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
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
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Baked Shrimp Scampi

Baked Shrimp Scampi

Shrimp ScampiFor some reason guests seem to be impressed with you serve seafood, as long as they’re not allergic to it.  Serving extra large shrimp is always a crowd pleaser; making them into Shrimp Scampi makes it more impressive.  I could never figure out why, since Shrimp Scampi is so easy to make, the only down side in my opinion is that you have to saute the shrimp just before you serve it.  Regular scampi does not taste good cold.

I love this baked version because you can prep it before guests arrive and pop it in the oven just before you serve it.  Baked Scampi leaves you free to chat with your guests instead of sauteing in the kitchen.  I added this dish to our Christmas dinner this year when we had several unexpected out of town relatives in town.  I prepThey loved it!

Pre-heat oven to 425 degrees.

Ingredients:

1/2 cup white wine (or chicken stock for non-alcoholic version)
1 lemon
2 pounds large or extra large shrimp, peeled and de-veined
1 stick butter – melted
1 cup panko bread crumbs
1 tsp. crushed red pepper
Salt & Pepper to taste
5 cloves garlic, minced
1/4 cup olive oil
Chopped parsley

Directions:

1.  Pour wine into 9″ x 13″ baking pan.

2.  Squeeze lemon juice over wine.  Set pan aside.

3.  Place shrimp, crushed pepper, salt, pepper, garlic, and olive oil in large bowl.

4.  Toss shrimp to coat with oil mixture.

5.  Place shrimp in a single layer in baking pan.

6.  Melt butter and place panko in melted butter.  Stir until butter is evenly absorbed in panko.

7.  Sprinkle panko mixture over shrimp.

8.  Bake for 10 – 15 minutes or until shrimp is pink.  Do not over cook.

Serve immediately.  You can serve this over pasta or with mashed potatoes.

Baked Shrimp Scampi
Print Recipe
A crowd pleaser! This new twist on the classic shrimp dish is so easy to make, guests will think you spent hours perfecting it!
Servings Prep Time
8 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 People 15 Minutes
Cook Time
15 Minutes
Baked Shrimp Scampi
Print Recipe
A crowd pleaser! This new twist on the classic shrimp dish is so easy to make, guests will think you spent hours perfecting it!
Servings Prep Time
8 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 People 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
  1. Pour wine into 9" x 13" baking pan.
  2. Squeeze lemon juice over wine. Set pan aside.
  3. Place shrimp, crushed pepper, salt, pepper, garlic, and olive oil in large bowl.
  4. Toss shrimp to coat with oil mixture.
  5. Place shrimp in a single layer in baking pan.
  6. Melt butter and place panko in melted butter. Stir until butter is evenly absorbed in panko.
  7. Sprinkle panko mixture over shrimp.
  8. Bake in 425 degree oven for 10 - 15 minutes or until shrimp is pink. Do not over cook.
  9. Serve immediately. You can serve this over pasta or with mashed potatoes.
Recipe Notes

Panko is an Asian type of coarse plain breadcrumbs.  If you can't find Panko you can substitute plain breadcrumbs.

To make a non-alcoholic version substitute chicken broth for the wine.

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Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi

Awesome Appetizer
Photo by Savvy Nana

This Shrimp Scampi Cheese Dip made it’s debut on our Thanksgiving Menu last year, the family loved it so much it’s now one of our faves.  We make it all the time for our Sunday night barbecues and even when we entertain.  Our guests love it just as much as we do!

It’s really simple to make and so yummy!  We used crostini for dipping,  we like the crunch, but you can use fresh baguettes or  whatever you like.  I’d avoid salted crackers though, the butter and cheeses have enough salt and dipping salted crackers may get too salty.

But do keep extra ingredients on hand, you may have to make a second bowl when you have company!

Ingredients:

8 oz. medium shrimp – peeled and roughly chopped

4 tbls. salted butter

1 tbls. minced garlic

1/2 cup white wine (if you prefer non-alcoholic you can substitute chicken broth for the wine)

1 tsp. fresh lemon juice

4 oz. cream cheese softened

1 cup sour cream

1/2 cup grated fresh parmasean cheese

1 1/2 cup grated mozzarella cheese

Directions:

1.  Melt butter in pan.

2.  Saute garlic in butter until it turns slightly brown.

3.  Add shrimp and saute until shrimp starts to turn pink.

4.  Add wine.  Stir well and continue cooking until shrimp is cooked.

5.  Remove from heat and squeeze on lemon juice.  Stir.

6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella.  Reserve the 1/2 mozzarella for topping.  Mix very well.

7.   Pour into oven safe baking dish – you will be serving it in this dish.  I ran out of pretty oven safe dishes so I ended up using an aluminum pie tin.

8.  Sprinkle remaining mozzarella on top.

9.  Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.

10.  Serve warm with dipping bread or chips.

Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Melt butter in pan. 5. Remove from heat and squeeze on lemon juice. Stir.
  2. Saute garlic in butter until it turns slightly brown.
  3. Add shrimp and saute until shrimp starts to turn pink
  4. Add wine. Stir well and continue cooking until shrimp is cooked.
  5. Remove from heat and squeeze on lemon juice. Stir.
  6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella. Reserve the 1/2 mozzarella for topping. Mix very well.
  7. Pour into oven safe baking dish - you will be serving it in this dish. I ran out of pretty oven safe dishes so I ended up using an
    Shrimp Scampi
  8. Sprinkle remaining mozzarella on top.
    Scampi
  9. Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.
  10. Serve warm with dipping bread.
Recipe Notes

You can substitute chicken stock for the white wine for a non-alcoholic version.

Be sure you use FRESH Parmesan Cheese, not the dried grated one that comes in a round shaker box.

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