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.
CHICKEN MILANESE WITH LEMON CAPER SAUCE
Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve.
Provided by gailanng
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
- Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
- Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
- In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
- Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
- Drizzle prepared sauce over chicken when serving.
CHICKEN MILANESE
Pan fried Chicken Breast with a Garlic Balsamic Butter sauce, Lemon Herbed Potatoes, and Mixed Greens salad
Provided by SavvyCook411
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place cleaned and rinsed chicken breasts on a flat protected surface. To butterfly each chicken breast, place your knife at the uppermost part of the chicken breast and make a cut about 4 inches in and follow it down towards the tail end of the chicken breast. Continue to slice into the chicken breast making each half as even as possible without separating them. Pat each split chicken breast dry with a paper towel and season with salt, pepper and lemon pepper on both sides. Coat each chicken breast with all purpose flour and shake off excess. Pre-heat a skillet to medium heat and add 1/2 to a cup of cooking oil depending on the depth of the skillet. Pan sear each chicken breast on either side until golden brown and fully cooked through (roughly 3 minutes per side). Let chicken breasts drain on paper towel before serving(approx.2 min.).
- Peel the potatoes and cut them into wedges. Place them on a sheet pan with parchment paper. Drizzle with 2 teaspoons extra virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons lemon juice, salt and pepper to taste. Roast in a 325 degree oven until fork tender. approximately 20 minutes.
- Open the 10 oz. of arugula or mixed greens and pour into a mixing bowl. Add the sliced, quartered tomatoes and Italian dressing or dressing of choice. Sprinkle of black pepper is optional. Gently toss salad together and divide about 2 ounces per plate.
- The finishing sauce for the chicken breasts: Using the pan drippings from the cooked chicken breasts, return the skillet to a moderate heat. Stirring with a spatula or spoon add 2 tablespoons butter, 2 tablespoons balsamic vinegar, and four sliced garlic cloves. Cook for approximately 1 minute. Place each chicken breast on Plate and drizzle some of the sauce on top of each one. Next, place potato wedges alongside each chicken breast. Enjoy!
CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE
Golden chicken cutles with a velvety and buttery-lemon-sage sauce. This serves 8, but feel free to cut the recipe in half. From Food and Wine.
Provided by gailanng
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
- Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
- Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.
Nutrition Facts : Calories 526.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 221.9, Sodium 629.3, Carbohydrate 19.3, Fiber 1.4, Sugar 2.2, Protein 43.4
More about "lemon chicken milanese recipes"
CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE …
From foodandwine.com
5/5 Total Time 45 mins
- In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
LEMON PARMESAN CHICKEN MILANESE RECIPE - GRANDE …
From grandecheese.com
Estimated Reading Time 1 min
LEMON CHICKEN MILANESE IS CRISP CUTLETS WITH A LEMON …
From anothertablespoon.com
SHEET PAN GARLIC CHICKEN “MILANESE” WITH LEMON
From theclevermeal.com
LEMON CHICKEN MILANESE RECIPE | CHICKEN MILANESE - BLOG
From licious.in
Cuisine ItalianCategory Main DishServings 2
CHICKEN MILANESE WITH LEMON BUTTER SAUCE - MOTHER THYME
From motherthyme.com
CHICKEN MILANESE RECIPE | DIETHOOD
From diethood.com
CHICKEN MILANESE RECIPE - MASHED
From mashed.com
CHICKEN MILANESE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
15 ITALIAN RECIPES WITH CHICKEN - THE SEASONED MOM
From theseasonedmom.com
LEMON GARLIC CHICKEN MILANESE · JUST SAVOR IT
From justsavorit.com
LEMONY CHICKEN MILANESE WITH ARUGULA SALAD RECIPE
From bonappetit.com
LEMON CHICKEN PICCATA RECIPE | CHEF JEAN PIERRE
From chefjeanpierre.com
AIR FRYER CHICKEN MILANESE WITH WHITE WINE SAUCE
From wholeandheavenlyoven.com
MILANESE LEMON CHICKEN - SARATOGAOLIVEOIL.COM
From saratogaoliveoil.com
CHICKEN MILANESE WITH GREEN OLIVE AND PRESERVED LEMON SALSA …
From greatbritishchefs.com
TOP 44 CHICKEN MILANESE RECIPE AUTHENTIC RECIPES
From kasper864.motoretta.ca
ALMOND CHICKEN TENDERS RECIPE WITH LEMON CURRY MAYONNAISE
From fromachefskitchen.com
LEMON MILANESE-STYLE CHICKEN RECIPE - HOME CHEF
From homechef.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #kid-friendly #chicken #dietary #high-protein #high-in-something #meat #chicken-breasts
You'll also love