4 chicken breasts, butterflied and lightly pounded,
1 cup breadcrumbs and flour mixture,
1 large egg,
75 ml. whipping cream,
1/2 tsp. garlic powder,
1/2 tsp. dried Italian herbs,
1 tbsp. grated Parmesan cheese,
1 bunch arugula,
1 tbsp. capers,
1/2 cup peeled, diced roma tomatoes,
1/4 cup white wine,
salt and pepper to taste,
1 tablespoon butter.
Recipe: In a mixing bowl, mix the egg and cream with a fork. Season the chicken breasts and dip them in the mixture. Combine the breadcrumbs, flour, Italian herbs, Parmesan cheese, salt and pepper and press the chicken breasts in the mixture. Heat little oil in a frying pan and fry the breaded chicken breasts over medium heat (approximately 3-4 minutes per side). Heat the butter in another pan and sauté the arugula, diced tomatoes and capers, add the white wine and cook until au sec. Season and serve on top of the cooked chicken cutlets. Cooking tip: You can drizzle some Alfredo sauce or blush sauce over the Pollo Milanese after serving.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.