Pollo a la Milanesa con Prosciutto

Ingredientes

• 1/2 Cup Flour
• Kosher Salt
• Ground Black Pepper
• 2 Large Eggs
• 3 Tablespoons Water
• 2 Cups Panko Bread Crumbs
• 2 Chicken Breasts (boneless, skinless and butterflied)
• Canola Oil
• 8-12 Slices Taleggio Cheese (see note for substitutes)
• 4 Slices Prosciutto
• 1-2 Cups Baby Arugula
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Lemon Juice
• 1/4 Cup Olive Oil
• 1 teaspoon Honey
• 1 teaspoon Fresh Thyme (chopped)
• Kosher Salt
• Freshly Ground Black Pepper

Preparación

1. 1

   --- For the Chicken ---

2. 2

   Heat the oven to 350 degrees.

3. 3

   Place the flour in a lipped dish and season with salt and pepper.

4. 4

   Whisk the eggs and water in another dish until smooth.

5. 5

   Place the breadcrumbs in a separate shallow baking dish.

6. 6

   Dip the chicken, one by one in the flour, egg and finally breadcrumbs. Set aside on a plate.

7. 7

   In a nonstick skillet, over medium heat, heat 2 inches of the canola oil until the oil begins to shimmer.

8. 8

   Cook the chicken cutlets, 1 or 2 at a time in a single layer until golden brown on each side, about 3 minutes, flip and cook another 3-5 minutes.

9. 9

   Meanwhile, place a cooling rack in a rimmed baking sheet and transfer the chicken to it when done. Immediately sprinkle with a little salt.

10. 10

    Transfer the cutlets to another wire rack set over a rimmed baking sheet and transfer to the oven for about 10-15 minutes to finish cooking.

11. 11

    Remove from the oven and top with 2-3 slices of the cheese. Place under a broiler for about 1-2 minutes or until the cheese is melted. Remove from the oven and let rest for 1-2 minutes.

12. 12

    Tear up a slice of prosciutto and place it on top of one chicken breast. Do the same with the other three pieces of chicken.

13. 13

    Top them all with arugula and drizzle with the dressing. Enjoy!!

14. 14

    --- For the Vinaigrette ---

15. 15

    Whisk together the dressing in a glass measuring cup and set aside.