Barefoot Contessa Chicken Milanese Recipes

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN MILANESE

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.

BAREFOOT CONTESSA'S PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate.
• In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
• On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
• Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
• Add more butter and oil and cook the rest of the chicken breasts.
• Serve with extra grated Parmesan cheese, if desired.

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

BAREFOOT CONTESSA'S CHICKEN PICCATA

Steps:

• Preheat oven to 275 and line sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
• Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
• Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
• Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.

CHICKEN MILANESE RECIPE

Steps:

• Salad: In a large bowl toss together the arugula, microgreens, tomatoes, red onions, cheese, salt, and pepper and keep cool until ready to serve.
• Next, in a medium-size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside.
• Chicken: In a medium-size baking pan or bowl mix together the flour, salt and pepper and set aside.
• In a separate second medium-size baking pan or bowl whisk together, the eggs and salt until combined and set aside.
• In a separate third medium-size baking pan or bowl mix together, the bread crumbs and salt until combined and set aside.
• Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
• Add about ½ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
• Serve the cooked chicken Milanese with the salad and lemon vinaigrette.

CHICKEN MILANESE

Steps:

• Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
• Repeat the process with the remaining pieces of chicken.
• Place the flour in a bowl and season it generously with salt and pepper to taste.
• Place the milk and eggs in a bowl and whisk to combine.
• Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
• Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
• Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
• Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.
• Place all the salad ingredients in a bowl and toss well to combine.
• Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.