Lucindas Chicken Milanese Recipes

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CHICKEN MILANESE



Chicken Milanese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1/4 cup whole milk
3 large eggs
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup seasoned breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Arugula, for serving
Balsamic vinegar, for drizzling
1/2 cup fresh Parmesan shavings
1 lemon, cut into wedges

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.

LUCINDA'S CHICKEN MILANESE



Lucinda's Chicken Milanese image

Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3 pounds boneless, skinless chicken breasts
4 large eggs, beaten
1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
1 teaspoon coarse salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges

Steps:

  • Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
  • Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
  • In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
  • Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

CHICKEN MILANESE



Chicken Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

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.

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