Chicken Milanese with Anchovy & Fennel
Fried chicken and anchovy is one our favorite examples of surf & turf. The concentrated umami of the anchovy amplifies the tenderized, breaded chicken cutlet. A light and crunchy salad of fennel and celery balances out the richness.
Serves 4
INGREDIENTS
For the chicken
1 ½ pounds chicken breast (3-4 breasts)
½ cup all-purpose flour
3 eggs
2 cups panko breadcrumbs
3 tablespoons white sesame seeds
For the dressing
6 anchovies
1 garlic clove
1 orange, zest only
1 lemon, zest only
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon honey
½ cup extra virgin olive oil
For the salad
1 head celery, stalks thinly sliced on a sharp bias
1 head fennel, thinly sliced on a mandoline (see note)
2 tablespoons capers
¼ bunch parsley, washed and whole leaves picked
To serve
Extra anchovy filets
Flakey salt
METHOD
Tenderize the chicken. On a stable surface, position the chicken breasts between two pieces of parchment paper. Leave plenty of room between the breasts, as they will expand. Using a meat tenderizer (or rolling pin), pound the chicken breasts until they’re about ½ inch thick.
Bread the chicken. Arrange three wide containers (like quarter sheet pans) in a line. Add flour to the first pan, eggs to the second, and panko and sesame seeds to the third. Season each pan with a generous pinch of salt. Make sure everything is well mixed. Going down the line, coat each chicken breast with flour, egg, and the panko mixture. Remove to a plate. Take your time with each step to ensure that all major surfaces are coated. If you run low on flour or panko (or it gets too clumpy), add more.
Make the dressing. Using a mortar and pestle or food processor, grind up the anchovies, garlic, and zests, then mix in the mustard, vinegar, and honey. Stream in the olive oil while mixing so the dressing is well emulsified. Taste for salt, acid, and sweetness, and adjust.
Fry the chicken. Choose your widest skillet (cast iron or carbon steel is best). Depending on the size, you may have to fry the breasts one at a time (don’t crowd the pan). Add oil to a depth of about ½ inch and heat on medium to 350°F. Carefully add a chicken breast, laying it away from you. Fry for about 4 minutes, until golden brown and crispy, then flip and repeat. Cook to an internal temperature of 150°F. Remove to a wire rack set over a sheet pan to drain. The oil temperature will fluctuate as you add and remove chicken, so use a thermometer, and adjust the heat to keep the temperature as close to 350°F as possible.
Finish the salad. Add the celery, fennel, capers, and parsley to a mixing bowl. Toss with the dressing and taste for seasoning.
Plate. Place a chicken breast on the plate and arrange the salad on the side. Top the salad with 2 or 3 whole anchovies. Finish the chicken with a little flakey salt.
Note: A Japanese mandoline is an essential tool for thinly slicing salad vegetables. It’s also the tool most likely to bite you. Keep your fingertips away from the blade. Keep your hand open and your fingers out, pressing the vegetables to the cutting surface with your palm. Don’t try to get every last millimeter of fennel: sacrifice some edible flesh at the root end to save your hand. Don’t be a hero. Check out our how-to video.
FURTHER READING
