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Chicken Milanese
Stacked Salad
O
ffer Italian-food lovers
something light and refreshing
with this salad of crispy Parmesanbreaded chicken breast topped with
full-flavored arugula, Belgian endive,
and radicchio, tossed in a tangy
lemon-garlic vinaigrette.
Yield: 24 servings
Reorder No. Description
Amount
248740
GFS Boneless, Skinless Chicken Breast, thawed
227528
GFS All-Purpose Flour
2 lbs.
505412
GFS Large Eggs
30 ct.
Recipe
Milanese Breadcrumbs
3 lbs.
425192
Fresh Radicchio, shredded
460880
Belgian Endive
107891
GFS Pan and Grill Oil
72 flz.
Recipe
Zesty Charred Tomatoes, sliced
72 ct.
220230
Baby Arugula Lettuce
272396
Markon® Cello-Wrapped Parsley, chopped
562769
Markon Fresh Italian Parsley, trimmed into leaves 48 oz.
Recipe
Lemon-Garlic Dressing
40 ®
Next Course by Gordon Food Service / www.gfs.com / Summer 2012
24 ct.
1½ lbs.
3 lbs.
1½ lbs.
1½ cups
1½ pts.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Cover the chicken breast with film wrap. Pound with the smooth side
of a meat-tenderizing mallet. Place the chicken on a parchment-lined
sheet pan. Place the flour, eggs, and breadcrumbs in 4" stainless steel
hotel pans and dredge chicken breast in the flour, then the eggs, and
then the breadcrumbs. Shake off excess crumbs. Place in a storage
container between parchment-paper layers. Cover and refrigerate
until needed, up to 2 days. CCP: Refrigerate at 41°F, or below. Trim the
radicchio. Shred into 1½–2" pieces. Trim the Belgian endive. Separate
the leaves. Place in separate storage containers, label, date, and
refrigerate until needed, up to 2 days. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place 3 flz. of oil in a heated sauté pan. Place a breaded chicken breast
in the pan. Sauté on both sides until golden brown. Bake at 350°F
in a preheated oven until just cooked through. CCP: Final internal cooking
temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
Place the chicken on a warmed serving plate. Stack 2 oz. of endive
on top of the chicken. Place 2 slices of tomatoes on top of the endive.
Stack 1 oz. each of radicchio and arugula and 10–12 parsley leaves
on top of the tomatoes. Drizzle 1 flz. of lemon-garlic dressing over
the arugula.
Lemon-Garlic
Dressing
Milanese
Breadcrumbs
Yield: 4 lbs.
Reorder No. Description
Amount
789581
GFS Seasoned Breadcrumbs
2 lbs.
164259
Primo Gusto® Grated Parmesan Cheese
2 lbs.
197947
Lemons, zested and finely chopped
225037
Trade East Ground Black Pepper
®
Yield: 36 flz.
Reorder No.
Description
Amount
557781
Lemons
4 ct.
758521
Primo Gusto Extra-Virgin Olive Oil
1 qt.
322164
Chopped Garlic
424307
Kosher Salt
225061
Trade East Restaurant-Grind Black Pepper
2 Tbsp.
1 tsp.
½ tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Juice the lemons. Place the olive oil, lemon juice, chopped garlic,
salt, and ½ tsp. black pepper in a stainless steel mixing bowl. Whisk
together. Transfer to a squeeze bottle or storage container and
refrigerate until needed, up to 3 days. CCP: Refrigerate at 41°F, or below.
2 ct.
1 Tbsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Place the breadcrumbs, Parmesan cheese, lemon zest, and pepper in
a stainless steel mixing bowl and blend well. Place in a covered storage
container, label, date, and refrigerate until needed, up to 4 days.
Costs:
Selling Price
$9.00
Portion Cost
Profit
$6.07
Food Cost
$2.93
33%
Dinnerware: Syracuse China White Plate, 115⁄8"
Zesty Charred
Tomatoes
Yield: 24 servings
Reorder No. Description
Amount
199036
Markon Large Tomatoes
3 lbs.
647220
Trade East Zesty Country Seasoning
1 oz.
424307
Kosher Salt
2 tsp.
225037
Trade East Ground Black Pepper
1 tsp.
107891
GFS Pan-and-Grill Oil
2 flz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Slice the tomatoes into ¼"-thick slices on an electric slicer. Sprinkle
one side of the slices with zesty seasoning. Season to taste with salt
and pepper. Warm the oil on a heated flat-griddle or grill. Quickly
grill tomatoes seasoned side down on the hottest part of the grill, just
until the surface is charred. Do not cook until soft. Cool. Transfer
to a covered storage container between parchment-paper layers and
refrigerate until needed, up to 2 days. CCP: Refrigerate at 41°F, or below.
Next Course by Gordon Food Service / www.gfs.com / Summer 2012 41