Breakfast MIlanese - Dallas News | myFOXdfw.com

Breakfast MIlanese

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Thanks to Tom Fleming from Crossroads Diner for this recipe!

BREAKFAST MILANESE
SERVES  6

INGREDIENTS:
6 EACH 4 OZ CHICKEN BREASTS
3CUPS PANKO BREAD CRUMBS
8 WHOLE LARGE EGGS
¼ CUP MILK
1 ½  CUPS COOKED BLACK BEANS
1 LARGE RED PEPPER ROASTED
3 MEDIUM YUKON POTATOES ROASTED
1 MEDIUM RED ONION ROASTED
1 CUP COOKED SPINACH
2 CUP CHICKEN STOCK
2 TBLP SPOONS CHOPPED ITALIAN PARSLEY
 OZ EVOO
SALT AND PEPPER TO TASTE

METHOD:
LAY CHICKEN BREAST ON CUTTING BOARD AND COVER WITH PLASTIC AND POUND USING MALLET
SEASON WITH SALT AND PEPPER AND RESERVE
IN MEDIUM BOWL, COMBINE 2 EGGS AND MILK AND WHIP TILL SMOOTH
DIP CHICKEN BREAST INTO EGG WASH AND COAT WITH PANKO BREAD CRUMBS AND RESERVE

IN LARGE SAUTE PAN, ADD 2 OUNCES EVOO AND HEAT RED ONIONS, AND RED PEPPER
ADD ROASTED POTATO AND SAUTE FOR 3 MINS
ADD BLACK BEANS, COOKED SPINACH AND SAUTE FOR 2 MINUTES
ADD CHICKEN STOCK AND ITALIAN PARSLEY
SEASON WITH SALT AND PEPPER, AND RESERVE
 
IN LARGE SKILLET, HEAT REMAINING EVOO AND SAUTE CHICKEN BREAST UNTIL GOLDEN BROWN ON BOTH SIDES (APPROX 2-3 MINS PER SIDE) AND RESERVE.

IN MEDIUM SKILLET COOK 6 REMAINING EGGS OVER EASY
 
EVENLY DIVIDE RAGOUT ONTO SIX PLATES AND TOP WITH CHICKEN BREAST
TOP EACH BREAST WITH ONE OVER EASY EGG.

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