In our quest to eat healthier, (or I guess you could say “in the hubby’s quest” – after all, I did finish off this pie today.) we have been eating a lot more salads. In this case, it’s salad on top of chicken. Or salad with chicken. Whatever. It’s still salad.
I have found myself enjoying these salads a lot more than I anticipated. I get tired of the plain ‘ol, plain ‘ol salad, but switching it up with chicken salad, fruity salad, quinoa salad, bean salad, chopped salad, etc, now I don’t get tired of that. The options are seemingly endless.
For me, summer is to salad as as winter is to soup. Which basically means that my taste buds are craving them and my meal planning is full of them. I mean, what is more perfect in the summertime than a light, tasty, but completely filling and satisfying salad? They’re barely any work, basically no cooking, and no pesky oven to heat up your house.
However, if I still haven’t convinced you to try this salad yet, you are welcome to eat the chicken by itself. It is soo good and definitely makes this meal.
Don’t skimp on the pepper. When I made it the first time, I sprinkled plenty of pepper on, and I thought it was slightly spicy for my taste buds. The second time I made it, I put less pepper on because it looked like so much, but I kind of regretted it later because it lost some of that flavor from the first time.
The key to the chicken milanese is to make sure to get the chicken breasts very thin. If you don’t have a kitchen mallet, try using a rolling pin.
One more note on the paprika in the recipe. You’ll notice it says “Hungarian sweet” paprika. Now, if you’re like most people I know, Hungarian sweet paprika is not a staple item in your pantry. However, if you have regular paprika (I bet smoked paprika would be great in this too), it’s perfectly fine to use that.
I had Hungarian sweet paprika on my grocery list last week, without really knowing what the difference was between that and the paprika I have at home. I had one of those weak moments at the grocery store when I realized that the Hungarian sweet paprika was fairly expensive (considering that I had plenty of regular paprika at home), but decided that I absolutely, positively must buy the paprika regardless.
To my credit, I found out that Hungarian paprika is from Hungary (no duh!) and supposedly has a richer flavor than your standard paprika (which could be from Hungary, or California, or somewhere else). So maybe that paprika is what made this dish so special. If you try this chicken with your plain ‘ol paprika and it’s still amazing, just don’t tell me 😉
Ps. Stay tuned next week for a great giveaway!
Chicken Milanese with Spinach Salad and Red Wine Vinaigrette
For the chicken:
2 chicken breasts
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon sweet Hungarian paprika
2 Tablespoons oil
For the vinaigrette:
1 1/2 Tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/2 teaspoon minced garlic
2 Tablespoons plain yogurt
3 Tablespoons olive oil
For the salad:
2 cups fresh spinach
8-10 grape tomatoes, halved
2 Tablespoons blue cheese
2 Tablespoons almonds
2 Tablespoons vinaigrette
- Slice chicken breasts in half, width/lengthwise (You should be making them skinnier, not smaller). Place on a cutting board and set a sheet of waxed paper over top. Using a kitchen mallet, pound breasts until they are 1/8-1/4 inch thick. Sprinkle breasts with salt, pepper, and paprika, evenly on both sides.
- Heat oil over medium in a 12 inch skillet till shimmering. Fry 2 chicken breasts in oil for about 3 minutes on each side, or until cooked through. Remove and set on a paper towel lined plate. Repeat with the remaining 2 breasts.
- In a small bowl combine ingredients for vinaigrette. Whisk together.
- In a large bowl, toss spinach, tomatoes, and vinaigrette. Arrange salad on top of chicken and top each salad with blue cheese and almonds.