In my ongoing mission to serve up chicken in new and delicious ways, we present chicken milanese. Begin by pounding out chicken breasts to 1/4" and dredge it in flour & then a quick dip in an egg-wash. Once the breasts are soaked in the egg, then come the real flavor. Into a platter of panko bread crumbs and fresh-grated Parmigiano-Reggiano, making sure both sides are nicely coated. Once completed, the chicken is gently placed into a sizzling bath of extra virgin olive oil and allowed to fry for about 5 minutes total. This results in a crispy crust and moist meat. Add a lemon twist on top, and you're almost ready to serve.

What do you pair with a savory chicken breast? Take a nice, red onion and slice it into thin rings. Let those rings soak for a few hours in a brine of red wine vinegar, kosher salt, a bit of sugar, and a few shots of hot sauce. Use this brine as a dressing on a simple salad of greens and place those pickled onions atop. The sharp bite of the onions cuts through the crispy, fried taste of the chicken.

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