Name: Chicken Milanese with Couscous, Pickled Cucumber-Radish Salad & Ranch
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 English cucumbers; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ⅓ cup plain Greek yogurt; 1 ½ bunches radish; 1 ½ cups whole wheat couscous; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; honey; mayonnaise; onion powder; panko bread crumbs; salt; white wine vinegar

Chicken Milanese with Couscous, Pickled Cucumber-Radish Salad & RanchChicken Milanese with Couscous, Pickled Cucumber-Radish Salad & Ranch — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 English cucumbers

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

⅓ cup plain Greek yogurt

1 ½ bunches radish

1 ½ cups whole wheat couscous

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

honey

mayonnaise

onion powder

panko bread crumbs

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Zest lemons into a medium saucepan, add water and salt, then bring to a boil over high heat. (Reserve lemons for later use.)

Once the water is boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, place vinegar, honey, salt, and crushed red pepper in a large bowl. Stir to combine the pickling liquid.

Trim and halve cucumbers crosswise, then run a vegetable peeler along the length of each cucumber half to make ribbons. Add to the bowl with the pickling liquid.

Trim and slice radishes crosswise into thin rounds. Add to the bowl, gently toss to combine the salad, and set aside.

Place bread crumbs, salt, and pepper in a small bowl, then stir to combine.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Transfer chicken to a plate, spread half of the mayo over the top side, then sprinkle with half of the bread crumbs, pressing gently to adhere. Carefully flip chicken, then repeat with remaining mayo and bread crumbs. (Reserve bowl for later use.)

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, juice the reserved lemons into the reserved bowl.

Using a clean cutting board, shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice, along with yogurt, mayo, and spices, then whisk to combine the ranch dressing. Set aside.

Thinly slice chicken into strips.

To serve, divide pickled salad and couscous between plates or bowls. Top with chicken, drizzle with ranch, and enjoy!

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