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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Milanese-Updated

 

Photo Jun 12, 4 12 07 PM

Chicken Milanese is my favorite of all my dishes. The idea of warm chicken on top of a cool, crisp green salad, lightly dressed with lemon juice and olive oil and shaved pieces of Parmigiano-Reggiano cheese, makes me, well…CRAZY

All Chicken Milanese is, is a breaded chicken cutlet that’s been shallow fried in olive oil. My grandmother had her method, she would dip the chicken breasts in beaten eggs that had been seasoned, and then the chicken would be dredged in Italian bread crumbs.  I’ve updated that a bit.

To make the best-fried chicken, the chicken should be marinated in buttermilk, for a couple of hours or overnight, as a first step. It really tenderizes the chicken and then, of course, a flour or breading would follow.  I’ve decided to use a seasoned Greek yogurt as a first step then follow that up with the breading. It makes the chicken so tender and the spices really permeate the meat. Then I follow up with the breading.

I’m a really big fan of grilled chicken on top of a Caesar salad, so that gave me this idea! I’m using my favorite brand of a creamy chicken Caesar dressing as a marinade for my Milanese. The spices are already in the dressing, and I love the flavor of a Caesar dressing. This will make a great marinade and tenderizer for the chicken cutlets.

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Chicken Milanese-Updated

 

Prep Time: 15 minutes
Inactive Prep Time: Minimum 2 hours
Total Cook Time: 35 to 40 minutes
Yields: 4 servings
Equipment: large baking sheet and rack, 12-inch sauté pan, large mixing bowl, vegetable peeler

Ingredients:
1/2 cup olive oil
1 pound of chicken cutlets (breasts)
1-16 ounce bottle of creamy Caesar dressing
2 1/2 cups of Italian seasoned bread crumbs
1/4 cup of freshly chopped Italian flat-leaf parsley (2 tablespoons of dried)
2 packages of prewashed mixed greens
Parmigiano-Reggiano cheese shaved
2 lemons
1/4 cup of *E.V.O.O.
Kosher salt
Freshly cracked black pepper

Directions:
In a large bowl, marinate chicken cutlets in 1 bottle of Creamy Caesar dressing.

Note: Make sure each on the cutlets is coated on both sides. Cover with plastic wrap and place in the frig for at least 2 hours.

Preheat oven to 350-degrees F.
Line baking sheet with foil and spray rack with non-stick cooking spray.

Remove the chicken from the frig. Pour the bread crumbs into a large bowl, then dredge each cutlet, shaking off the excess buttermilk, into the bread crumbs, again shaking off the excess breadcrumbs from each of the cutlets. Once they’re all breaded, set them onto the baking sheet pan fitted with a rack.

Preheat a large sauté pan over medium heat. Carefully add in the olive oil, tilting the pan away from you. Make sure the bottom of the pan is covered in oil. Once the oil has come up to temperature, ( you can test this by just submerging the handle of a wooden spoon into the oil. If you notice the oil bubbling, surrounding the tip of the handle, the oil is ready.) carefully add the breaded chicken to the pan. Do not overcrowd the cutlets. You may have to do this shallow frying in batches and possibly add more olive oil. Pan fry about 2 to 3 minutes per side, just enough to get a golden brown color on both sides.

Transfer golden brown cutlets back onto the baking sheet fitted with the rack. Transfer the chicken to the oven and bake for another 25 to 30 minutes or until chicken is completely cooked through. The internal temperature of 165-degrees F.

To serve:
Divide the mixed greens onto 4 salad plates. Squeeze about 1 tablespoon of lemon juice over each salad. Drizzle each with a couple of tablespoons of *E.V.O.O. Sprinkle each salad with salt and pepper. Using a potato peeler, shave a few shavings of Parmigiano-Reggiano over each salad. Top each of the cold crisp salads with 2 of the hot pieces of the Chicken Milanese.  Take the remaining lemon and squeeze some of the juice over all of the chicken. Serve immediately and enjoy!!!

*E.V.O.O. is extra virgin olive oil.

 

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2 Comments »

Chicken Milanese

 

2014-07-01 17.14.06

My Chicken Milanese recipe is so easy and versatile you can make it using pork or turkey as well. You want to ask your butcher to slice the meat, “scaloppine-style”, which is a very thinly sliced cutlet.

2014-07-01 15.31.51

Flat Leaf Italian Parsley

Oregano

 

Thyme

2014-07-01 16.46.23

2014-07-01 17.04.40

Brown rice with fresh herbs

2014-07-01 17.14.06

 

Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 53 minutes
Yields: 4 servings
Equipment: 2 large mixing bowls, 2 rimmed baking sheet pans, 12-inch sauté pan

Ingredients:
2 boneless skinless chicken breast, sliced scaloppini-style (yields 10 thin cutlets)
1/4 cup of grapeseed oil (substitute a neutral oil, ex. Canola oil)
6 large eggs
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
1 teaspoon of dried rosemary
5 cups of store-bought Italian-style breadcrumbs
1/2 cup plus 1 tablespoon of fresh Italian flat-leaf parsley, roughly chopped
2 tablespoons of fresh oregano leaves, roughly chopped
1 tablespoon of fresh thyme leaves, roughly chopped

Tip: If you going to use dried herbs use half the amount of fresh.

Directions:
To start you want to marinate the chicken. In a large bowl, add eggs, Kosher salt, freshly ground black pepper, garlic powder, dried rosemary, and freshly chopped Italian flat-leaf parsley. Whisk to combine.

Add the chicken cutlets into the bowl with the marinade, toss making sure all the cutlets are well coated. Cover with plastic wrap, transfer to the frig for a minimum of 30 minutes.

In the meantime, prepare the breading for the chicken. In another large bowl add the store-bought Italian style bread crumbs, freshly chopped Italian flat-leaf parsley, fresh oregano, and fresh thyme leaves. Mix to combine.

In a large sauté pan over medium-high heat, add the grapeseed oil. Allow a few minutes for the oil to come up to temperature. It’s important to shallow fry the chicken in batches, (maybe 3 cutlets at a time) do not overcrowd the pan.

Preheat oven to 250-degrees F.
This process goes really quickly, about 2 to 3 minutes per side, depending on the thickness of the chicken fillets.  hat I like to do is, as they come out of the pan, place them on a rimmed baking sheet pan fitted with a wire rack and keep them warm in the oven while the remaining batches of chicken finish cooking. That’s all there is to it.

I serve my Chicken Milanese with a simple herbed brown rice and Sauteéd Haricots Verts With Toasted Almonds.

 

Sautéed Haricots Verts With Toasted Almonds

2 Comments »

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