CHICKEN MILANESE WITH FENNEL SALAD
This quick weeknight chicken milanese (milanesa) recipe is everything you want in a family-friendly meal: crispy, breaded, pan-fried chicken coated in panko breadcrumbs is topped with a shaved fennel salad with mixed greens. Easy enough to whip up after work for the whole family! Leftovers make an awesome chicken milanese sandwich!
Provided by Ari Laing
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- Cut the fennel. Preheat oven to 350F. Cut the stems and fronds off the fennel (reserve ¼ cup of the greens!), then discard any bruised outer layers. Cut the fennel bulb in half lengthwise, then using a paring knife cut out the tough part of the core (you essentially cut a small triangle shape to remove). Thinly slice the fennel and place in a bowl of ice water.
- Set up the breading stations. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Whisk 3 eggs in a medium bowl to combine. Combine 1 ½ cups panko, ½ cup Parmesan, 2 Tbsp sage, and remaining 1 Tbsp salt in a separate dish.
- Preheat oil. Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use -- you need an even layer on the bottom of the pan that goes up approximately ⅛" - ¼" up the side.
- Dredge cutlets in flour. Move chicken to the eggs, turning to coat on all sides, then shake off any excess. Evenly coat cutlets on all sides in panko breadcrumbs. When oil is hot, transfer chicken and cook for 3-4 minutes per side, until golden brown, but not burned.
- Finish in the oven. Move pan to the oven and bake for 6-8 minutes, or until chicken is fully cooked through. Chicken is safe to eat at 165F, but you can remove it from the oven when it's reached ~155F - it will continue to cook while it rests.
- Make the salad. While chicken is resting, toss salad greens with 1 Tbsp high quality olive oil in a medium bowl to coat; season with additional salt and pepper to taste.
- Season the fennel. Drain the fennel and pat dry on a paper towel to remove any excess water. Toss with 1-2 Tbsp olive oil and toss to coat.
- Finish and serve. Season chicken with a squeeze of fresh lemon juice, then sprinkle each cutlet with a pinch of flaky sea salt. Mound salad atop chicken, then top with plenty of sliced fennel. Garnish with reserved fennel fronds. Serve immediately.
Nutrition Facts : ServingSize 1 chicken cutlet, Calories 617 kcal, Sugar 0.4 g, Sodium 636 mg, Fat 9.3 g, SaturatedFat 1.4 g, Carbohydrate 28.4 g, Fiber 3.8 g, Protein 104.2 g, Cholesterol 324 mg
TOMATO AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds 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
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
- Heat a large skillet over medium-high heat to 360 degrees F.
- Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
- Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
- Serve with a lemon wedge on top of each piece of chicken.
CHICKEN, FENNEL & TOMATO RAGOUT
This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
- Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium
CHICKEN MILANESE WITH TOMATO AND FENNEL SALAD
Steps:
- In a small bowl, whisk together the mustard, some salt and pepper, garlic and lemon juice. Taste to see that the seasoning is zippy enough, then whisk in the extra-virgin olive oil. Toss the dressing with the tomatoes and fennel. Set aside. If the chicken breasts are very thin, pound them to an even thickness of about 3/8 inch. If they're on the thick side, butterfly them by placing them on the work surface and, with your knife parallel to the counter, cutting them almost in half but not all the way through, so they open like a book. Then pound out any uneven spots so the whole thing is about 3/8 inch thick. Get set up for coating the chicken because this can be messy if you're not organized: Put the flour on a plate, the egg in a shallow bowl or plate, and the crumbs on another plate. Season both sides of a chicken cutlet with salt and pepper, then dredge in the flour, shaking off excess, then in the egg, and then right into the crumbs, patting to coat the whole thing. Repeat with the other cutlet. Heat a very large skillet over medium-high heat, and add the oil and butter. When the butter stops foaming, add the chicken. (If your skillet isn't large enough to hold both cutlets comfortably, cook them separately, adding more oil and butter as needed.) Saute cutlets until the crust gets nicely browned (about 2 minutes), carefully flip and cook the other side. If the cutlets are thin, they will cook quickly. Be careful not to overcook them. Drain the cutlets for a few seconds on paper towels, then transfer to dinner plates. Add the salad greens and herb sprigs, if using, to the tomatoes and dressing, toss and then place a pile of salad on top of each cutlet. Serve immediately with the lemon wedges. -- From Martha Holmberg, FOODday PER SERVING: calories: 690 (59% from fat); protein: 41.7 grams; total fat: 45 grams; saturated fat: 9.7 grams; cholesterol: 203 mg; sodium: 241 mg; carbohydrate: 30.5 grams; dietary fiber: 3.5 grams
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