Sheilas Chicken Milanese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEILA'S CHICKEN MILANESE



Sheila's Chicken Milanese image

This goes together pretty quickly and is made even easier by the use of thin-sliced chicken breasts. Served with salad, it is light, refreshing, and delicious!

Provided by JackieOhNo

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 large eggs
2 minced garlic cloves
1/2 lemon, zest of
1 cup panko breadcrumbs
1/4 cup parmesan cheese
1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 lb thin-sliced boneless skinless chicken breast (about 8 cutlets)
1/2 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups baby arugula
1 cup grape tomatoes, halved
1/2 cup chopped red onion
1 cup cannellini beans, rinsed (either canned or cooked fresh)

Steps:

  • Preheat oven to 200 degrees.
  • In shallow dish, mix flour with garlic powder, salt, and pepper.
  • In another shallow dish, beat eggs with garlic cloves and lemon zest.
  • In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
  • In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
  • Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
  • Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
  • To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
  • To serve, place chicken on plate and top with salad mixture.

Nutrition Facts : Calories 724.7, Fat 44.2, SaturatedFat 8, Cholesterol 217.6, Sodium 968.4, Carbohydrate 41.3, Fiber 6.1, Sugar 5.7, Protein 40.3

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

Categories     dinner, lunch, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

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, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN MILANESE



Chicken Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt, divided
1/4 cup brown rice flour
2 large eggs, beaten
3/4 cup gluten-free panko breadcrumbs
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, optional
1 lemon, cut into wedges
Arugula salad, for serving, optional

Steps:

  • Preheat a large skillet over medium heat.
  • Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
  • Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CHICKEN MILANESE



Chicken Milanese 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     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

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, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

CHICKEN MILANESE



Chicken Milanese image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

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.

More about "sheilas chicken milanese recipes"

CHICKEN MILANESE - THE BIG MAN'S WORLD
Mar 3, 2023 This chicken Milanese recipe takes tender chicken breasts and coats them in a crunchy, cheesy, and buttery coating. I love how this cooks in just 10 minutes! Love crispy Italian-style chicken recipes?Try my parmesan …
From thebigmansworld.com


EASY CHICKEN MILANESE WITH GRINDER-STYLE SALAD
Jul 21, 2023 What is Chicken Milanese? Chicken Milanese is a riff off of the classic Italian Veal Milanese where veal is breaded and cooked in butter. Ingredients needed. For the Chicken Milanese. Chicken breasts. I used …
From simply-delicious-food.com


SHEILAS CHICKEN MILANESE RECIPES
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.
From tfrecipes.com


CAULIFLOWER MILANESE RECIPE - NYT COOKING
Oct 23, 2024 This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular The original Milanese-style breaded cutlets …
From cooking.nytimes.com


CHICKEN MILANESE WITH ARUGULA SALAD | MARY DISOMMA
Dec 27, 2022 In a large mixing bowl, combine the tomatoes, arugula, red onion, and fresh basil. In a small bowl, whisk together the balsamic vinegar and the remaining 3 tablespoons of olive oil.
From marydisomma.com


CHICKEN MILANESE RECIPE | THE KITCHN
Sep 10, 2024 Chicken Milanese Recipe. Always tender and juicy, never dry. Prep time 20 minutes to 30 minutes. Cook time 25 minutes to 30 minutes. Serves 4 to 8. Nutritional Info. View Ingredients. 1 . medium lemon. 4 . medium …
From thekitchn.com


CHICKEN MILANESE RECIPE - THE SPRUCE EATS
Mar 20, 2024 The unsung hero of versatility and deliciousness, it offers us amazingly easy and quick options like zesty chicken fajita bake, chicken salad, and the star of this meal time: crispy, juicy chicken Milanese. The …
From thespruceeats.com


CHICKEN MILANESE RECIPE - NYT COOKING
Oct 11, 2023 Chicken Milanese is a simple dish that makes chicken breasts seem positively lavish Similar to Italian veal Milanese, this classic dish pairs hot and crispy breaded chicken with a cool and lemony salad The recipe takes a …
From cooking.nytimes.com


CHICKEN MILANESE | PASQUALE SCIARAPPA RECIPES
Sep 30, 2022 Place the chicken cutlet on a separate plate and repeat with the rest of the chicken cutlets. Add a large drizzle of olive oil to a sauté pan and heat over medium-high …
From orsararecipes.net


EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD
Feb 18, 2022 For the chicken:; 4 4-5 oz. boneless, skinless chicken breast halves (or, two, 8 oz. pieces) ¾ cup all-purpose flour; 2 large eggs; 1 cup fresh bread crumbs (or, dried, unseasoned breadcrumbs)
From marilenaskitchen.com


GIADA CHICKEN MILANESE RECIPE - JANE'S KITCHEN
How to Make Giada Chicken Milanese Ingredients. 4 Chicken Cutlets; 1/2 tsp Salt; 1 cup All-Purpose Flour; 2 Eggs (beaten) 1 cup Breadcrumbs; 1/4 cup Parmesan Cheese (grated) 2 tbsp Fresh Basil (chopped) 1 tsp Thyme (dried) …
From janeskitchenmiracles.com


CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES
Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks. Heat a splash of oil in a medium saucepan over a medium heat.
From jamieoliver.com


CHICKEN MILANESE RECIPE - CHEF BILLY PARISI
Mar 17, 2024 chef notes + tips. You can absolutely serve the cutlets with other side dishes such as risotto or a polenta recipe; Bake the chicken on a sheet tray lined with parchment paper at 375° for 30 minutes, flipping it halfway through …
From billyparisi.com


CHICKEN MILANESE - SIP AND FEAST
Mar 5, 2022 Chicken Milanese with tomato, mozzarella, and basil is a simple meal that nearly everyone loves. Chicken breasts are pounded thin, dredged in flour, egg, and seasoned breadcrumbs, and fried until crisp and golden. …
From sipandfeast.com


GIADA'S CHICKEN MILANESE WITH FENNEL AND CHERRY …
Jun 9, 2022 Coat the chicken with the bread crumb mixture, pressing gently to adhere. In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden …
From giadzy.com


CHICKEN MILANESE - INSANELY GOOD RECIPES
Oct 9, 2023 Instructions. Preheat the oven to 200 degrees Fahrenheit. Prepare three shallow bowls as follows in steps 2-4: Pour the flour into the first bowl and spread it evenly.
From insanelygoodrecipes.com


THE MICHELIN GUIDE TO DINING AROUND NEW YORK'S MADISON …
1 day ago Inspector notes: "Echoing the look and feel, the menu spotlights contemporary bistro fare with snacks and salads, sandwiches at lunch and main dishes served all day, with the …
From guide.michelin.com


Related Search