Chicken Milanese with Lemon Butter Sauce

Chicken Milanese with Lemon Butter Sauce

Chicken Milanese with Lemon Butter Sauce, wow!  Sounds fancy doesn’t it?  Sounds like something you’d order in a fancy Italian restaurant.  It brings to mind the city of Milan, one of the world’s most fashionable city.

The name doesn’t lie, Chicken Milanese simply means Chicken made Milan style.  It is one of the signature dishes of Milan; in Italian it’s called “Pollo alla Milanese”.  Are you impressed yet? Traditionally it was made with veal, Cotoletta alla Milanese, but chicken has become a popular alternative.

Well let me tell you the first time I ever had Pollo alla Milanese was in a chic little restaurant in Cernobbio, a town on Lake Como about 40 kilometers away from Milan.  And yes I ordered it because I thought with such a grand name it must be something different.  Imagine my surprise when the waiter set a fried chicken cutlet in front of me and it didn’t even have any gravy!

Yup that’s what Pollo alla Milanese is, a battered and fried chicken cutlet.  If we were talking Southern cooking it would be called chicken fried chicken and chicken fried steak if veal were used instead of chicken.

But because it’s an Italian style cutlet it’s not smothered in gravy and served with mashed potatoes and corn, like the perfect Southern comfort food.  Instead it’s usually served with a bed of crisp fresh greens like an arugula salad.  Instead of gravy they usually squeeze a slice of lemon over the cutlet or top it with a light lemony butter sauce.  As far as I can determine that’s the only difference between chicken fried chicken and Chicken Milanese.

Well whatever you call it it’s still delicious!  A bit fussy to make (you have to cut, pound, dredge, dip, bread, and fry) but so worth the time and trouble.  I make it at home and serve it both ways, Milanese and fried cutlet with gravy, depending on what I’m hungry for.  Either way my family loves them!

Here’s the recipe for Chicken Milanese with Lemon Butter Sauce!

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Ingredients:

4 Pieces Boneless, Skinless Chicken Breasts – sliced horizontally to make 8 thin slices

2 Cups Flour

3 Eggs beaten

2 Cups Panko or breadcrumbs – I prefer Panko which can be found at Asian Markets, but bread crumbs work fine

1 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/4 Cup freshly grated Parmesan Cheese

Oil for frying

For the Sauce:

4 Tbs Butter

1 Tsp Minced Garlic

1/2 Cup Heavy Whipping Cream

1/2 Cup Chicken Stock

1/2 Cup White Wine

1 Tsp Italian Seasoning

2 Tbs Lemon Juice

Salt & Pepper to taste

Procedure:

Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time

Using a kitchen mallet pound breasts to 1/4″ thickness

Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.

Set aside while you get the other ingredients ready.

Mix flour and garlic powder together and place in a shallow dish or bowl

Beat eggs in another shallow dish or bowl

Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl

Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater.

Heat oil in a large frying pan.  Oil will be hot enough if it sizzles when you drop a piece of panko in it.

Dredge a slice of chicken in flour making sure both sides are completely covered

Dip both sides of chicken in egg

Dip both sides of chicken in Panko mixture

Place in frying pan and fry both sides about 3 minutes per side or until golden brown

Drain on paper towel

Serve with Roasted Potatoes and Lemon Butter Sauce

 

Sauce:

Melt 1 Tbl Butter in saucepan

Saute garlic in butter until it starts to brown

Stir in cream, stock, and wine until well combined

Bring mixture to a boil then reduce heat

Whisk in remaining butter 1 tbs at a time

Stir in seasoning and lemon juice

Season with salt and pepper to taste

Serve over Chicken Milanese

 


Chicken Milanese with Lemon Butter Sauce
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Chicken Milanese with Lemon Butter Sauce
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Ingredients
Chicken
Sauce
Servings:
Instructions
Chicken
  1. Place chicken breasts between 2 sheets of plastic wrap - you will have to do this with 2-4 pieces at a time Using a kitchen mallet pound breasts to 1/4" thickness Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters. Set aside while you get the other ingredients ready.
  2. Mix flour and garlic powder together and place in a shallow dish or bowl Beat eggs in another shallow dish or bowl Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater.
  3. place in a shallow dish or bowl Beat eggs in another shallow dish or bowl Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater. Heat oil in a large frying pan.  Oil will be hot enough if it sizzles when you drop a piece of panko in it. Dredge a slice of chicken in flour making sure both sides are completely covered Dip both sides of chicken in egg Dip both sides of chicken in Panko mixture
  4. Place in frying pan and fry both sides about 3 minutes per side or until golden brown Drain on paper towel Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce
  1. Melt 1 Tbl Butter in saucepan Saute garlic in butter until it starts to brown Stir in cream, stock, and wine until well combined Bring mixture to a boil then reduce heat Whisk in remaining butter 1 tbs at a time Stir in seasoning and lemon juice Season with salt and pepper to taste Serve over Chicken Milanese
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Lemon Pepper Meat Rub

Lemon Pepper Meat Rub

I’m a great believer in meat rubs and marinades.  As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors.  That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want.  One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!

I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables.  Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb!  Oh and don’t forget salads!  Toss your greens with some Lemon Pepper, you’ll love it!

My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar.  I usually make a batch so I have some on hand when I need it.  Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry.  It should keep for about 3 months.

This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it.  You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix.  In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.

To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste.  Rub that on to your meat, seafood, or whatever you’re seasoning.  Cover the seasoned meat and let it rest in the fridge for at least 2 hours.  Meats can rest for up to 24 hours, seafood for not more than 3-4 hours.  Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible.  I find that for steaks and lamb resting over night gets amazing results!

If  you’re looking for a rub to make Barbecued Chicken try my Basic Barbecued Chicken Rub.

For something more exotic try this Shawarma Rub, it’s delicious!

 

 

Lemon Pepper Meat rub
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Servings
1 half pint
Servings
1 half pint
Lemon Pepper Meat rub
Print Recipe
Servings
1 half pint
Servings
1 half pint
Ingredients
Servings: half pint
Instructions
  1. Mix all ingredients in a small bowl
  2. Transfer to an airtight container and store in a cool dry place
  3. To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
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Homemade Shawarma Spice Mix

Homemade Shawarma Spice Mix

Shawarma is a typical Middle Eastern street food that’s sold on street corner kiosks, fast food joints, and restaurants in Middle Eastern countries and beyond.

It’s sort of similar to the Greek Gyro but is seasoned with different spices and allowed to marinate for at least a few hours.  It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit.  Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies.  It can also be served as a plate with rice, salad, hummus, and pita bread.

Today most Middle Eastern restaurants and fast food places serve specific shawarma meats such as beef or chicken shawarma in a sandwich or as a plate.  Needless to say both are very popular in our family!

But the real secret to Shawarma isn’t the meat or the way it’s cooked.  The secret lies in the spices used.  You can make shawarma in your oven, grill, and even in your Instant Pot.  In fact I always make it in my Instant Pot!  I’m working on an article to share how to make Beef Shawarma in an Instant Pot; but before I can make any type of shawarma using any method I have to season the meat!

I’m actually a big believer in spice rubs.  I make all sorts of rubs for different things such as my Basic BBQ Chicken Rub. I mean sauces are great for adding flavor to meat after it’s cooked, but what really gives meat great flavor are rubs and marinades.  So if you want to make homemade shawarma that tastes like you ordered it from a Middle Eastern restaurant you’ll need this Shawarma Spice Mix.

I usually mix up a large batch; large meaning enough mix to fill a  quart sized Mason Jar.  I store my Shawarma Spice Mix in a sealed jar in my pantry, it stays fresh for about 3 months, assuming you don’t use it all before then!  The spice mix can be used for beef or chicken shawarma and can even be added to other recipes when you’re wanting to add a touch of exotic flavorings.

To use the mix as a marinade for shawarma I use a teaspoon of mix per pound of meat.  Combine the mix with about 2 tablespoons of olive oil, 1 tablespoon of Apple Cider Vinegar, and a pinch of salt then massage it on to the meat.  Place the meat in a ziplock bag and marinate in the refrigerator for at least 6 hours but no longer than 24 hours.

So scroll down for the Shawarma Spice Mix recipe!

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Shawarma Spice Mix
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Shawarma Spice Mix
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Ingredients
Servings:
Instructions
  1. Mix all spices together in a large bowl
  2. Transfer spice mix to a mason jar
  3. Place jar lid on tightly and store in a cool dry place
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Basic BBQ Chicken Rub

Basic BBQ Chicken Rub

Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken?  I used to think it was all in the sauce which they slather on quite generously.  But oh how wrong I was!  I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken!  Restaurant worthy finger licking good barbecued chicken requires 2 things:  BBQ Chicken Rub and really good barbecue sauce.

So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices.  I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in.  This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.

You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken.  I know it sounds like a lot, but trust me use the correct amount for some amazing chicken.  To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.)  Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides.  Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes.  Or better still leave it in the fridge overnight or up to 24 hours.  Remember the longer it rests the more flavoring it will absorb.

If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature.  Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.*  Read Tips on how to Grill Barbecued Chicken below.

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Here’s my recipe for Basic BBQ Chicken Rub.  You can also use it on Turkey and other poultry you want to grill.

Ingredients:

3 Tbs. Paprika

3 Tbs.  Ground Sea Salt

2 1/2 Tbs. Chili Powder

2 1/2 Tbs. Onion Powder

3 Tbs. Garlic Powder

2 1/2 Tbs. Dark Brown Sugar

2 Tsp. Chipotle Chili Powder

2 Tsp. Ground Thyme

2 Tsp.  Ground Black Pepper

Directions:

Combine all ingredients in a small bowl and mix thoroughly.

Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.

You can store it in the pantry for about 3 months.  Store in the freezer if you want to keep it fresh longer.

;

* Tips for Grilling Barbecued Chicken

Spray grill with oil and preheat to high heat

Place chicken on the hot grill and cook uncovered for 5 minutes

Flip chicken over and cook another 5 minutes

Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed

Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid

Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)

Cook uncovered for 1 minute then flip chicken over and baste again

Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)

If chicken is still undone continue to grill with lid down until it reaches the correct temperature.  If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.

Remove cooked chicken from grill and place in a pot.

Baste with more barbecue sauce and cover pot.

Let rest for 5 minutes before serving.  You can serve with a side of barbecue sauce.

Basic BBQ Chicken Rub
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Basic BBQ Chicken Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients in a small bowl anc combine thoroughly
  2. Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
Recipe Notes

This rub will store tightly covered in the pantry for about 3 months.  If you want to store it longer place it in the freezer where it can be stored for 6 months.

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CABBAGE WITH CHICKEN

CABBAGE WITH CHICKEN

This succulent Cabbage and Chicken is hearty, filling, and then delicious. Simply number of ingredients and regarding quarter-hour of active cookery time frame this superb dinner. This is often my #1 Best Recipes yet!

This recipe has never failed me.. It gets from my family and friends on every occasion I create it! This sauté Cabbage with Chicken is therefore saporous, filling, and healthy that I cannot say enough treats regarding it. It’s a requirement try to I hope you won’t skip this direction. CABBAGE WITH CHICKEN

Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with recent cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) typically cook this dish with bacon, ribs, and pork. I additionally cook feeder cabbage very often. A few of years ago, I made a decision to undertake it with cabbage with chicken and it exceeded all my expectations. Since then, I actually have regular requests for this dish from my husband, however to be honest with you – I like it over anybody! It’s far and away my favorite dish within the world and that i will eat it on a daily basis with a giant spoon right out of the cookery pot.

Click Cabbage with Chicken for more recipes!!!

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Ingredients:

3 tbsp olive oil
1 1/2 lb boneless chicken thighs, cut into small pieces
1 medium cabbage
2 medium carrots (shredded)
1 tbsp paprika
2 tbsp. tomato paste
1 cup chicken stock
salt, pepper
1 tbsp. hot sauce optional
chopped fresh parsley to garnish

Instructions

1.Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

2.Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.

3.Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

4.Add the cabbage and cook for five more minutes.

5.Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

6.Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.


 

CABBAGE WITH CHICKEN
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CABBAGE WITH CHICKEN
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Instant Pot Roasted Chicken

Instant Pot Roasted Chicken

I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it!  If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster.  I like to say it’s a crockpot on steroids!  You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is.  I doubt  you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken.  That’s what I do when I make Instant Pot Roasted Chicken!

Instant pot roasted chickenInstant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour.  Yup Roasted rotisserie like chicken cooked in less than hour!  How much better can it get?

Seriously how easy is that?  Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity.  I use those parts to make stock for the gravy.

Ready to make this delicious Instant Pot Roasted Chicken?  Here’s how!

Ingredients:

1 whole chicken  up to 5 pounds

1 Tbs Kosher Salt

1 Tbs Garlic Powder

1 Tbs Paprika

1 Tsp Black Pepper

1 Tsp Dried Rosemary (optional)

1 Sprig of fresh Rosemary (optional)

1/4 Cup Canola Oil

1 small onion peeled

1 Cup chicken broth

Directions:

Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy

Rinse chicken and pat dry with paper towel

Place onion in cavity

Combine all seasonings in a small bowl and add oil to them, stir well

Turn on Instant Pot and set to sauté

Rub 1/2 of oil mixture to breast side of chicken

 

 

 

Place chicken breast side down into hot Instant Pot

Carefully rub remaining oil mixture to back of chicken

Cook for 4 minutes

Turn Chicken over onto its back and cook for another 4 minutes

Then remove chicken from pot and turn pot off

Place trivet on bottom of pot, then pour broth into pot

Return chicken to pot breast side up

Place sprig of rosemary on top of chicken (optional)

Secure lid making sure valve is in the sealing position

Set pot on Manual and adjust time to 25 minutes

Let pot depressurize naturally, do not move valve to venting position

Remove lid and transfer chicken to serving dish.

Let chicken rest in serving dish about 5 minutes before cutting.

 

 

Instant pot roasted chicken
Instant Pot Roasted Chicken
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Instant pot roasted chicken
Instant Pot Roasted Chicken
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