Best 2 Chicken Milanese With Lemon Cream Sauce Recipes

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



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

Provided by charlotteh371

Number Of Ingredients 20

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

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.

CHICKEN MILANESE WITH LEMON CAPER SAUCE



Chicken Milanese With Lemon Caper Sauce image

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

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

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.

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Tips
To make the perfect Chicken Milanese, follow these tips: * Use boneless, skinless chicken breasts that are about the same size so they cook evenly. * Pound the chicken breasts thin to help them cook quickly and evenly. * Use a light hand when breading the chicken so the breading doesn't fall off. * Cook the chicken over medium heat so the breading doesn't burn. * Check the chicken for doneness by inserting a meat thermometer into the thickest part of the breast. The chicken is done when the internal temperature reaches 165 degrees F. * Let the chicken rest for a few minutes before serving to allow the juices to redistribute. ###
Conclusion
Chicken Milanese is a delicious and easy-to-make dish that is perfect for any occasion. The crispy breading and the flavorful lemon cream sauce make this dish a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give Chicken Milanese a try. You won't be disappointed!

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