Recipe Name: Chicken Milanese with White Pear Balsamic & Orzo
Author Name: Darya
Prep Time: Cook Time:

1 lb thin sliced chicken cutlets
The Olive Shoppe Garlic Infused EVOO
The Olive Shoppe Signature Blend EVOO
The Olive Shoppe Pear White Balsamic
Panko Bread Crumbs
1 lemon
1/2 stick butter
2 Cups of Chicken Broth or Chicken Stock
Tbsp Parsley
Tbs Oregano
Salt and Pepper (to taste)
About 8 cherry tomatoes sliced in half
1-2 cups of cantaloupe cut into bite sized pieces
2 eggs
Cooked orzo or rice
In large bowl, mix arugala, tomatoes, cantaloupe, 2 tbsp of The Olive Shoppe Signature Blend ECVOO and 3 tbsp Pear White Balsamic with a pinch of salt and pepper. Allow to site while chicken cooks.
Wash and dry chicken.
Preaheat pan iwth about a tbsp of garlic olive oil and a pat of butter.
Scramble eggs in a bowl wtih a squeeze of the lemon.
In a separate dish, mix panko, oregano, parsley, salt and pepper.
Dredge chicken in the egg.
Dip chicken in the dry mixture.
Fry chicken until lightly golden.
Place cooked chicken on a dish and lightly squeeze lemon over each slice.
In the drippings, add chicken broth, squeeze remaining lemon and add a dash of salt and pepper and the rest of the butter.
Stir until blended.
Pour sauce over chicken.
Top with arugala mix and serve with orzo or rize.

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