How to Make Speedy Chicken Milanese

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken milanese. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Milanese is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken Milanese is something that I’ve loved my entire life.

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. Transfer to a paper-towel-lined baking sheet, and pat off excess oil. Lightly sprinkle with coarse salt, and keep warm in oven.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken milanese using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Milanese:

1. Prepare 2 chicken breasts
2. Make ready 2 tbsp polenta
3. Prepare 1 1/2 tsp dried basil (not pictured)
4. Make ready salt & pepper
5. Prepare 2 tbsp plain flour
6. Make ready 2 eggs, beaten
7. Prepare sunflower oil
8. Make ready For the sauce:
9. Get 50 g butter
10. Take 125 g mushrooms, sliced
11. Take 200 ml double cream
12. Get 1 clove garlic, crushed
13. Take 1 tsp dried parsley
14. Get 2 tbsp grated parmesan
15. Take salt & pepper
16. Make ready 150 g penne pasta

Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. The best Chicken Milanese description I can give you is this: a pan-fried chicken cutlet, that's been dredged in seasoned Parmesan cheese breadcrumbs and served with lemon wedges and a light salad. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity. Chicken Milanese It's a pounded-out chicken breast that is breaded and fried.

Steps to make Chicken Milanese:

1. Place one chicken breast in between 2 sheets of cling film & bash with a rolling pin until it is of even thickness. Repeat with the other chicken breast. - Slice each one into 2 equal pieces.
2. Mix the polenta with the basil & season with salt & pepper. - Place the polenta, egg & flour onto 3 separate plates. - Dip each piece of chicken first into the flour, then the egg & finally the polenta. Place the coated chicken onto a another plate. If you have time cover with cling film & chill in the fridge for 1 hour. - Place a large frying pan over a medium heat & add 3 tbsp sunflower oil. - Add the chicken 2 pieces at a time & cook for 3 minutes each side. - Place on to a plate & keep warm.
3. Cook the pasta in a large saucepan of boiling, salted water. - Wipe out the frying pan, place back on the heat & add the butter. - Cook the mushrooms for 2 minutes then add the garlic & parsley & a little pepper. - Cook for another 2 minutes then add the cream, stir then simmer for 2 minutes until starting to bubble. Stir in the parmesan & check the seasoning. - Drain the pasta & add to the sauce tossing to coat. - Serve alongside the chicken with some green salad.

The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity. Chicken Milanese It's a pounded-out chicken breast that is breaded and fried. Heat oil in a large nonstick skillet over medium-high. 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!

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