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 six-ounce Chicken Scaloppini ¼ inch thick maximum
2Eggs, lightly beaten
1cupFlour for dredging
2cupsPanko, seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
3 tbspgrated Parmesan
1 tbspEureka Lemon Virgin Olive Oil
For the Sauce
1tbspEureka Lemon Virgin Olive Oil
1tbspUnsalted Butter
2 Shallots (or Onion if you do not have shallots) – fine dice
¾cupChardonnay
½cupHeavy Cream
½cupLemon Juice
½Lemon Zest
½cupChicken Stock
1 tbspCornstarch diluted in 1 ½ tablespoon water (if necessary)
2tbspNon-Pareil (small) Capers
3 to 4tbspSweet Butter cut into small cubs
Salt and Pepper to taste
For the Salad
¼lbArugula
2tbspWhite Sicilian Lemon Balsamic Vinegar
¼cupEureka Lemon Virgin Olive Oil
Juice of 1 Lemon
1 large tbspDijon Mustard
Salt & Pepper to taste
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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