chicken milanese with tomato and fennel sauce

Categories: Poultry, Posted by Sandy Bergsten

(adapted from Giada De Laurentis)




1/3 cup all-purpose flour

2 eggs, beaten

3/4 cups plain bread crumbs

½ cup panko crumbs

2/3 cup grated Parmesan

2 teaspoons dried basil

1 teaspoon dried thyme

4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed

Kosher salt and freshly ground black pepper

1/3 cup vegetable oil



1 tablespoon olive oil

2 fennel bulbs, trimmed and thinly sliced

2 1/2 cups (12 ounces) cherry tomatoes, halved

1/4 teaspoon kosher salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1 clove garlic, minced

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves

1/2 cup mascarpone cheese, at room temperature



For the chicken: Preheat oven to 325 degrees. Line a baking sheet with a wire rack.

Using three shallow bowls, add the flour to one, lightly beat the eggs in another and in the third bowl combine the bread crumbs, panko, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick sauté pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Pour off excess fat from the sauté pan reserving any of the cooking juices.

For the sauce: Using the same sauté pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Divide the sauce among the four plates. Top each with a chicken breast.


Serves 4


Note: Chicken and sauce can be made one hour before time. Tent both with foil and keep at room temp. Reheat chicken in a 350 degree oven for 15 minutes or until warmed through. Reheat the tomatoes and fennel in the sauté pan, stir in mascarpone cheese, season. Assemble.


Angel hair pasta, cooked, drained and tossed with butter and fresh herbs makes a great accompaniment

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