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
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.
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
For years I raved about this garlic paste from Zankou Chicken, a Lebanese fast food chain in LA, a must have whenever we’re in Southern California. This sauce which is served with their rotisserie chicken is amazing, we love it so much we’ve even brought some home with us!
It never occurred to me to try making it at home. I’d read some article about this secret sauce and assumed it was impossible to recreate, not to mention for years I’d mistakenly thought it was an Armenian restaurant and therefore a secret recipe from Armenia.
Imagine my surprise when this summer I was served the exact same creamy paste in restaurants in Jordan and Dubai and told this sauce that I love is Lebanese and is called “Toum”. When we got home my daughter and I decided to try our hand at making this yummy sauce.
Traditionally I believe the sauce is made by mashing fresh garlic with a mortar and pestle until it turns in to a creamy paste. I’m pretty sure the restaurants aren’t mashing garlic the traditional way in their kitchens, so I searched the web to see how it”s done. There are 3 modern methods using either a food processor, blender, and immersion or stick blender. It seems that the method of preparation is more important than the ingredients, after all there are just 3 ingredients. Most methods require slowly pouring in the oil to thicken the sauce, I have no patience or time to do that. There had to be a better way! Some also required a food processor or an immersion blender. I didn’t want to haul out the food processor and I don’t own an immersion blender, so I had to use my handy dandy Ninja.
So I found this recipe from Food.com. It uses a blender and doesn’t require slowly pouring the oil in. Instead it uses egg whites to thicken the sauce.
I have to admit I didn’t get the creamy paste consistency, but I came up with a sauce that is great drizzled or poured over a chicken shawarma sandwich. I will try making the paste again, maybe after I buy an immersion blender or decide to dig out the food processor. In the mean time this garlic sauce is pretty darn good! It makes even the rotisserie chicken from Costco or Sam’s Club great.
Here’s the recipe from Food.com, it’s a wonder that something so delicious is made with just 4 ingredients! Be sure to use fresh garlic not the bottled minced garlic. I was lazy and tried that, it did not turn out well.
Ingredients:
3 cups Mazola corn oil
1 cup lemon juice
1 lg. bulb garlic – peeled (I actually used 2 bulbs, I really like garlic)
Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs. I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.
It’s very similar to the Greek Souvlaki; just marinated in different spices and served with the yummy garlic sauce instead of Tzatziki, the cucumber yogurt sauce so popular in Greece.
For my Chicken Souvlaki & Tzatziki recipe click here.
Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade. I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside. I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.
Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving. This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.
In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread. I prefer to have it with steamed white rice. You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.
Ingredients:
3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)
1 cup lemon juice
3 Tbls. minced garlic
1/2 cup FULL FAT Greek yogurt
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp. white pepper
1/2 tsp. ginger powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. chili powder
2 tbls. tomato paste
salt to taste
Directions:
Place all ingredients except the chicken pieces in a large jar.
Shake jar until well combined.
Pour mixture into ziplock bag.
Add chicken cubes to bag.
Refrigerate overnight.
When ready to grill place 3-4 chicken cubes on to a skewer.
Grill until just done -do not over cook – chicken should be firm but not hard
Place skewers in warm covered pot for 5-7 minutes to set before serving.
Serve with your choice of starch and garlic sauce. For garlic sauce recipe click here! Enjoy!
Whenever we visit the Philippines my husband always makes time to stop at the Manila Hotel for a plate or two of their yummy Mango Crepes. These delicate crepes are filled with fresh mangoes and mango sauce, then topped with a scoop of ice cream for extra yum!
Since my husband somehow managed to secure a mango supply for the whole season I decided to try and make him one of his favorite desserts.
This recipe involves making mango sauce, it’s used as a filling as well as a topping for the crepes. I served it with vanilla ice cream topped with the same sauce.
I used my favorite instant pancake mix, Kodiak Cakes Flapjack & Waffle mix, to make the crepes.
The box directions called for 1 cup of mix & 1 cup water, I added and extra 1/4 cup of water and blended everything in the blender to get a smooth thin batter. Poor batter into a heated frying pan, and cook both sides until they are golden brown. Pancakes cook fast so be sure to keep a close eye on them. You can use your favorite pancake or crepe recipe or mix to make the crepes.
The mango sauce is great on ice cream and even scones, they make great gifts too!
Mango Sauce – makes about 1 quart
Ingredients:
2 cups diced fresh mangoes – approximately 2 medium sized mangoes
4 cups sugar
1 tbls. lemon juice
Directions:
1. Combine mango and sugar in heavy saucepan. Mix well.
2. Cook over medium low heat stirring occasionally to keep bottom from scorching. Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil.
Lower heat and let simmer for 45 minutes to an hour. (It will be frothy and start to evaporate. Stir to keep it from burning, don’t stir in sugar that forms on the sides.) Let it simmer until it’s been reduced to almost half. Don’t over boil, it will crystalize and get hard.
3. When it’s translucent remove from heat and stir in lemon juice.
Mango sauce can be stored in a jar in the fridge for about 3 – 4 months.
Mango Crepes
Ingredients:
1 Instant Pancake or crepe mix
1 Fresh mango peeled and slice mango into thin slices
Mango sauce
Vanilla Ice Cream
Directions:
Mix pancake or crepe mix according to box directions. If using pancake mix add an extra 1/4 cup water. Use a blender to get a thin smooth batter.
Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
Place crepe on serving dish.
Arrange 2-3 slices of fresh mango on 1/2 of crepe.
Add 2 Tbls. of mango sauce over fresh mango slices.
Fold crepe in half over the mango.
Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
Garnish with more fresh mango slices and mint leaf if desired.
Serve immediately.
Sauce should be made ahead of time so it’s given a chance to cool. You can make crepes in advance and keep covered with a damp cloth. Put the filling in when ready to serve.
Combine mango and sugar in heavy saucepan. Mix well.
Cook over medium low heat stirring occasionally to keep bottom from scorching. Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil.
Lower heat and let simmer for 45 minutes to an hour. (It will be frothy and start to evaporate. Stir to keep it from burning, don't stir in sugar that forms on the sides.) Let it simmer until it's been reduced to almost half. Don't over boil, it will crystalize and get hard.
When it's translucent remove from heat and stir in lemon juice.
Mango sauce can be stored in a jar in the fridge for about 3 - 4 months.
Makes 1 Quart
Crepes
Mix pancake or crepe mix according to box directions. If using pancake mix add an extra 1/4 cup water. Use a blender to get a thin smooth batter.
Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
Place crepe on serving dish.
Arrange 2-3 slices of fresh mango on 1/2 of crepe.
Add 2 Tbls. of mango sauce over fresh mango slices.
Fold crepe in half over the mango.
Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
Garnish with more fresh mango slices and mint leaf if desired.
Serve immediately.
Recipe Notes
Sauce should be made ahead of time so it's given a chance to cool. You can make crepes in advance and keep covered with a damp cloth. Put the filling in when ready to serve.
I love Banana Foster, the rum laced caramel paired with bananas is so delicious! We also love pineapple upside down cake, so I thought why not combine the two.
It’s a great way to use those bananas before they turn brown. This a a great cake for any event. I love to make it for our Sunday night barbecues!
You can make this recipe in a 9″x13″ sheet pan or 2 8″-9″ round or square cake pans. You can even make mini-cakes using a muffin tin, just don’t use liners and place the topping ingredients on the bottom and cover with cake batter.
The trick to a picture perfect cake is inverting the cake on to the serving dish at just the right time. Invert it too soon and the cake may break. Invert it too cold and the topping will stick to the pan.
These cakes freeze very well. Cool completely, wrap in plastic wrap and foil, date, and freeze. It will last up to 3 months in the freezer. Just uncover and thaw when ready to serve.
Here is an easy version of this yummy cake.
Ingredients:
3 large ripe bananas
1 Duncan Hines Signature Banana Supreme Cake Mix
3 eggs
1/3 cup oil
1 cup Sour Cream
1 stick (4oz.) butter
1 cup dark brown sugar
1 tsp. lemon juice
1/4 cup dark rum or 2 tsp. rum extract (you can add or lessen according to taste)
Directions:
Pre-heat oven 350 degrees
Make the caramel sauce first:
Combine butter, brown sugar, lemon juice, rum in small heavy pot
Cook over medium heat until butter melts and sugar disolves
Pour caramel sauce into a lightly oiled 9×13 baking pan.
Slice bananas and a arrange on caramel sauce in rows.
In a large mixing bowl mix together cake mix, oil, eggs, and sour cream. Mix until there are no more lumps and batter is smooth. It will be slightly thick, not runny.
Spread batter over bananas.
Bake for 27-35 minutes or until tester comes out clean.
Remove from oven and cool for 5-10 minutes. Do not over cool as the cake will stick to the pan.
Turn cake on to serving tray.
Serve with vanilla bean ice cream for a delicious dessert! Enjoy!
Banana Foster Upside Down Cake
Print Recipe
Moist and tasty cake has a banana and caramel topping, just like banana foster! Great served warm so the caramel is sticky and gooey. Yum!
1/4CupDark RumYou can substitute 2 tsp. rum extract
Servings: Slices
Instructions
Combine butter, brown sugar, lemon juice, rum in small heavy pot
Cook over medium heat until butter melts and sugar disolves
Pour caramel sauce into a lightly oiled 9x13 baking pan.
Slice bananas and a arrange on caramel sauce in rows.
Pre-heat oven 350 degrees
In a large mixing bowl mix together cake mix, oil, eggs, and sour cream. Mix until there are no more lumps and batter is smooth. It will be slightly thick, not runny.
Spread batter over bananas.
Bake for 27-35 minutes or until tester comes out clean.
Turn cake on to serving tray.
Serve with vanilla bean ice cream for a delicious dessert! Enjoy!
I love Banana Foster, the rum laced caramel paired with bananas is so delicious! We also love pineapple upside down cake, so I thought why not combine the two.
