Fried Chicken Cutlet over Dandelion Greens

This is a mash up of  chicken milanese on a bed of arugula  with some favorite flavors of southern cooking, with a great end result. The chicken is marinated in buttermilk and hot sauce and then dipped in breadcrumbs,  with a nice crunchy result with a little kick too!  This chicken is actually much easier to make than the traditional milanese version that requires dipping in flour then egg then breadcrumbs. The dandelion salad is perfect complement with a slightly peppery taste , enhanced with the taste of lemons! It’s perfect summer dining!

From by the bay wishing you dandelion food memories!

Maryann

blog chic dandelion salad

Fried Chicken Cutlet over Dandelion Greens

Serves 4

Ingredients

  • 1 pound extra thin skinless chicken cutlet
  • 2 cups buttermilk
  • 1 teaspoon hot sauce
  • 3 cups panko crumbs
  • 1 cup flour
  • 1 teaspoon hot paprika
  • 1 teaspoon fresh ground black pepper
  • canola oil
  • bunch of dandelions greens bottoms removed and cleaned
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • fine sea salt and fresh ground black pepper to taste
  • lemon slices, to garnish
  • grated parmesan cheese

Directions

In a shallow bowl add buttermilk and hot sauce. Whisk together. Add chicken cutlet , cover with plastic wrap and  place in refrigerator for two hours. Bring to room temperature before cooking.  In food processor add panko crumbs and process into fine crumbs.  In a shallow bowl add panko, flour, paprika and pepper. Mix well.  Remove chicken from buttermilk and dredge in the panko mixture on both sides.  Let sit on a baking sheet as you coat the rest of the chicken. In the meantime, In a large saucepan add 1/2 inch canola oil . Place oil on medium to high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait or the chicken will be soggy. When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking. Prepare greens by tossing with olive oil, lemon juice, salt and pepper.  Place greens on a platter and add the chicken cutlets. Garnish with lemon slices and cheese. Serve immediately.

Hint: When shopping for dandelion greens make sure that you are getting young greens, that are GREEN, if they are older they will be yellow, the stalks harder……organic is the way to go with this green, otherwise use arugula as you salad.

 

 

2 thoughts on “Fried Chicken Cutlet over Dandelion Greens

  1. Karin

    My first dinner in Italy (Milan) when I went for my 50th two years ago, was Veal Milanese and it was WONDERFUL! After all, what good german girl wouldn’t love a good schnitzel! This looks like a terrific riff on it – thanks Maryann for another great recipe, and reminding me of a great memory!! xoxo

    Reply

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