The Hill Seafood and Chophouse's chicken milanese - KMSP-TV

The Hill Seafood and Chophouse's chicken milanese

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(WJBK) - Chicken Milanese
serves 4

Ingredients:

2 whole boneless, skinless chicken breasts (2 lbs)
1 cup all-purpose flour
2 large eggs
4 ounces milk
2 cups Italian bread crumbs (no parsley)
extra virgin olive oil (for sauteing)
1 quart baby arugula
1 pint mixed cherry tomatoes (cut in halves)
2 teaspoons minced garlic
1 tablespoon lemon juice
1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil

Method:

Cut the breasts into halves and trim away any cartilage or visible fat.
Lay the chicken pieces out on plastic wrap, cover with another sheet of plastic, and pound to about 1/3 inch thickness.
If you don't have a classic meat pound, use a rolling pin or bottom of a pot.
Season the chicken with salt and pepper.
Set out three shallow bowls.
Put the flour in one, beat the eggs and milk in the second, and put the bread crumbs in the third bowl.
Dredge the chicken pieces in the flour and pat them , so you have just a thin dusting of flour.
Then dip the egg wash and dangle the chicken over the bowl to let the excess drip off.
Finally, coat the chicken in the crumbs, pressing well to get a good coating.

As you finish breading, put the chicken on a rack.
Set a large skillet over medium-high heat and fill with about 1/3 inch oil
Heat until the oil is shimmering.
Fry the chicken 2 pieces at a time, no crowding, until golden brown on each side and drain on another rack.
Set over a baking sheet.

For the salad put arugula into a mixing bowl.
Add the tomatoes garlic and spoon on the extra virgin olive oil, season with salt and pepper.
Toss to get the salad coated with oil.
Spoon on the lemon juice, vinegar and toss again.
Taste a bit of the arugula and add more vinegar and lemon if you want.


Graduate Specials at The Hill Seafood and Chophouse


All 2014 high school and college graduates will be able to enjoy a free entree, with the purchase of one meal of equal value. Buy one entrée and the graduate eats for free. This offer is valid Monday thru Thursday only, for lunch and dinner, through July 1. Please bring proof of 2014 graduation.

Please note: Minimum purchase of $50.00. The amount of 18% gratuity will be added prior to discount. Dine in only. Offer cannot be combined with any other restaurant certificates, third party offers or other coupons. Value up to $20.00. Maximum 3 graduates per table.

Favorites at The Hill include the Hill of Sautéed Perch, Alan Brothers USDA Prime New York Strip, Roasted Organic Chicken Breast and Tomato Basil, Amatriciana or Alfredo Linguine ~ to name a few. It is also a source of pride that all breads and desserts are made in-house.

Lunch is available from 11:30 a.m. until 3:00 p.m., Monday through Saturday. Dinner is served Monday through Thursday, 5:00 p.m. until 10:00 p.m.; Friday and Saturday, 5:00 p.m. until 11:00 p.m. The patio is now open daily - weather permitting.

The Hill Seafood and Chophouse
123 Kercheval Avenue
Grosse Pointe Farms, MI
Phone 313-886-8101

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