Chicken Milanese With Tomato And Fennel Sauce Food

GIADA'S CHICKEN MILANESE

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.

CHICKEN MILANESE

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 TOMATO AND FENNEL SAUCE

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.

CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE RECIPE

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.