Chicken Milanesas With Alcaparrado Recipes

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CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD



Chicken Milanese With Tomato, Mozzarella and Basil Salad image

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

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
2/3 cup plus 1/4 cup extra-virgin olive oil
2/3 cup basil leaves
1 fat garlic clove, finely grated or minced
1 pound cherry or grape tomatoes, halved
8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges, for serving

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



Chicken Milanese image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

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 MILANESA



Chicken Milanesa image

This dish is made in many different countries with different names in each.

Provided by Lynn Clay

Categories     Chicken

Time 40m

Number Of Ingredients 5

4 boneless, skinless chicken breasts, poiunded thin
3 eggs, beaten
1 c flour
1 1/2 c panko bread crumbs
1/4 c canola oil

Steps:

  • 1. Preheat your oven to 200 F.
  • 2. Put eggs, flour, and breadcrumbs in separate dishes. Put salt and pepper in each.
  • 3. Salt and pepper each chicken breast.
  • 4. Getting the chicken ready involves putting each chicken breast in flour, then egg, and then breadcrumbs. After each shake off the excess before going to the next step.
  • 5. Heat oil in a skillet until shimmering.
  • 6. Cook chicken breasts in batches, about 3-4 minutes on each side
  • 7. Drain on a paper towel. Put into oven on pan to keep warm until the other cutlets are done.
  • 8. Ready to serve when all cutlets are cooked.

CHICKEN MILANESE



Chicken Milanese image

This classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve it with a side salad for an easy weeknight meal. Also works as a make-ahead dish!

Provided by Sheryl Julian

Categories     Dinner     Make-ahead     Restaurant Favorite

Time 45m

Yield 4

Number Of Ingredients 8

4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g)
1 1/2 cups (190 g) all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
3 large eggs
2 cups (144 g) Panko breadcrumbs
8 tablespoons (120 ml) olive oil, or more if needed
1 lemon, cut into wedges, for serving

Steps:

  • Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated.
  • To serve: Serve right away with lemon and a green salad. If making ahead , let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat , let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.

Nutrition Facts : Calories 941 kcal, Carbohydrate 78 g, Cholesterol 284 mg, Fiber 8 g, Protein 69 g, SaturatedFat 7 g, Sodium 976 mg, Sugar 7 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

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.

CHICKEN MILANESE



Chicken Milanese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce boneless, skinless chicken breasts
Kosher salt
1/2 cup all-purpose flour
2 cups panko
1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed
1 lemon, cut in to wedges for serving

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 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.

CHICKEN MARSALA MILANESE



Chicken Marsala Milanese image

I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.

Provided by Chef John

Categories     Chicken Marsala

Time 50m

Yield 2

Number Of Ingredients 18

2 (6 ounce) skinless, boneless chicken breast halves
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup all-purpose flour, or as needed
1 large egg, beaten
1 ½ cups panko bread crumbs, divided, or more as needed
1 ounce Parmigiano-Reggiano cheese, freshly grated
¼ cup olive oil for frying
3 tablespoons unsalted butter
8 ounces brown mushrooms, sliced
salt to taste
2 tablespoons all-purpose flour
½ cup dry Marsala wine
2 teaspoons lemon juice
2 cups chicken broth
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped flat-leaf (Italian) parsley

Steps:

  • Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
  • Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
  • Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
  • Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
  • Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
  • Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
  • Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
  • To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
  • Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
  • Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.

Nutrition Facts : Calories 952.9 calories, Carbohydrate 101.2 g, Cholesterol 254.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 61.6 g, SaturatedFat 16.5 g, Sodium 1911.4 mg, Sugar 8.5 g

CHICKEN MILANESE



Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  • Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  • Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

ALCAPARRADO CHICKEN WITH MAC & CHEESE



Alcaparrado Chicken with Mac & Cheese image

Classic American and Puerto Rican dishes combine to make this tasty chicken mac and cheese in sofrito sauce.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 10

1 broiler-fryer chicken (3 lb.), cut into pieces
3/4 cup sofrito sauce base (recaíto)
4 slices OSCAR MAYER Smoked Ham, finely chopped
2 cans (8 oz. each) tomato sauce
1/4 cup manzanilla olives, quartered
1 Tbsp. capers
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
4 KRAFT Singles, cut up
1 pkt. seasoning with coriander and annatto
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook chicken in large skillet on medium-high heat 5 min. or until browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
  • Add sofrito sauce and ham to skillet; cook 3 min., stirring frequently. Stir in tomato sauce, olives and capers. Top with chicken; cover. Cook 25 min. or until chicken is done (165ºF). Meanwhile, prepare Dinners in large saucepan as directed on package. Add Singles and seasoning; stir until Singles are melted.
  • Serve chicken over Dinner mixture. Top with Parmesan.

Nutrition Facts : Calories 710, Fat 36 g, SaturatedFat 11 g, TransFat 3.5 g, Cholesterol 110 mg, Sodium 2040 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 41 g

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