chicken in flour and shake off excess.
  5. Dip chicken in egg and shake off excess.
  6. Dredge in breadcrumbs to fully coat, shaking off excess.
  7. Heat canola oil in a saute pan to shimmering.
  8. Saute chicken in batches, three to four minutes per side to golden brown.
  9. Let drain on a paper towel-lined plate.
  10. Keep chicken warm in the oven on a baking sheet as you continue cooking other pieces/batches.
  11. Warm olive oil in another saute pan on medium.
  12. Saute onions with salt and pepper about one minute.
  13. Add kale, covering and cooking to wilt for about five minutes.
  14. Roast lemons, cut side down, in a saute pan for five minutes.
  15. Plate wilted kale, garnished with cheese and topped with chicken.
  16. Squeeze roasted lemon juice on top.
  17. Add more cheese and a few raw onions on top before serving.

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