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Chicken Milanese with Lemon Cream Sauce

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Rate this recipe 2.8/5 (8 Votes)

Ingredients

  • 3 tablespoons Unsalted Butter cold, cut into 6 pieces
  • 1 Shallot, minced
  • 1/2 cup Heavy Cream
  • 1/2 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 1 Tablespoon Fresh Sage, chopped
  • 1 teaspoon Lemon Juice
  • 1 pinch Cayenne Pepper
  • Sea Salt to taste
  • freshly ground pepper, to taste
  • 3/4 cup Seasoned Dry Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • Lemon Zest finely grated, from 1 lemon
  • 3/4 teaspoon Dried Thyme
  • 1 Eggs
  • 1 Chicken Breast, cut into 4 pieces, pounded thin
  • Sea Salt to taste
  • freshly ground pepper, to taste
  • Canola Oil for frying
  • 1/4 cup Fresh Parsley, chopped

Details

Preparation

Step 1


Make the Sauce:

In a medium pot over medium heat, melt 1 tablespoon of the Butter.








Add Shallots and cook until softened, about 4 minutes.








Add Cream, Wine, and Stock. Bring mixture to a boil. Simmer until mixture is reduced to about 1 1/2 cups. This will take about 20 minutes.



Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition.


Add Sage, Lemon, Cayenne, Parsley, and Salt and Pepper to taste. Cover and set aside.






Make the Chicken:




Mix Bread Crumbs, Cheese, Lemon Zest and Thyme. Transfer to a plate.




Beat Eggs, and season with Salt and Pepper. Transfer to a shallow bowl.


Hammer your chicken breasts until they are thin Chicken cutlets. Season Chicken Cutlets with Salt and Pepper on both sides.


Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl. Lay cutlet in Crumb Mixture and, with dry hand, toss crumbs over the top to coat chicken. Repeat with remaining cutlets.




Fill a large skillet with 1/4 inch of Oil. Heat over Medium Heat (350-375 is ideal) until oil shimmers.


Add two Breaded Cutlets to each pan. Cook 3 minutes on each side or until a dark golden brown.








Lower heat to Medium and cook another 4 minutes, turning once. Cutlets should be brown and crisp.


Lay Cutlets on prepared paper towels to drain.




Serve cutlets with sauce, and optional lemon and parsley for garnish.







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