Lemon Chicken Milanese Recipes

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CHICKEN MILANESE

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Chicken Milanese image

Steps:

  • Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
  • Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
  • Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
  • Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
  • Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
  • Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

CHICKEN MILANESE

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8



Chicken Milanese image

Steps:

  • Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
  • Heat a large skillet over medium-high heat to 360 degrees F.
  • Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
  • Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
  • Serve with a lemon wedge on top of each piece of chicken.

Four 6-ounce boneless, skinless chicken breasts
Kosher salt
1/2 cup all-purpose flour
2 cups panko
1 cup freshly grated Parmesan
3 large eggs, beaten
1/4 cup olive oil, plus more as needed
1 lemon, cut in to wedges for serving

LUCINDA'S CHICKEN MILANESE

Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8



Lucinda's Chicken Milanese image

Steps:

  • Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
  • Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
  • In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
  • Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

3 pounds boneless, skinless chicken breasts
4 large eggs, beaten
1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
1 teaspoon coarse salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges

CHICKEN MILANESE WITH LEMON CAPER SAUCE

Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve.

Provided by gailanng

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Milanese With Lemon Caper Sauce image

Steps:

  • Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
  • Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
  • Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
  • In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
  • Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
  • Drizzle prepared sauce over chicken when serving.

4 chicken boneless skinless chicken breasts
peanut oil or canola oil, for frying
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 cup breadcrumbs
1/2 cup parmigiano-reggiano cheese or 1/2 cup asiago cheese, grated
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 anchovy fillets, patted dry
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons capers, drained

CHICKEN MILANESE WITH LEMON CREAM SAUCE RECIPE - (2.7/5)

Provided by charlotteh371

Number Of Ingredients 20



Chicken Milanese with Lemon Cream Sauce Recipe - (2.7/5) image

Steps:

  • Make the Sauce: In a medium pot over medium heat, melt 1 tablespoon of the Butter. Add Shallots and cook until softened, about 4 minutes. Add Cream, Wine, and Stock. Bring mixture to a boil. Simmer until mixture is reduced to about 1 1/2 cups. This will take about 20 minutes. Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition. Add Sage, Lemon, Cayenne, Parsley, and Salt and Pepper to taste. Cover and set aside. Make the Chicken: Mix Bread Crumbs, Cheese, Lemon Zest and Thyme. Transfer to a plate. Beat Eggs, and season with Salt and Pepper. Transfer to a shallow bowl. Hammer your chicken breasts until they are thin Chicken cutlets. Season Chicken Cutlets with Salt and Pepper on both sides. Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl. Lay cutlet in Crumb Mixture and, with dry hand, toss crumbs over the top to coat chicken. Repeat with remaining cutlets. Fill a large skillet with 1/4 inch of Oil. Heat over Medium Heat (350-375 is ideal) until oil shimmers. Add two Breaded Cutlets to each pan. Cook 3 minutes on each side or until a dark golden brown. Lower heat to Medium and cook another 4 minutes, turning once. Cutlets should be brown and crisp. Lay Cutlets on prepared paper towels to drain. Serve cutlets with sauce, and optional lemon and parsley for garnish.

3 tablespoons Unsalted Butter cold, cut into 6 pieces
1 Shallot, minced
1/2 cup Heavy Cream
1/2 cup Dry White Wine
1/2 cup Chicken Stock
1 Tablespoon Fresh Sage, chopped
1 teaspoon Lemon Juice
1 pinch Cayenne Pepper
Sea Salt to taste
freshly ground pepper, to taste
3/4 cup Seasoned Dry Bread Crumbs
1/4 cup Parmesan Cheese
Lemon Zest finely grated, from 1 lemon
3/4 teaspoon Dried Thyme
1 Eggs
1 Chicken Breast, cut into 4 pieces, pounded thin
Sea Salt to taste
freshly ground pepper, to taste
Canola Oil for frying
1/4 cup Fresh Parsley, chopped

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