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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Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

New Year’s Eve is just days away!  Whether you’re throwing a big bash or just ringing in the New Year with your significant other finger foods are a must have.  After all you shouldn’t start the New Year on an empty stomach!

This year I’m making these yummy Spinach Puffs as well as a few other tidbits to go with our bubbly!  Here are some of my favorite appetizer recipes, maybe you’ll find one or two that tickles your fancy!

Spinach PuffsThese Spinach Puffs are light and delish, your friends and family will love them.  Best of all Spinach Puffs are very easy to make, you can make them ahead of time or whip them up in about a half hour.

You’ll just need 4 main ingredients to whip up a batch of these Spinach Puffs.

You can make them ahead of time and freeze them in ziplock freezer bags until you’re ready to use them.  Just thaw them out to room temperature then pop them in a 400º oven to heat up.

By the way, you can use them for any occasion, you’re not limited to New Year’s Eve!

Spinach Puffs

Makes 24 Spinach Puffs

3 sheets frozen puff pastry – thawed to room temperature

5 oz. bag fresh baby spinach leaves

1 cup finely shredded mozzarella cheese

1 tsp. finely minced garlic

1 tsp. olive oil

Pinch of crushed red pepper (optional)

salt & pepper to taste

cooking spray

Procedure

Heat oil in a medium skillet

Add garlic and sauté about 1 minute or until golden brown

Add spinach leaves and cook until soft and dark green in color – use the spatula to cut spinach leaves into small pieces

Add salt, pepper & crushed red pepper

Cook one more minute

Turn off heat and let cool slightly

Add mozzarella cheese and stir well – cheese may melt

Lightly spray mini muffin pan with cooking spray

Unfold pastry sheets and cut out 3″ circles with a cookie cutter

Place a pastry circle in each muffin cup and gently press in

Divide spinach cheese mixture into each muffin cup

Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside

Pre-heat oven to 400º

Bake for 18 minutes or until pastry is golden brown

Remove from oven and serve warm or freeze for later.


If you liked these Spinach Puffs you might want to try these other recipes by Savvy Nana!

spinach puffsCheesy Crescent Bites [spacer height=”20px” id=”2″]

spinach puffsShrimp Scampi Cheese Dip  [spacer height=”20px” id=”2″]

spinach puffsCrunch Mushroom Poppers [spacer height=”20px” id=”2″]

spinach puffsSundried Tomato Puff Pastries [spacer height=”20px” id=”2″]

spinach puffsRoasted Red Pepper Deviled Eggs  [spacer height=”20px” id=”2″]

 


Chocolate of the Month Club

Spinach Puffs
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Servings
24 Puffs
Servings
24 Puffs
Spinach Puffs
Print Recipe
Servings
24 Puffs
Servings
24 Puffs
Ingredients
Servings: Puffs
Instructions
  1. Heat oil in a medium skillet
  2. Add garlic and sauté about 1 minute or until golden brown
  3. Add spinach leaves and cook until soft and dark green in color - use the spatula to cut spinach leaves into small pieces
  4. Add salt, pepper & crushed red pepper Cook one more minute
    spinach puffs
  5. Turn off heat and let cool slightly Add mozzarella cheese and stir well - cheese may melt
  6. Lightly spray mini muffin pan with cooking spray
  7. Unfold pastry sheets and cut out 3" circles with a cookie cutter
  8. Place a pastry circle in each muffin cup and gently press in
    spinach puffs
  9. Divide spinach cheese mixture into each muffin cup
    spinach puffs
  10. Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside
    spinach puffs
  11. Pre-heat oven to 400º
  12. Bake for 18 minutes or until pastry is golden brown
  13. Remove from oven and serve warm or freeze for later.
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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
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Torta - Filipino Potato Omelette
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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.
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Homemade Salsa

Homemade Salsa

homemade salsaSalsa is probably my most favorite condiment.  There’s so much you can do with it.  You can use it as a dip with fresh tortilla chips, a sauce for just about any kind of meat or veggie, a topping for tacos, burritos, and more!  You can even use it in homemade breakfast burrito.  But I’m not too crazy about the bottled salsa found in grocery stores, that’s why I make my own homemade salsa.

It’s pretty simple to make, you can make it as hot or mild as you like.  I like mine super hot! Homemade Salsa is made with fresh ingredients, but since it has no preservatives it doesn’t keep long, just a day or two at most.  But that’s not a problem at our house.  We love my homemade salsa so much that there’s almost never any leftovers! I love it just rolled in a fresh tortilla!

Ingredients:

3 Large Ripe Tomatoes

1 Large Onion

1 Bulb Garlic

3 Large Jalapeno Pepper (you can adjust this to taste)

1 Bunch Fresh Cilantro

1 Lime

Salt & Pepper to taste

Olive Oil (use only if you will broil instead of grill veggies)

Directions:

Wash Tomatoes, Peppers, Cilantro, and Lime well

Leave onion and garlic peel on

Grill everything except the Cilantro and Lime until it’s well cooked*

*If you don’t want to grill you can drizzle the veggies with about 1 tablespoon of olive oil then broil in the oven about 30 minutes

Dice Tomatoes and Peppers (for spicier salsa leave seeds in, for mild salsa remove seeds)

Peel onion and dice

Slip garlic cloves out of peel and grind or mash

Chop Cilantro

Add all ingredients together and combine well

Squeeze juice of lime, add salt and pepper.  Stir well.

Serve with chips or use for toppings.

 

Homemade Salsa
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Homemade Salsa
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Ingredients
Servings:
Instructions
  1. Wash Tomatoes, Peppers, Cilantro, and Lime well Leave onion and garlic peel on Grill everything except the Cilantro and Lime until it's well cooked* *If you don't want to grill you can drizzle the veggies with about 1 tablespoon of olive oil then broil in the oven about 30 minutes Dice Tomatoes and Peppers (for spicier salsa leave seeds in, for mild salsa remove seeds) Peel onion and dice Slip garlic cloves out of peel and grind or mash Chop Cilantro Add all ingredients together and combine well Squeeze juice of lime, add salt and pepper. Stir well. Serve with chips or use for toppings.
  2. Leave onion and garlic peel on
  3. Grill everything except the Cilantro and Lime until it's well cooked* *If you don't want to grill you can drizzle the veggies with about 1 tablespoon of olive oil then broil in the oven about 30 minutes
  4. Dice Tomatoes and Peppers (for spicier salsa leave seeds in, for mild salsa remove seeds)
  5. Peel onion and dice
  6. Slip garlic cloves out of peel and grind or mash
  7. Chop Cilantro
  8. Add all ingredients together and combine well Squeeze juice of lime, add salt and pepper. Stir well. Serve with chips or use for toppings.
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