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Amazing Chicken Milanese Recipe: Simple and Delicious
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.
Recipe Video
Recipe 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 tbsp grated Parmesan
- 1 tbsp Eureka Lemon Virgin Olive Oil
For the Sauce
- 1 tbsp Eureka Lemon Virgin Olive Oil
- 1 tbsp 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 tbsp Cornstarch diluted in 1 ½ tablespoon water (if necessary)
- 2 tbsp Non-Pareil (small) Capers
- 3 to 4 tbsp Sweet Butter cut into small cubs
- Salt and Pepper to taste
For the Salad
- ¼ lb Arugula
- 2 tbsp White Sicilian Lemon Balsamic Vinegar
- ¼ cup Eureka Lemon Virgin Olive Oil
- Juice of 1 Lemon
- 1 large tbsp Dijon Mustard
- Salt & Pepper to taste
Recipe 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
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. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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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Delicious and super easy to make😁I got to tell you that here in Saudi Arabia we do not have wine..so instead I added vinegar and apple juice! If anyone can recommend replacement for white wine I’ll be very happy🥰