This week, Stephen Gallagher, of The Trattoria in St James, shows Lily Stolzberg how to make a chicken milanese.

Chicken
• 1.5 pounds, 8 Thin Sliced Boneless Skinless Chicken Breasts
• Panko Breadcrumbs
• Eggs 
• 2 Tbsp Milk 
• Olive Oil
• Aged Balsamic Vinegar

Salad
• 6-8 Plum Tomatoes
• ¾ Cup Red Onion
• ½ Cup Pepperoncini
• 2 Oranges peeled and segmented (about 20 Segments)
• 12 Slices Thin shaved Fennel (on Mandolin) 
• 6-8oz Baby Arugula
• 2 Lemons

In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set these three dishes aside.
Salt and pepper both sides of the chicken pieces.  Dredge one at a time in the flour, then quickly dunk both sides in the egg mixture and coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
Heat ¼ cup of olive oil in a skillet over medium-low heat. When oil is hot, add two pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer the chicken to a clean plate. Add the other tablespoon of oil to the skillet and cook the other two pieces of chicken. Repeat this process until all of the chicken is cooked.

Prepare salad:
Add the juice of two lemons to three tablespoons of extra virgin olive oil. Peel and segment the orange. Using a mandolin, cut twelve slices of thinly shaved fennel. Thinly slice onions and pepperoncini. Cut plum tomatoes into eight pieces. 
Combine tomatoes, red onion, pepperoncini, oranges, fennel, and arugula. Dress with the lemon juice and olive oil and season to taste with salt and pepper. To serve, place one piece of cooked chicken on each plate. Top generously with salad. Sprinkle with a little kosher salt and fresh squeezed lemon juice. Finish with a drizzle of Aged Balsamic.