WHAT TO SERVE WITH CHICKEN MILANESE RECIPES

Name: Chicken Milanese With Tomato, Mozzarella and Basil Salad
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds chicken cutlets, pounded 1/4-inch thick; Kosher salt and freshly ground black pepper, as needed; 2/3 cup plus 1/4 cup extra-virgin olive oil; 2/3 cup basil leaves; 1 fat garlic clove, finely grated or minced; 1 pound cherry or grape tomatoes, halved; 8 ounces fresh mozzarella, cut into 1/2-inch pieces; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/4 cups panko bread crumbs; 1/4 cup grated Parmesan; 2 tablespoons unsalted butter; Lemon wedges, for serving

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD ...

Chicken Milanese With Tomato, Mozzarella and Basil Salad ... image

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it’s a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Provided by Melissa Clark

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
2/3 cup plus 1/4 cup extra-virgin olive oil
2/3 cup basil leaves
1 fat garlic clove, finely grated or minced
1 pound cherry or grape tomatoes, halved
8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges, for serving

Steps:

Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Nutrition Facts : @context http//schema.org, Calories 775, UnsaturatedFatContent 39 grams, CarbohydrateContent 22 grams, FatContent 59 grams, FiberContent 2 grams, ProteinContent 39 grams, SaturatedFatContent 16 grams, SodiumContent 728 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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

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CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES

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Total Time 45 minutes
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Calories 965 calories per serving

1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
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9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

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