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Chicken Scaloppini Milanese

This is one of my favorite chicken recipes. Super easy to make and really delicious!. Milanese features thin slices of chicken breaded and pan-fried. Serve it with squeezed lemon and an arugula salad or prepare a lemon caper sauce like this recipe.

4.55 from 22 votes

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Servings Servings

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Ingredients

For the Chicken

4 six-ounce Chicken Scaloppini ¼ inch thick maximum

2 Eggs, lightly beaten

1 cup Flour for dredging

2 cups Panko, seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)

3 tablespoons grated Parmesan

1 tablespoon Eureka Lemon Virgin Olive Oil

For the Sauce

1 tablespoon Eureka Lemon Virgin Olive Oil

1 tablespoon Unsalted Butter

2 Shallots (or Onion if you do not have shallots) – fine dice

¾ cup Chardonnay

½ cup Heavy Cream

½ cup Lemon Juice

½ Lemon Zest

½ cup Chicken Stock

1 tablespoons Cornstarch diluted in 1 ½ tablespoon water (if necessary)

2 tablespoons Non-Pareil (small) Capers

3 to 4 tablespoons Sweet Butter cut into small cubs

Salt and Pepper to taste

For the Salad

¼ pound Arugula

2 tablespoons White Sicilian Lemon Balsamic Vinegar

¼ cup extra Eureka Lemon Virgin Olive Oil

Juice of 1 Lemon

1 large tablespoon Dijon Mustard

Salt & Pepper to taste

Instructions

For the Chicken

Preheat Oven to 375°F
Place the chicken breast between 2 sheets of plastic wrap. Flatten to ¼ inch thick. Or cut them in half lengthwise with a slicer. Dip them in the flour, then the egg mixture, and finish in the seasoned panko with the cheese. Heat the oil in a non-stick skillet. Cook for 2 to 3 minutes on each side until golden brown. Transfer to oven and bake until inside temperature reaches 165°

For the Sauce

In a sauté pan when hot, add olive oil and butter when light golden brown, add the shallots and cook until light golden brown. Add the wine, salt and pepper and let reduce until about half is left, then add the lemon juice & zest. Add the chicken stock, cornstarch (if necessary), capers, parsley and cream. Bring to a boil and set aside. Off the heat, add the butter. Adjust with salt and pepper.

For the Salad

Using a blender mix the oil, vinegar, salt and pepper to create an emulsion. At the last minute mix the dressing with the Arugula

Notes

For Items used in this Recipe, click on the links below

The Slicer Knife: https://chefjp-com.3dcartstores.com/Classic--Slicing-Knife_p_306.html

Eureka Lemon Olive Oil: https://chefjp-com.3dcartstores.com/Eureka-Lemon-Olive-Oil-_p_443.html

Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/Diamond-Lite--Fry-Pan_p_53.html

Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat

Sicilian Balsamic Vinegar: https://chefjp-com.3dcartstores.com/Sicilian-Lemon-White-Balsamic-Vinegar_p_425.html

Digital Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html

Stable Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html

Immersion Blender: https://chefjp-com.3dcartstores.com/Stick-Hand-Blender_p_176.html

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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