Eggplant stands in for chicken in Bobby Flay's meatless Milanese recipe

4 skinless, boneless chicken breasts, pounded to approximately 1/4-inch thick between two pieces of plastic wrap; 1 cup all-purpose flour; 3 large eggs, lightly beaten

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Bobby Flay's Chicken Milanese is a dish comprising boneless chicken breasts coated in flour, eggs, and panko breadcrumbs. This crispy delight, known for its golden texture and savory taste, gets its name from Milan, Italy, where it originated. The chicken, pounded thin and fried to perfection, offers a delightful crunch with tender meat inside.

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Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil. Step 2. In a blender or food processor, combine ⅔ cup oil, basil, garlic and salt to taste; purée until smooth. Step 3. In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.

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Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes. Divide the.

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2. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until almost tender, 10-12 minutes. Drain and return to pot. 3. • While potatoes cook, in a shallow dish, combine panko, Italian Seasoning, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper.

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Bobby Flay. Portfolio; About; Shop; Contact; Daily Special. All Recipes. 5 Dishes to Master: Classic Chicken Milanese. Bobby is sharing 5 simple recipes for home cooks to master. Part 4 is a Chicken dish! Get Cooking. Cookbooks. New Cookbook, Sundays with Sophie, Coming Soon!

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Preheat a large skillet over medium heat. Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the.

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Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining.

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Whisk the eggs and water in another dish until smooth. Place the breadcrumbs in a separate shallow baking dish. Dip the chicken, one by one in the flour, egg and finally breadcrumbs. Set aside on a plate. In a nonstick skillet, over medium heat, heat 2 inches of the canola oil until the oil begins to shimmer.

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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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Step 1. Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano.

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From Classic Fried Chicken to Spice-Rubbed Chicken Tacos, these are Bobby Flay's top chicken recipe videos of ALL TIME! #BobbyFlay #FoodNetwork #ChickenWatch.

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Bobby Flay demonstrates how to whip up chicken Milanese with an arugula and tomato salad—a delicious dinner that takes only 15 minutes to prepare. Summer is the perfect time to dine al fresco.

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3. Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely. 4.

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Instructions. For the eggplant, preheat the oven to 400 degrees. Brush eggplant with canola oil on both sides and season with a bit of salt and pepper. Place the slices on a baking sheet in an even layer, leaving a few inches between each slice. Roast the eggplant for 10 minutes.

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Directions. Preheat oven to 425 degrees. Line a baking sheet with foil, and put a wire rack on top. Take the chicken out about 30 minutes in advance to bring to room-ish temperature. Carefully slice the chicken breast in half horizontally, so that you have two thinner pieces of chicken per breast. Pat dry.