Recipe: Appetizing Chicken Milanese

Chicken Milanese. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated. Place the butter and oil in a frying pan and place over a medium heat. When the butter is melted and foaming add the coated chicken breasts and fry them for three minutes until they are golden brown and crispy, then turn over and fry until the other side is brown and crispy.

Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken. Place another double layer of cling film on top of the chicken. Chicken Milanese is an Italian dish that originated in Milan, it was originally made with veal, but you easily swap with other protein and chicken works great! You can cook Chicken Milanese using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Milanese

1. It's of For the sauce.
2. Prepare 2 of large garlic cloves minced.
3. It's 1 1/3 cup of sliced grape or cherry tomatoes halved.
4. Prepare 2 cups of thinly sliced fennel, about 1 large bulb brown outer skin removed.
5. You need 1 of lemon.
6. Prepare of For the chicken.
7. Prepare 2 of boneless skinless chicken breast with tenderloin removed and pounded thin.
8. You need 1/3 cup of all purpose flour.
9. Prepare Tsp of dried basil.
10. It's Tsp of thyme.
11. It's 2/3 cup of unseasoned bread crumbs (I used panko).
12. It's 1/4 cup of grated Parmesan.
13. Prepare 1/3 cup of peanut or vegetable oil.

Milanese style dishes is that they feature thin slices of meat that are breaded and pan fried. Traditionally Milanese consists of a thin slice of chicken, beef, veal, or pork. Sometimes even vegetables such as aubergine. Each slice is dipped into beaten eggs, seasoned with salt and then dipped in breadcrumbs and shallow-fried in oil.

Chicken Milanese step by step

1. Turn your oven to its warming temp, about 150-170.
2. Start by adding the flour to a bowl, beat the egg in another bowl add the bread crumbs along with the cheese, thyme and basil.
3. Lightly dust the chicken with flour, then the egg and then into the bread crumbs..
4. Once the oil is hot add the add the chicken and frying both sides 3 to 4 minutes or until golden brown. Place on a wire rack in the oven to keep warm..
5. In the same pan add a small glug of evo and add the fennel and cook until it starts to caramelize. Add the tomatoes and garlic and season with a bit of thyme, black pepper and salt to taste, then squeeze in half of lemon. Continue to cook until the tomatoes start to blister and fennel caramelizes..
6. Remove the pan from the heat and stir in about 1/4 cup of mascarpone until the sauce forms..
7. Slice the chicken and serve the sauce over it and finish with fennel fronds..

The term Milanese means a thin cut of meat (originally veal) coated in flour and breadcrumbs and fried. It is usually served exactly as it is, apart from maybe a simple side salad and a wedge of lemon. I serve the fried chicken pieces with Spaghetti and a simple tomato sauce because it's how my family prefer it. In a bowl, lightly beat together the egg and oil Season the chicken with salt and pepper. Next, place the floured chicken into the beaten eggs, coating completely.