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.
Recipe Video
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
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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🥰