WHAT IS MILANESE RECIPES

MILANESE RISOTTO RECIPE - GRACE PARISI | FOOD & WINE

Milanese Risotto Recipe - Grace Parisi | Food & Wine image

Classic Italian-American Recipes More Risotto Recipes

Provided by Grace Parisi

Categories Risotto

Total Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
Pinch of saffron threads
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Steps:

In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter and parsley and serve immediately.

CHICKEN MILANESE RECIPE | ALLRECIPES

Chicken Milanese Recipe | Allrecipes image

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 Italian Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

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

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