Chicken Milanese with Corn and Tomato Salad

Last post I mentioned we picked out new carpet.  It's here!  It is so much better than what we had.  The old carpet was blue, stained, and completely worn out.  I think it was original to the townhouse.

Before:

Yucky stained carpet.

After:

No more stains!

So fresh.

It really brightens the rooms too.  We love it.  Maddux took a few sniffs and offered his approval.  One home improvement can now be checked off the list.

Now here's a summer chicken dish which is similar to this chicken dish but whatever.  Good is good.

Chicken Milanese with Corn and Tomato Salad
From Every Day with Rachael Ray

1 cup flour
3 large egges, beaten
1 1/2 cups panko bread crumbs
1 lemon, zested and juiced
handlful fresh flat leaf parsley, chopped
2 cloves of garlic, chopped
parmesean cheese
4 boneless chicken breasts, pounded thin
salt and pepper
extra virgin olive oil
2 ripe tomatoes, diced
2 ears of corn, kernels scraped from cob
1/2 small red onion
1/2 cup basil leaves, chopped

In 3 separate bowls, add the flour, eggs, and breadcrumbs.  Combine the lemon zest, parsley and garlic and finely chop on a cutting board.  Add this gremolata to the breadcrumbs along with the paremesean cheese and mix together.

Season the chicken with salt and pepper.  Coat in the flour, then the eggs, then the breadcrumbs.  Heat the olive oil in a large skillet over medium high heat and add the chicken cutlets in batches.  Cook on each side for about 3-4 minutes.

In a bowl, combine the tomatoes, corn, onion, and basil.  Season with salt and pepper.

Serve the chicken with the corn and tomato salad on top.  Drizzle with lemon juice if desired.