SAUCE FOR CHICKEN MILANESE RECIPES

Name: Chicken Milanese with Sage-and-Lemon-Butter Sauce
Total time: 45 min
Yield: 8
Ingredients: 6 tablespoons cold unsalted butter, cut into tablespoons; 2 medium shallots, minced; 1 cup heavy cream; 1 cup dry white wine; 1 cup chicken stock or low-sodium broth; 2 tablespoons chopped fresh sage; 2 teaspoons freshly squeezed lemon juice; Pinch of cayenne pepper; Salt and freshly ground white pepper; 1 cup seasoned dry bread crumbs; 1/2 cup panko (Japanese bread crumbs); 1/4 cup freshly grated Parmigiano-Reggiano cheese; Finely grated zest of 1 lemon; 1 1/2 teaspoons dried thyme; 2 large eggs; Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick; Salt and freshly ground black pepper; Vegetable oil, for frying; 1/4 cup chopped parsley

CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE RECIPE ...

Chicken Milanese with Sage-and-Lemon-Butter Sauce Recipe ... image

These pounded, breaded and fried chicken cutlets, with their crisp golden crust, were Linda Meyers's childhood favorite. "If guests were coming over, my mom would add a butter sauce," she says. Here, she creates her own butter sauce, made with fresh sage and lemon, and serves the dish alongside a simple salad with Italian vinaigrette. More Italian Main Dish Recipes

Provided by Food & Wine

Total Time 45 minutes

Yield 8

Number Of Ingredients 19

Ingredients

6 tablespoons cold unsalted butter, cut into tablespoons
2 medium shallots, minced
1 cup heavy cream
1 cup dry white wine
1 cup chicken stock or low-sodium broth
2 tablespoons chopped fresh sage
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground white pepper
1 cup seasoned dry bread crumbs
1/2 cup panko (Japanese bread crumbs)
1/4 cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
1 1/2 teaspoons dried thyme
2 large eggs
Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
Salt and freshly ground black pepper
Vegetable oil, for frying
1/4 cup chopped parsley

Steps:

Prepare the Sauce
Meanwhile, Prepare the Chicken

CHICKEN MILANESE WITH LEMON CAPER SAUCE RECIPE - FOOD.COM

Chicken Milanese With Lemon Caper Sauce Recipe - Food.com 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.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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.

Nutrition Facts : Calories 678.4, FatContent 37.2, SaturatedFatContent 7.3, CholesterolContent 177.4, SodiumContent 1105.1, CarbohydrateContent 44.7, FiberContent 2.3, SugarContent 2.1, ProteinContent 39.5

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