Pammy's Kitchen

For the tomato confit (start before the chicken)

Ingredients:

• 2 cups cherry tomatoes (whole, or halved if large)
• 4 garlic cloves, optional to slice
• 2-3 sprigs fresh rosemary
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ cup extra virgin olive oil

Instructions:

• Preheat oven to 300°F (150°C).
• In a small baking dish combine cherry tomatoes, sliced garlic, and rosemary sprigs.
• Drizzle olive oil evenly over the tomatoes.
• Sprinkle with salt and black pepper.
• Toss gently to coat everything.
• Roast for 50-60 minutes, stirring once halfway through.
• Tomatoes should be soft, slightly wrinkled, and bursting!

For the Chicken Milanese:

• 2 thick chicken breasts
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon water or milk (helps loosen the egg wash)
• 1 cup panko breadcrumbs
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• 1 teaspoon paprika
•  salt to taste 
•  black pepper to taste 
• About 1/2 cup- 1 cup of neutral oil, depends on size of pan you are using 

Instructions:

• Slice the chicken breasts horizontally to get thinner slices then pound them to 1/4 inch thickness. Season both sides lightly with salt and pepper.
• Prepare the Breading Station
  • Bowl 1: Mix flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.
  • Bowl 2: Beat eggs with water/milk. And light pinch of salt and pepper. I like to season every step of the way. 
  • Bowl 3: Combine panko breadcrumbs with 1/2 tsp of garlic powder, onion powder and a pinch of paprika. Again, lightly season with salt and pepper 
• Dredge each piece in flour, shaking off excess.
• Dip into egg wash, ensuring full coverage.
• Coat in breadcrumb mixture, pressing gently to adhere.
• Heat ½ cup oil in a large pan over medium-high heat (350-375°F / 175-190°C).
  • TIP: Dip the end of a wooden spoon or chopstick into the oil. If bubbles form steadily around it, the oil is ready. If the bubbles are too vigorous, it’s too hot. If there are no bubbles, the oil isn’t hot enough.
• Fry each piece for 2-3 minutes per side until golden brown and crispy.
• Drain on a wire rack (not paper towels, to avoid sogginess). You can put the paper towels under the wire rack. 

Other

• Burrata
• Arugula salad ( I drizzle with lemon olive oil, salt & pepper) if you don’t have lemons infused olive oil just use regular olive oil and do a squeeze of lemon
• Balsamic glaze 

For Assembly

• Top each chicken Milanese with a bed of arugula salad, top with the burrata and the tomato confit! Add some balsamic glaze on top and enjoy! I served with a side of Linguine al Limone
• You can also turn this into a sandwich! I use sourdough bread and spread some pesto, then add everything above!