GIADA'S CHICKEN MILANESE
Giada's Chicken Milanese is perfectly crispy, and a tasty side "sauce" of cherry tomatoes and fennel completes the dish.
Provided by Giada De Laurentiis
Categories Main Course
Time 43m
Yield 4
Number Of Ingredients 17
Steps:
- For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
- Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
- On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
- In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.
- For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.
- Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
Nutrition Facts : ServingSize 4, Calories 646
CHICKEN MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium heat.
- Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
- Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.
CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE
Steps:
- Chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees. Line a baking sheet with a wire rack. I use a broiler pan :-) Using 3 shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme. Pound chicken and season with salt and pepper. Dredge chicken in flour, beaten eggs, and bread crumb mixture, pressing to adhere. In nonstick pan, heat oil over medium heat. Brown chicken, about 3 to 4 minutes on each side. Transfer chicken to broiler pan to keep warm. Sauce: Add olive oil to reserved cooking juices and heat over medium heat. Add fennel and cook for 5 to 6 minutes. Stir in cherry tomatoes, 1/4 teaspoon each salt and pepper, garlic, and thyme. Cook for 5 to 6 minutes. Add the mascarpone cheese and stir until creamy. Season with salt and pepper to taste. Transfer chicken to serving platter and spoon sauce over before serving.
CHICKEN MILANESE WITH FRESH TOMATO SAUCE
Here's a delicious tangy chicken coated with Progresso® bread crumbs topped with shallot-tomato sauce - an Italian dinner that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 30 seconds longer. Remove from heat; transfer to medium bowl. Stir in basil; cover to keep warm.
- In shallow bowl, mix bread crumbs and cheese. In same skillet, heat remaining 4 1/2 teaspoons oil over medium heat. Spray both sides of chicken with cooking spray; coat with bread crumb mixture. Cook chicken in oil 12 to 15 minutes, turning once, until juice of chicken in oil 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- On each of 4 plates, place 1 chicken breast; spoon sauce evenly over chicken.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 110 mg, Fiber 1 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE RECIPE
Provided by linguini
Number Of Ingredients 18
Steps:
- For the chicken: Place an oven rack in the center of the oven and preheat the oven to 150F. Line a rimmed baking sheet with a wire rack. Spoon the flour into a wide, shallow bowl. Crack the eggs into another wide, shallow bowl; lightly beat them . In a third wide, shallow bowl, combine the bread crumbs, Parmesan cheese,basil, and thyme. On a work surface, place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to1/2 inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread-crumb mixture, pressing gently to adhere. In a large, nonstick sauté pan, heat the vegetable oil ove medium heat. Place 2 pieces of breaded chicken in the oil and cook until light golden brown, 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the pan. For the sauce: Add the olive oil to the reserved cooking juices in the sauté pan and heat over medium heat. Add the cherry tomatoes, garlic, thyme, salt, and pepper. Cook for 5-6 minutes, until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, if needed. To serve, arrange the chicken on a serving platter and spoon the sauce on top. Garnish with the fennel fronds.
CHICKEN WITH FENNEL AND TOMATO
The chicken in this recipe steams on top of the vegetables as they cook on the stove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 5
Steps:
- In a large, deep skillet, combine tomatoes, fennel, and wine; season with salt and pepper. Arrange chicken breasts in a single layer on top of vegetables, allowing as much space between pieces as possible; season with salt and pepper.
- Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes.
- Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds.
- To slice fennel, remove stalks and fronds. Halve bulb lengthwise through the root. Cut out tough part of core from each half, and discard. Thinly slice crosswise (for most tender pieces).
Nutrition Facts : Calories 323 g, Fat 3 g, Protein 54 g
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