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!

This article contains affiliate links

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
Print Recipe
Chicken Milanese with Lemon Butter Sauce
Print Recipe
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
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Chimichanga

Chicken Chimichanga

Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved.  Well I need more than casseroles to use up all that chicken chimichangaseasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.

 

Chimichangas are my all time favorite Mexican dishes.  I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream.  I mean seriously what’s not to love?  I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas.  I’m so glad I did!  Everyone loved them, including my 4 year old grandson who’s always a very picky eater!

These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!

I serve this with refried beans and Mexican rice for a filling meal.  I try to make enough for leftovers because everyone loves them, but that’s not always easy.  They’re eaten up in one meal!  My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!

You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild.  We love the hot!

chicken chimichanga
Chicken Chimichanga
Print Recipe
chicken chimichanga
Chicken Chimichanga
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
  2. Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
  3. Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
  4. Shred cooked chicken.
  5. Divide shredded chicken into 10 equal parts, do the same with the cilantro
  6. Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
  7. Roll into a burrito.
  8. Heat 1 - 1 1/2" of oil in frying pan.
  9. Fry each burrito until all sides are golden brown.
  10. Drain on paper towels.
  11. Serve and garnish which your choice of toppings.
Share this Recipe
Powered byWP Ultimate Recipe
Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

(This post has affiliate links)

Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

This post contains affiliate links

Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
Print Recipe
siopao
Chicken Adobo Siopao
Print Recipe
Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
Share this Recipe
Powered byWP Ultimate Recipe

Torta – Cake, Pie, Pastry, Sandwich, Tapas, or Omelette?

What exactly is a “Torta”?  It is a cake, pie, pastry, sandwich, Tapas, or omelette?  I know it can get confusing.  The quick answer is all of the above!  What?  How can that be? Well it really depends on where you are and what language you’re speaking.

“Torta” is a word derived from latin and means different things is different languages.  In Mexico “Torta” refers to a sandwich; in Italy and Portugal it refers to a cake, pie, or pastry;  in Spain it can be a cake or pie, or even a Tapas; in the Philippines it’s an omelette.  Yup definitely confusing.

tortaFor today’s recipe I’ll be using the Filipino definition of Torta, we’ll be making an omelette.

In the Philippines torta refers to an omelette that can be filled with meat, potatoes, or eggplants.  It’s made to look sort of like a cake, not the folded omelettes you normally see on the breakfast menus at IHOP or Denny’s.

Filipinos eat torta for any meal, usually with steamed white rice.  Growing up we had it for dinner.  It’s a basic Filipino comfort food which I make for my family all the time.  It’s simple and fast.

Tortas can be made with ground beef or pork or eggplants, but we prefer it with just potatoes and onions.  I serve it on meatless Monday’s!  Another family favorite is Torta Talong (Eggplant Omelette).

Today I’m going to share my favorite Torta recipe.  I love it with rice and dip it in ketchup.  Try it, you might just like it!

A quick tip, use a small frying pan to make this torta so you can flip it over without breaking it.

Torta – Filipino Potato Omelette

Ingredients:

2 large potatoes – diced

1 small onion – minced

1/2 tsp. garlic – minced

5 Large Eggs – beaten

Salt & Pepper to taste

Oil for frying

Directions:

Heat about 2 Tbs. of oil

Add diced potatoes and saute until they start to turn golden brown and soften

Add onions, saute until onion are translucent

Add garlic, saute until the potatoes are cooked – stir constantly to keep the potatoes from burning and sticking to the pan, add another Tbs. of oil if needed – don’t let the pan run out of oil

Season with salt & pepper to taste

Add more oil if needed,  about another Tbs.

When potatoes are cooked pour beaten eggs into pan, make sure the beaten eggs spread out evenly in the pan and touch the pan edge.

Cook about 3-4 minutes or until the eggs start to dry up

Carefully flip your torta over and cook another 2-3 minutes or until done

TortaSlide onto serving dish and slice into wedges.

Serve hot with your choice of starch and condiments.

 

 

 

 

 

corfu

 

Torta - Filipino Potato Omelette
Print Recipe
Torta - Filipino Potato Omelette
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat about 2 Tbs. of oil 
  2. Add diced potatoes and saute until they start to turn golden brown and soften
  3. Add onions, saute until onion are translucent
  4. Add garlic, saute until the potatoes are cooked - stir constantly to keep the potatoes from burning and sticking to the pan, add another Tbs. of oil if needed - don't let the pan run out of oil 
  5. Season with salt & pepper to taste Add more oil if needed,  about another Tbs. 
  6. When potatoes are cooked pour beaten eggs into pan, make sure the beaten eggs spread out evenly in the pan and touch the pan edge.
  7. Cook about 3-4 minutes or until the eggs start to dry up 
  8. Carefully flip your torta over and cook another 2-3 minutes or until done
  9. Slide onto serving dish and slice into wedges. Serve hot with your choice of starch and condiments.
Share this Recipe
 
Powered byWP Ultimate Recipe
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
Print Recipe
Fast & Easy Chicken Tacos
Print Recipe
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
Share this Recipe
Powered byWP Ultimate Recipe