Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Chicken Milanese with Cucumber Ceviche

Home / Recipes / Chicken Milanese with Cucumber Ceviche

Print Recipe
 Chicken Milanese with Cucumber Ceviche
Recipe for Week of January 24-28, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Latin
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
Ingredients
For the Cilantro Oil
  • 4 cups cilantro
  • 1 teaspoon Salt
  • 1 1- inch piece ginger peeled, finely grated or minced
  • ½ cup canola oil
  • 3 tablespoons fresh lime juice
For the Chicken
  • 4 cups panko breadcrumbs
  • 4 eggs
  • 1 cup flour
  • 1 teaspoon Salt
  • ½ teaspoon pepper
  • 4 skinless boneless chicken breasts
  • vegetable oil for frying shallow frying about 1 cup
For the Cucumber Ceviche
  • 3 medium Persian cucumbers cut into small pieces
  • 1 medium fennel bulb cut into small pieces
  • ½ small red onion very thinly sliced
  • Salt to taste
For Serving
  • cilantro leaves
  • 1 lime cut into wedges for serving
Course Main Dish
Cuisine Latin
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
Ingredients
For the Cilantro Oil
  • 4 cups cilantro
  • 1 teaspoon Salt
  • 1 1- inch piece ginger peeled, finely grated or minced
  • ½ cup canola oil
  • 3 tablespoons fresh lime juice
For the Chicken
  • 4 cups panko breadcrumbs
  • 4 eggs
  • 1 cup flour
  • 1 teaspoon Salt
  • ½ teaspoon pepper
  • 4 skinless boneless chicken breasts
  • vegetable oil for frying shallow frying about 1 cup
For the Cucumber Ceviche
  • 3 medium Persian cucumbers cut into small pieces
  • 1 medium fennel bulb cut into small pieces
  • ½ small red onion very thinly sliced
  • Salt to taste
For Serving
  • cilantro leaves
  • 1 lime cut into wedges for serving
Instructions
To Make the Cilantro Oil
  1. Immersion blend cilantro, ginger, and vegetable oil blend until almost smooth. Mix lime juice into oil and season with salt.
To Make the Chicken
  1. Place chicken breast in a large ziplock. Using a meat pounder tenderize and pound out meat until it is about 1/2 inch thick.
  2. Put panko in one shallow bowl. Place eggs in another shallow bowl and whisk. Place flour, pepper and salt in a third bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
  3. Working with 1 chicken breast at a time, coat with flour, pepper and salt shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.
  4. Place on a rimmed baking sheet. Repeat with remaining chicken.
To Cook the Chicken
  1. Pour oil into pan, just enough to coat the bottom well and bring to proper frying temp heat. Carefully swirl oil in skillet and cook chicken just until golden on the bottom, about 2 minutes. Using a flat spatula or tongs, carefully turn chicken over and cook until golden on the other side, about 2 minutes. Transfer to wire rack in prepared baking sheet and season with salt while still hot. Repeat with remaining chicken breasts.
To Make the Ceviche
  1. Toss cucumbers, fennel, onion, cilantro oil, and salt in a medium bowl and top with some cilantro.
To Serve
  1. Serve chicken with cucumber ceviche, leftover cilantro and lime wedges.