Empty My Fridge
My Favourite Chicken Recipe, Chicken Milanese - Chef Jean-Pierre
Ingredients
- Chicken4
- Egg · beaten2
- Flour1 cup
- Panko2 cups
- Parmesan cheese · grated3 tbsp
- Olive oil6 tbsp
- Butter1 tbsp + 3–4 tbsp
- Shallot2
- White wine¾ cups
- Heavy cream½ cups
- Lemon½ cups + ½
- Chicken stock½ cups
- Cornstarch1 tbsp
- Caper2 tbsp
- Salt
- Black pepper
- Arugula¼ lb
- Balsamic vinegar2 tbsp
- Dijon mustard1 tbsp
Instructions
- Preheat the oven to 375°F.
- Flatten the chicken between plastic wrap to ¼ inch thick, or slice the breasts in half lengthwise.
- Dip the chicken in flour, then in the beaten egg, then coat in the herb-seasoned panko mixed with the Parmesan.
- Heat the oil in a non-stick skillet. Fry 2 to 3 minutes per side until golden brown.
- Transfer the chicken to the oven and bake until the inside reaches 165°F.
- For the sauce, heat the olive oil and butter in a sauté pan until light golden, then cook the shallots until light golden.
- Add the wine, salt and pepper and reduce until about half remains. Add the lemon juice and zest.
- Add the chicken stock, cornstarch (if needed), capers, parsley and cream. Bring to a boil, then set aside off the heat.
- Off the heat, stir in the cold butter cubes. Adjust with salt and pepper.
- For the salad, blend the oil, vinegar, salt and pepper until emulsified. Just before serving, toss the dressing with the arugula.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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EggCheeseLemonCreamParmesan cheeseHeavy creamChickenShallot
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