Chicken Milanese

Name: Chicken Milanese
Yield: 2 people
Cuisine: American
Ingredients: 2 large garlic cloves minced; 1 1/3 cup sliced grape or cherry tomatoes halved; 2 cups thinly sliced fennel, about 1 large bulb brown outer skin removed; 1 lemon; 2 boneless skinless chicken breast with tenderloin removed and pounded thin; 1/3 cup all purpose flour; Tsp dried basil; Tsp thyme; 2/3 cup unseasoned bread crumbs (I used panko); 1/4 cup grated Parmesan; 1/3 cup peanut or vegetable oil

Chef Bryce @ChefBryce

Chicken Milanese

Chef Bryce @ChefBryce

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Ingredients

2 people

For the sauce
2large garlic cloves minced
1 1/3 cupsliced grape or cherry tomatoes halved
2 cupsthinly sliced fennel, about 1 large bulb brown outer skin removed
1lemon
For the chicken
2boneless skinless chicken breast with tenderloin removed and pounded thin
1/3 cupall purpose flour
Tspdried basil
Tspthyme
2/3 cupunseasoned bread crumbs (I used panko)
1/4 cupgrated Parmesan
1/3 cuppeanut or vegetable oil

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Steps

1

Turn your oven to its warming temp, about 150-170
2

Start by adding the flour to a bowl, beat the egg in another bowl add the bread crumbs along with the cheese, thyme and basil
3

Lightly dust the chicken with flour, then the egg and then into the bread crumbs.
4

Once the oil is hot add the add the chicken and frying both sides 3 to 4 minutes or until golden brown. Place on a wire rack in the oven to keep warm.
5

In the same pan add a small glug of evo and add the fennel and cook until it starts to caramelize. Add the tomatoes and garlic and season with a bit of thyme, black pepper and salt to taste, then squeeze in half of lemon. Continue to cook until the tomatoes start to blister and fennel caramelizes.
6

Remove the pan from the heat and stir in about 1/4 cup of mascarpone until the sauce forms.
7

Slice the chicken and serve the sauce over it and finish with fennel fronds.