Chicken Milanese. The thinner and more even, the better. Heat vegetable oil in a large skillet over medium heat. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.

The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity. Have ready a baking sheet fitted with a rack. Place cooked chicken on rack, season with salt and place in oven to keep warm. You can have Chicken Milanese using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Milanese

It's of For the sauce.
You need 2 of large garlic cloves minced.
Prepare 1 1/3 cup of sliced grape or cherry tomatoes halved.
Prepare 2 cups of thinly sliced fennel, about 1 large bulb brown outer skin removed.
It's 1 of lemon.
It's of For the chicken.
Prepare 2 of boneless skinless chicken breast with tenderloin removed and pounded thin.
You need 1/3 cup of all purpose flour.
It's Tsp of dried basil.
You need Tsp of thyme.
You need 2/3 cup of unseasoned bread crumbs (I used panko).
It's 1/4 cup of grated Parmesan.
Prepare 1/3 cup of peanut or vegetable oil.

Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan-fried to perfection and served up with a light arugula salad and makes for the perfect weeknight meal for your family! Oh, man is this recipe a keeper. It's easy to make, it's delicious, and in true fashion, it's incredibly classic.. Traditionally, veal was used in this preparation - however, the dish has grown to have variations using chicken cutlets, and sometimes even pork.

Chicken Milanese step by step

Turn your oven to its warming temp, about 150-170.
Start by adding the flour to a bowl, beat the egg in another bowl add the bread crumbs along with the cheese, thyme and basil.
Lightly dust the chicken with flour, then the egg and then into the bread crumbs..
Once the oil is hot add the add the chicken and frying both sides 3 to 4 minutes or until golden brown. Place on a wire rack in the oven to keep warm..
In the same pan add a small glug of evo and add the fennel and cook until it starts to caramelize. Add the tomatoes and garlic and season with a bit of thyme, black pepper and salt to taste, then squeeze in half of lemon. Continue to cook until the tomatoes start to blister and fennel caramelizes..
Remove the pan from the heat and stir in about 1/4 cup of mascarpone until the sauce forms..
Slice the chicken and serve the sauce over it and finish with fennel fronds..

I love all versions, but this chicken one is probably the one I make most often! Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier! Chicken Milanese with Arugula and Tomatoes Milanese is one of my favorite dishes, especially topped with arugula and tomatoes. Juicy parmesan baked Chicken Milanese is so easy!