Here's Made In Hospitality & Partnership Lead George Steckel's recipe for Chicken Milanese with Fennel and Cabbage Slaw that utilizes a Made In Saute Pan!
Serves 2
2 chicken breasts, butterflied
2 eggs, beaten
1.5 cups flour
1.5 cups breadcrumbs,
Grated Parmigiano Reggiano or Pecorino Romano
(Adapted from MUNCHIES Guide to Dinner cookbook)
1 bulb fennel
¼ head cabbage
1 Tbsp whole grain mustard
1 Tbsp dijon mustard
1 tsp sherry vinegar
3 Tbsp olive oil
Dip chicken breasts in flour, then eggs, then breadcrumbs, which are seasoned with salt, pepper, and cheese.
Shallow fry the chicken in olive oil using a Made In Saute Pan until golden brown. Flip and repeat.
Remove chicken and allow to rest on wire rack. Salt while it is still hot.
Whisk mustards, vinegar, and olive oil and adjust seasoning to your taste.
Thinly slice fennel and cabbage and toss with dressing.
Put chicken on a plate and top with slaw. Serves 2.
