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Chicken Milanese

by 5 Comments

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There are two types of foods my kids ask for when they come home.  One is my Macaroni ‘N Cheese and the second one is my Chicken Milanese.  My daughter Especially.  I made this Chicken Milanese a few of weeks ago and am just getting to writing the post.  As you know, my daughter, Molly has been in Washington DC for nearly a month on a summer internship.  So you know I had to make this dish a while back.  As you know, this blog is my side job.  The last month has been the busiest I have ever been at work.  That is awesome.  If you have noticed, it has definitely taken time away from the blog.  I have posted less but not necessarily cooked less.  So I am playing catch up with my posts.

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Chicken Milanese

 

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Ingredients:

  • 5 boneless, skinless, Chicken Breasts
  • 3 – 4 cups Italian breadcrumbs
  • 1 cup cornmeal
  • 1 1/2 cups of all-purpose flour
  • 3 tbsp oregano
  • 2 tbsp each salt and pepper
  • 4 eggs, beaten
  • 4 – 6 tbsp canola oil
  • 1 lb angel hair pasta
  • 1 can of crushed tomatoes with garlic and oregano
  • 2 tbsp oregano
  • 1 tbsp each garlic and onion powder
  • Bunch of arugula
  • Lemon juice and olive oil for dressing
Directions:
Start by slicing the chicken breasts horizontally.  Then, pound the chicken to an approximate thickness of 1/8″.
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Pounded Chicken

Set aside.  Next, set up a dredging station with beaten eggs in one bowl, flour and oregano in another bowl and bread crumbs and cornmeal in a third bowl.
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Dredging Station

First, dredge the chicken in the flour mixture shaking off the excess.  Next, drop the chicken into the egg wash and let the excess drop off.  Finish by dropping the chicken into the bread crumbs.  Pat the crumbs into the breasts.  Again, shake off any excess.  Heat the oil in a skillet.  Use enough oil to completely cover the bottom of the pan.  Drop the chicken slowly into the hot skillet.  Cook 2 – 3 minutes per side.  You want to get a real nice browning.
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Chicken Sauteing

Remove from the skillet and place on a baking rack.   (You can do this step ahead of time and finish the cooking later if you have time.  If so, place on the cooling rack.)
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Chicken Resting

Preheat oven to 275 degrees and cook the breasts for 7 -9 more minutes. While you are cooking your chicken, start a pot of boiling water with salt added to cook the pasta.  Once the water is boiling, it will take the pasta 6 – 8 minutes to cook.  Drain when finished.  Also at the same time, in another heated skillet, drop in the crushed tomatoes.  Add the spices, bring to a boil and then reduce to a simmer.  To finish the preparation, combine the noodles and sauce.
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Pasta & Sauce

This will be a very light sauce.  Combine fresh lemon juice and olive oil in a bowl.  Drop in the arugula and mix well.  To plate, use the pasta as a base and top with the chicken Milanese.  Finish by topping the chicken Milanese with the dressed arugula.
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Dressed Arugula

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Serve and enjoy!

Reader Interactions

Comments

  1. Susan Stone

    Dear Peter,
    What fun to read the recipes on your cooking blog. I have some old ones of your mom’s, if you are interested..
    Aunt Susan Stone

    Reply

    • Chef Peter Block

      Would love any old recipes you can share. So glad you found the blog! How did you find the blog actually?

      Reply

  2. Lea Ann (Cooking On The Ranch)

    Chicken Milanese has been on my list of things to make for sometime now, and if your kids are putting it on a pedestal alongside mac and cheese, I’m ditching the recipe I’ve been saving aand trying this one. Looks delicious Peter.

    Reply

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