Chicken Milanese With Tomato And Fennel Sauce Recipes

CHICKEN MILANESE WITH FRESH TOMATO SAUCE

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.

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 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.