CHICKEN MILANESE RECIPE | ALLRECIPES
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine European Italian
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, CarbohydrateContent 39 g, CholesterolContent 129.2 mg, FatContent 7.5 g, FiberContent 2.2 g, ProteinContent 23 g, SaturatedFatContent 1.9 g, SodiumContent 694.5 mg, SugarContent 2 g
MY BEST CHICKEN PICCATA RECIPE | ALLRECIPES
This is the most requested dish by my teens' friends! Great even as leftovers, if there ever are any! Best served with a risotto or fettucine alfredo with a side of broccoli. Not for the diet conscious!
Provided by LROHNER
Categories World Cuisine European Italian
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
- Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
- Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
- To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 484.4 calories, CarbohydrateContent 29.3 g, CholesterolContent 121.8 mg, FatContent 25.8 g, FiberContent 2.3 g, ProteinContent 26.8 g, SaturatedFatContent 15.3 g, SodiumContent 820.2 mg, SugarContent 0.8 g
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