WAYZATA, Minn. — Since 1947, Wayzata Bar & Grill, affectionately known as The Muni, has been a top spot for dinner on the patio during Minnesota's wondrous Spring and Summer months. It is owned and operated by the City of Wayzata so every dollar of profit helps maintain the municipality’s streets, lights, sidewalks and parks.
New Executive Chef Eli Renn visited KARE 11 Saturday and talked about Spring and Summer fare at the muni. He also shared an awesome recipe.
For more on Wayzata Bar and Grill (The Muni) check out their website.
Chicken Milanese
Ingredients:
- 4 each 6-8oz boneless skinless chicken breasts
- 4 each whole eggs
- ½ cup grated Parmesan
- 4 cups fine dry breadcrumbs
- Flour, for dredging
- 1 teaspoon red pepper flakes
- Salt and Pepper
- Canola or olive oil for shallow frying
Salsa Verde with Tomato, and Onions
- 1 each small red onion thinly julienned
- 4 cups grape tomatoes ½’d
- 3 each small garlic cloves
- 3 cups baby spinach baby kale, or baby arugula
- ½ cup olive oil
- ¼ cup of grated parmesan
- 2 each lemon for juicing
- 1 cup fresh basil
- Sat and Pepper
Procedure
Pound the chicken breasts into ½ to ¼ inch cutlets. Season with salt and pepper. Hold refrigerated.
Line up 3 bowls or cake pans. Spread the flour out in one, beat the eggs in the second and season with salt and pepper. In the third, mix the bread crumbs, red pepper flakes, and grated Parmesan.
In a large pan, heat 1/8 to ¼ inch of oil over medium to medium high heat. Coat the chicken in the flour and shake off the excess, then coat in the egg, drain the excess and finally coat evenly in the bread crumb mixture.
Working in batches of 1 to 2 cutlets at a time, shallow-fry the cutlets on each side until golden brown. Keep warm in an oven while you fry the remaining cutlets.
In a food processor, combine 1 cup of the bitter greens, the basil, garlic, parmesan, lemon juice. Begin running the machine and slowly stream the olive oil into the processor until it’s completely combined. In a bowl toss remaining greens, onion, and tomato with the sauce.
Serve the chicken topped with the sauce and a lemon wedge.