CHICKEN MILANESE
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g
CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)
Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- SAUCE PREPARATION:.
- MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
- COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
- ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
- CHICKEN & VEGETABLES PREPARATION:.
- COMBINE all chicken ingredients in a mixing bowl and blend well.
- MARINATE for 30 minutes.
- HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
- SAUTE chicken strips until internal temperature reaches 165°F.
- ADD all vegetables and saute until cooked through.
- ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
- TRANSFER to a serving platter and garnish with chopped parsley.
CHICKEN MILANESE (OLIVE GARDEN COPYCAT)
Make and share this Chicken Milanese (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Weeknight
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
- WHISK eggs and milk together in a flat-bottom bowl.
- MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
- DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
- MELT butter in sauce pan over medium heat.
- ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
- ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
- ADD roasted garlic, pepper and salt. Stir until well blended.
- ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
- HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
- ADD cooked, drained tortellini pasta to sauce and blend well.
- TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
- GARNISH with fresh parsley and lemon wedges.
Nutrition Facts : Calories 1150.3, Fat 78.6, SaturatedFat 39.3, Cholesterol 392.7, Sodium 1479.6, Carbohydrate 46.2, Fiber 2.6, Sugar 4.2, Protein 54.1
CHICKEN MILANESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
- 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 the 3 dishes aside for a sec.
- Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
- To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.
OLIVE GARDEN CHICKEN MILANESE RECIPE
Make this Straight-From-the-Restaurant Olive Garden Chicken Milanese Recipe at home and your Chicken Milanese will taste just like Olive Garden.
Provided by Mark
Categories Kid Favorite Main Course
Time 1h5m
Number Of Ingredients 27
Steps:
- Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
- Whisk eggs and milk together in a flat-bottom bowl.
- Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
- Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
- Melt butter in sauce pan over medium heat.
- Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
- Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
- Add roasted garlic, pepper and salt. Stir until well blended.
- Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
- Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
- Add cooked, drained tortelloni pasta to sauce and blend well.
- Transfer chicken to a large platter and serve with hot, creamy tortelloni.
- Garnish with fresh parsley and lemon wedges.
CHICKEN MILANESE
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
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20 COPYCAT OLIVE GARDEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (5)Published 2021-03-18Category Copycat Recipes, Recipe Roundup
- Olive Garden’s Alfredo Sauce. Put down that jar of sauce and step away! If you’re making alfredo, it really should be from scratch, and it really should be this Olive Garden recipe.
- Olive Garden Chicken Gnocchi Soup. As if this creamy chicken soup isn’t already decadent enough, they went and threw in some pillowy gnocchi too! Genius!
- Olive Garden Chicken Marsala. Chicken and mushrooms are a classic combination ,but add in some white wine, and you’ll have a winner! The chicken will cook in the pan along with the mushrooms and white wine, soaking up all that flavor to make every bite juicy and bursting with flavor.
- Olive Garden Chicken Scampi. This one of the prettiest dishes on this list! The colors are amazing, and I love how simple it is. Rather than a heavy sauce, you get so much from the wine, cheese, and cream, without needing to drown the pasta.
- Breadsticks Recipe (Olive Garden Copycat) How many times have you been to the Olive Garden and not had a refill of the breadsticks? Never, is my guess!
- Olive Garden Toasted Ravioli. I know these are on the appetizer page, but I’ll often order them as my main course. You can make these at home using ready-made ravioli and breadcrumbs.
- One-Pot Olive Garden Zuppa Toscana Soup. Soup has never looked so good! Did you know that this dish has bacon and sausage in the mix? Not to mention the potatoes, garlic, and creamy sauce.
- Pasta e Fagioli Soup (Better than Olive Garden’s) This hearty soup is full of pasta and beef, and will fill you up right until dinner. I like to think of it as an Italian chili since there’s chopped tomatoes, veggies, and plenty of beans.
- Olive Garden Salad Recipe. I have to admit that I’ve never had the Olive Garden salad before. If I’m eating at a restaurant, you’d better believe I’m ordering something bad for me!
- Olive Garden Shrimp Scampi Copycat Recipe. Is there anything more appealing than a plate full of bright pink shrimp? They’re just so juicy and meaty, and they pair with everything from pasta to grits.
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