Chicken Milanese with a Rosemary Potato Galette Recipe

Chicken Milanese with a Rosemary Potato Galette

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For the chicken:

2 chicken breasts, pounded thin using a rolling pin or small frying pan
1 cup breadcrumbs
1 egg
1 tsp salt
four for dredging

For the Galette:

1 lb yellow potatoes (3 large), peeled, blanched, and thinly sliced (on a mandolin if you have it, but let’s be honest, who has room?)
1 tablespoon rosemary, coarsely chopped
1 1/2 tbsp butter

For Salad:

1/3 can cannelloni beans, rinsed and drained
4oz baby spinach
1/3 red onion, sliced in very thin half crescents

For the Dressing:

3 tbsp balsamic
1 1/2 tbsp Dijon mustard
4 tbsp olive oil
½ tsp salt
pepper to taste

How to make Chicken Milanese with a Rosemary Potato Galette

Chicken Milanese, Rosemary Potato Galette, Spinach Salad with Cannelloni Beans, Red Onion, and Balsamic Vinaigrette
Makes 2 Servings

Fill a medium pot ¾ of the way with water, cover, and bring to a boil over high heat. When the water reaches its potential, add the potatoes. Remove the unpeeled potatoes for the galette when they are slightly tender on the outside, but not completely cooked through. When you cut these in half, they will still have a lighter, hardened core. Set these aside.

For the galette, cut the potatoes into very thin slices as if you were making potato chips. On a rimmed baking sheet, lay the slices in overlapping rows making sure at least half of each slice’s surface area is exposed to the heat (see image below). In the microwave, heat the butter and rosemary until fully melted. Drizzle the butter mixture over the potatoes and place in the oven for 20 – 30 minutes, until the top is browned and crispy. Sprinkle the chips with coarse salt and taste for seasoning. These will need quite a bit of salt for the french fry effect.

Meanwhile in a large shallow bowl, beat the egg together with 1 tbsp of water. Combine the flour and salt on a plate. Place the breadcrumbs on a second plate. Dredge the first chicken breast in the flour, shaking off any excess. Then cover the breast with the egg mixture and place on the breadcrumb plate, making sure both sides are covered. Repeat with the second breast.

In a sauté pan large enough to fit the breasts, heat 1 – 2 tablespoons of olive oil over a medium flame and lightly fry the chicken until cooked through and browned on both sides.

In a small bowl, combine all ingredients for the dressing. In a larger bowl, toss the spinach, red onion, and cannelloni beans with half of the dressing.

To plate, place half of the galette on each plate, top with one chicken breast and a large helping of salad.

Leftover ingredients can be turned into:

Rosemary-Balsamic Chicken, Tuscan Baked Beans, and Spinach Potato Cakes

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