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Prep time
30 minutes
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Cook time
10 minutes
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Makes
2 servings
Author Notes
I love pickle brined chicken nuggets, but this version might be even better. I served it with a zesty slaw to make it an instant favorite. —Brussels Sprouts for Breakfast
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Ingredients
- For the pickle brined chicken Milanese
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1 pound
boneless, skinless chicken breast
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1 cup
pickle brine
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1 cup
flour
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2
eggs (whisked)
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1.5 cups
bread crumbs
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1 tsp
garlic powder
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salt & pepper
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canola oil
- Kale Slaw
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3 cups
kale (thinly sliced, stem removed)
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1 cup
shredded carrot
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1
clove garlic
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1/2 cup
plain Greek yogurt (any fat content)
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1 tablespoon
apple cider vinegar
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2 tablespoons
lemon juice
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1/4 teaspoon
cumin
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2 tablespoons
olive oil
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salt and pepper
Directions
- For the pickle brined chicken Milanese
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Start by cutting the chicken breasts in half, and then pounding them until very thin. I place my chicken in a plastic bag, one piece at a time to pound it. Once pounded, add to a plastic bag, and pour in pickle brine. Put in fridge and let brine for 3 hours.
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After 3 hours, remove chicken from brine and pat dry.
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Get the dredge stations ready. Plate/Bowl 1: Flour, salt, pepper, garlic powder. Plate/Bowl 2: 2 eggs, whisked. Plate/Bowl 3: Bread Crumbs
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Coat the bottom of a frying pan with canola oil, so it's about 1/8 inch deep. Heat over medium heat.
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Take each piece of chicken through the dredging station, and drop into hot oil. Fry on each side for 3 minutes. Remove and repeat as many times as necessary, based on how many pieces of chicken you have and how big the frying pan is.
- Kale Slaw
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Prepare kale and carrots and place in a large mixing bowl. (Cheat tip: the bag of organic broccoli slaw from Trader Joe's is a really good mix to add to shredded kale for this dish)
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In a food processor or bullet, combine all other ingredients until smooth
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Pour smooth dressing over kale and carrots and toss to combine.
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Serve slaw over hot chicken, and enjoy!
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