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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Mushroom & Cheese Stuffed Chicken Breasts In Creamy Sauce

Mushroom & Cheese Stuffed Chicken Breasts In Creamy Sauce

stuffed chicken breastsAre you searching for that perfect dish to impress your guests with this summer?  I know you want something that looks impressive but is fairly simple to make.  You just want them to think you spent hours slaving away  in the kitchen; but you really just want to pop something in the oven while you snuggle up to a good book.  Well I’ve go the perfect dish for you!  °

Well perhaps super easy is a bit of a stretch.  You do have to put some effort into making stuffed chicken breasts, but not a whole lot, really I mean it.  You probably have most of the ingredients in your kitchen already.  With just a little bit of prep time (before popping everything in the oven) and a few minutes to make the sauce you will have time to sit down and read a book or take a short nap while it’s cooking.

You can serve this dish with a side of pasta for a very satisfying meal.  Add a tossed salad and you’ve got a great meal to serve to friends and family!  Seriously your main ingredients are garlic, mushrooms, cheese, and chicken what’s not to love?

Need more chicken recipes?  Try my Chicken Souvlaki Skewers it’s amazing!

 

Mushroom & Cheese Stuffed Chicken Breasts with Creamy Sauce
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Mushroom & Cheese Stuffed Chicken Breasts with Creamy Sauce
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Ingredients
Stuffed Chicken Breast
Creamy Sauce
Servings:
Instructions
  1. Preheat oven to 400 degree F
  2. Melt Butter in oven safe skillet
  3. Add garlic and saute about a minute. Add sliced mushrooms, parsley, salt and pepper. Saute until mushrooms are soft.
  4. Set mushrooms aside and allow to cool while you prep chicken breasts
  5. Wash breasts and pat dry with paper towel
  6. Rub onion powder, salt, and pepper on each breast
  7. Horizontally slice each breast at its thickest part. Do not slice through. Leave it attached to form a pocket.
  8. Place 2 slices of mozzarella cheese in each pocket
  9. Fill each breast with the sauted mushrooms and seal each breast with a couple of toothpicks.
  10. Remove any extra mushrooms from the pan. Leave any juices in the pan.
  11. Heat this pan and the juices and add the stuffed chicken breasts.
  12. Sear both sides of the breasts until they are golden brown.
  13. Cover pan and place in preheated oven for 20 minutes or until chicken is cooked through
  14. Remove from oven and place chicken breasts on a serving dish to keep warm while you make the sauce
Creamy Sauce
  1. Heat pan with chicken juices on stove
  2. Saute the garlic until fragrant
  3. Add Half & Half
  4. Bring to a simmer and add grated parmesan cheese and any remaining mushrooms
  5. Simmer until cheese has melted
  6. Slowly stir in dissolved corn starch to thicken
  7. Salt and pepper to taste
  8. Add parsley
  9. Either add chicken back into this pan or pour sauce over chicken to serve
  10. Serve with a side of your choice of pasta
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Sweet Lime Cilantro Chicken Skewers

lime cilantro chicken skewersSummer’s in full swing!  This means our backyard grills our working overtime turning out delicious barbecued food.  And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill.  Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers.  They are delicious!

My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!

These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue.  They’re a little bit sweet, a bit cirtursy, and a whole lot spicy!  Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!

If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.

 

Sweet Lime Cilantro Chicken Skewers
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Sweet Lime Cilantro Chicken Skewers
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Ingredients
Servings:
Instructions
  1. In a ziplock bag combine chili powder, cayenne pepper, garlic, and crushed red pepper together
  2. Squeeze in the juice of the lime into bag
  3. Add Cilantro, lime rind, and olive oil into the spice mixture. Be sure the spices have dissolved and mixed in with the rest of the ingredients
  4. Add chicken cubes. Knead the sealed bag to evenly distribute the spice mixture with the chicken
  5. Place in the fridge until ready to cook. Leave in fridge atleast 2 hours but no more than 24 hours.
  6. Skewer the chicken cubes on to bamboo or metal skewers alternating between meat and bell peppers
  7. Place any remaining marinade in a bowl to use for basting chicken while it cooks.
  8. Grill chicken and serve warm
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Pan Fried Lime Cilantro Chicken Breasts

Pan Fried Lime Cilantro Chicken Breasts

Lime Cilantro ChickenNow that summer’s pretty much hear the temperature is heating up.  The last think many of us want to do is to spend hours in a hot kitchen preparing dinner!  I know I’m always looking for summer dishes I can prepare in minimal time.  Lately I’ve been dishing up my Pan Fried Lime Cilantro Chicken Breasts to the family.  It’s light but filling, takes minutes to prepare, and best of all the family loves it!

My Lime Cilantro Chicken Breasts require just 3 main ingredients and spices you probably already have in your spice rack.  The chicken breasts are sliced as thin as possible so that they cook in minutes.  This summer chicken dish is fast becoming a family favorite.

lime cilantro chickenServe this delicious Lime Cilantro Chicken Breasts with a salad for a light meal or with a side of refried beans and Spanish rice for a hearty meal.

Pan Fried Lime Cilantro Chicken Breasts
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Pan Fried Lime Cilantro Chicken Breasts
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Instructions
  1. Wash chicken breasts and pat dry with paper towel
  2. Slice each chicken breast horizontally in to 3 thin slices
  3. Combine Chili Powder, Cayenne Red Pepper, Salt & black pepper together then rub onto both sides of chicken slices
  4. Heat olive oil
  5. Saute garlic til it starts to turn golden brown
  6. Add chicken slices
  7. Fry each side about 3 minutes or until browned
  8. Add Cilantro and diced onion and toss with chicken until combined
  9. Squeeze juice of 1 lime over all and serve
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Fast & Easy Chicken Tacos – Delicious!

Fast & Easy Chicken Tacos – Delicious!

chicken tacosI’m sure everyone’s had a day when you just don’t know what to make for dinner, don’t really want to eat out, and don’t want to run to the grocery store for ingredients.  Those are the days I find myself hunting around the kitchen for something easy to make.  Recently my kitchen hunt netted me 6 frozen chicken breasts, tortillas, cheese, and salsa; I also found a packet of taco seasoning in the cupboard.  Well I had all the ingredients for fast and easy Chicken Tacos!

My Chicken Tacos were so easy to make and simply delicious.  Another plus was that I was able to turn 6 chicken breasts into a meal for 6 people!  Talk about stretching your resources!

By the way I also found some sour cream and salsa in the refrigerator, that made the Chicken Tacos super yummy!

Here’s my recipe for Fast and Easy Chicken Tacos

Ingredients

6 Boneless Skinless Chicken Breasts – cut into small strips

1 Packet Taco Seasoning Mix

1 Tsp. Minced Garlic

1 Tsp. Chili Powder

Oil for sauteing

12 or more Small Flour Tortillas

Sour Cream, Shredded Cheddar, Salsa, Shredded Lettuce for topping

Directions

Heat a small amount of oil in a frying pan

Add garlic and cook until it starts to turn brown

Add Chicken strips and cook until well done

Add Taco Seasoning and Chili Powder

Toss chicken strips in seasonings until all strips are covered

Remove from heat

Make tacos by placing a small amount of chicken filling and desired toppings in tortilla

Fold in half and serve

chicken tacosEasy right?

Fast & Easy Chicken Tacos
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Fast & Easy Chicken Tacos
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Ingredients
Servings:
Instructions
  1. Heat a small amount of oil in a frying pan
  2. Add garlic and cook until it starts to turn brown
  3. Add Chicken strips and cook until well done
  4. Add Taco Seasoning and Chili Powder
  5. Toss chicken strips in seasonings until all strips are covered
  6. Remove from heat
  7. Make tacos by placing a small amount of chicken filling and desired toppings in tortilla
  8. Fold in half and serve
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