Chicken Milanese with Cucumber Ceviche
Recipe for Week of January 24-28, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 15minutes
Cook Time
Servings Prep Time
Yield4 servings 15minutes
Cook Time
For the Cilantro Oil
  • 4cups cilantro
  • 1teaspoon Salt
  • 1 1-inch piece gingerpeeled, finely grated or minced
  • ½cup canola oil
  • 3tablespoons fresh lime juice
For the Chicken
  • 4cups panko breadcrumbs
  • 4 eggs
  • 1cup flour
  • 1teaspoon Salt
  • ½teaspoon pepper
  • 4 skinlessboneless chicken breasts
  • vegetable oilfor frying shallow frying about 1 cup
For the Cucumber Ceviche
  • 3 medium Persian cucumberscut into small pieces
  • 1 medium fennel bulbcut into small pieces
  • ½ small red onionvery thinly sliced
  • Saltto taste
For Serving
  • cilantro leaves
  • 1 limecut into wedges for serving
To Make the Cilantro Oil
  1. Immersion blend cilantro, ginger, and vegetable oil blend until almost smooth. Mix lime juice into oil and season with salt.
To Make the Chicken
  1. Place chicken breast in a large ziplock. Using a meat pounder tenderize and pound out meat until it is about 1/2 inch thick.
  2. Put panko in one shallow bowl. Place eggs in another shallow bowl and whisk. Place flour, pepper and salt in a third bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
  3. Working with 1 chicken breast at a time, coat with flour, pepper and salt shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.
  4. Place on a rimmed baking sheet. Repeat with remaining chicken.
To Cook the Chicken
  1. Pour oil into pan, just enough to coat the bottom well and bring to proper frying temp heat. Carefully swirl oil in skillet and cook chicken just until golden on the bottom, about 2 minutes. Using a flat spatula or tongs, carefully turn chicken over and cook until golden on the other side, about 2 minutes. Transfer to wire rack in prepared baking sheet and season with salt while still hot. Repeat with remaining chicken breasts.
To Make the Ceviche
  1. Toss cucumbers, fennel, onion, cilantro oil, and salt in a medium bowl and top with some cilantro.
To Serve
  1. Serve chicken with cucumber ceviche, leftover cilantro and lime wedges.