Best 6 Chicken Breast Milanese With Green Olive Celery Relish Recipes

CHICKEN MILANESE

Steps:

• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

CHICKEN MILANESE

Steps:

• Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated.
• To serve: Serve right away with lemon and a green salad. If making ahead , let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat , let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN MILANESE

Steps:

• Make the breadcrumbs: Cut crust from baguettes. Cut bread into 1-inch cubes; pulse in a food processor in batches to form coarse crumbs (this should yield 5 to 6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or as long as overnight.
• Prepare the chicken: Preheat oven to 200 degrees. Working with one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with the palm of one hand, and cut in half horizontally to make 2 cutlets.
• With the flat side of a meat pounder, pound chicken between pieces of plastic wrap until about 1/4 inch thick.
• Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup all-purpose flour and breadcrumbs in 2 separate wide, shallow dishes. Season eggs, flour, and chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Dip into egg, and lift out, letting excess drip off. Dip into breadcrumbs, pressing firmly to help them adhere. Transfer to a plate or pan, and refrigerate at least 30 minutes and up to 2 hours. If needed, separate layers with wax paper or parchment paper.
• Heat oil in a 12-inch skillet (oil should be between 1/4 and 1/2 inch deep) over medium-high heat until shimmering; a breadcrumb should sizzle instantly when dropped into oil. Gently place 2 cutlets 3/4 to 1 inch apart in skillet, and fry until undersides are golden brown, 3 1/2 to 4 minutes. Flip cutlets, and fry until cooked through and golden brown on other side, about 2 1/2 minutes more (chicken should feel firm).
• Cutlets less than 1/4 inch thick will take 1 to 2 minutes less. Transfer to a paper-towel-lined baking sheet, and pat off excess oil. Lightly sprinkle with coarse salt, and keep warm in oven. Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary. Aside from a squeeze of fresh lemon, a simple salad is all you need with chicken Milanese.

CHICKEN WITH GREEN OLIVES

Steps:

• Heat oil in heavy, large skillet over medium-high heat.
• Pat chicken dry.
• Add to skillet and brown well on all sides.
• Add onion, garlic, bay leaves and season to taste.
• Cook 2 minutes.
• Pour in wine and cook until evaporated.
• Blend in tomato paste and paprika.
• Reduce heat to low.
• Add broth; cover and cook 15 minutes.
• Add olives and cook until chicken is tender, about 10 minutes.
• Garnish with parsley.
• Great served with egg noodles or mashed potatoes.