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Sometimes recipes are the mother of invention. How does that phrase go? OK, the necessity is the mother of inventions. As a quick diversion, you ask what is the origin of this phrase? It actually has Latin roots and dates back to the early 1500’s. I explained, yesterday, how my wife pulled a big bowl of yellow curry sauce out of the fridge. I had to use it or it would spoil. I made some traditional recipes with it and then, I did my thing – fusion. The Yellow Curry Mashed Potatoes needed a good pairing. So I came up with this Chicken Curry Milanese.
Chicken Curry Milanese
This Chicken Curry Milanese was mostly enjoyed by yours truly. My daughter was home for a week or so before she moved to DC to start her career. Do you hear the crying in the background. That is me. I am so happy to have her embark on her future and create her own path but did she have to do it so far away? As you know, she always requests two dishes: one, macaroni N cheese, and two, chicken milanese. So I was making her favorite chicken milanese. But the classic Italian version would not go with curry mashed potatoes.
So how would a milanese turn out if I put an Indian spin on it. Damn good! Now, I hope the Italian chefs of old are not rolling over in their you know what. I am not sure this version replaces the classic but it is very tempting. The flavor was really cool and you know it paired so well with the curry mashed potatoes. What is interesting about the curry spices is that it made for a deeper browning color. I took this curry idea to the extreme. As you will see from my dredging stations, I added curry in all three of my dredging stations – the flour, the egg wash and the breading. Really cool idea! The curry was carried over to all phases of this recipe.
- 12 thin cut chicken breasts
- 2 cups panko bread crumbs
- 1 cup corn meal
- 3 tablespoons madras curry powder, divided
- 3 tablespoons turmeric, divided
- 6 eggs
- 2 cups flour
- 1/2 – 1 cup canola or corn oil
- Set up your dredging stations - the flour mixed with 1 tablespoon of the curry and turmeric; the eggs with another tablespoon of each and finally, the breadcrumb cornmeal mixture with the last tablespoon of curry and turmeric.
- Start by taking one chicken slice and dredge in the flour. Shake off the excess.
- Then, drop into the egg wash. Let the excess drip off.
- Finish by placing in the panko bread crumb corn meal mix. Press in the breading and let the excess fall off.
- Meanwhile, pour the oil into your skillet and heat on medium high heat. Once the oil is shimmering, add in the breaded chicken fillets. Do not overcrowd the pan.
- Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.
- Finish pan frying all the fillets.
- When 6 – 8 are cooked and drained, place on a baking tray.
- Place into a 275 degree oven for 8 – 10 minutes.
- Let rest for a couple of minutes.
- Repeat process with the remaining chicken breasts.
- Serve and enjoy!
Ingredients
The curry filled dredging stations.
Curry Flour Dredge
Egg Dredge
Curry Turmeric Breading
Breading pre-cooked and resting following browning.
Breaded Chicken
Pan Fried Chicken
The final dish Plated.
Plated
These simply look incredible.. feel like having a bite
Thank you so much for the kind words.
SO smart (and tasty) to combine Italian and Indian! This looks fabulous.
I think so too! Just kidding. Italian and Indian are great on their own and really cool together.
What a beautiful dish and a wonderful presentation! And, I bet the flavors are awesome!
Thx so much Deb.
This chicken dish looks amazing, some serious comfort food!
It is a family favorite.
Dear Peter, a very creative dish. Curry is a favorite of mine…I love the sound of this chicken and the sound of curry mashed potatoes! I am sure it was a fine meal. Have a wonderful holiday weekend, Catherine
It was a fine meal and my weekend was nice. How was yours?
I love the addition of curry to this dish! Simple, yet elegant and full of flavor!!
Well said Becky. Thx.
I love the delicious curry flavor to this recipe.
Thx and I have seen plenty of curry from you as well.
Simple elegance on a plate…love this dish!
Thank you. I like the idea of simple elegance. I will need to use this phrase.
This looks just as easy as it is delicious and full of flavor; thanks for sharing this one Peter!
I have never ever had a Chicken Milanese before. I need to rectify that. Good luck to your daughter.
YUM. I love anything with curry! I see you’re a chicago food blogger! So is my sister-in law! She blogs at chicagojogger.com 🙂
This is delicious, I’ll have to try this with the curry next time I make Milanese.
The curry is strong so you will want to compliment it with other Indian side dishes.
I don’t make curry nearly enough. This looks fabulous.
We love curry at our house!
I don’t want to think the moment my son will leave the house to go studying, I totally sympathize with your mixed feelings! The best way to comfort yourself is this chicken!
Comfort myself with cooking, eating and a good glass of wine!
This dish looks so delicious, Peter! Can’t wait to give it a try. And good luck to your daughter on her new career! I’m sure she will do awesome.
Thx Sarah. We know she can do anything she wants too.
It’s hard to see them go, Peter. But how exciting for her to begin a new career! you must be so proud! This curry dish looks great and I love the turmeric in it. Such a delicious, healthy meal!
She will do great. Thx.
I enjoyed this post a lot, Peter! Great recipe, as always. Congratulations to your daughter on starting her career! DC?! Hang in there, dad 🙂
I will do my best Suzy.
This is one deliciously creative dish and I love anything with curry flavor so this is a sure winner in my book!
I totally agree with you Abigail. Curry is such a great spice.
Looks like you fused these two flavors together perfectly. I love a good milanese and the curry is genius.
Thx so much Christine.
I’ve used curry for many things but never thought of adding it to breading, what a delicious idea.
Someone must have done this in England, Janette?
I’ve never had curry in a Milanese. Super healthful with the turmeric. Curry takes this dish to another level of delish.