Chicken Milanese with Tomato & Fennel Sauce

By Jaclyn

Ingredients

• Chicken:
• 1/3 c. flour
• 2 eggs, beaten
• 1 1/4 c. breadcrumbs
• 2/3 c. grated parmesan
• 4 (6-8 oz) boneless, skinless chicken breasts (thinly sliced)
• 1/3 c. vegetable oil
• Sauce:
• 1 T olive oil
• 2 fennel bulbs, trimmed and thinly sliced
• 2 1/2 c. (12 oz) cherry tomatoes, halved
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 tsp drive thyme (or 1 T fresh thyme)
• 1/2 c. mascarpone cheese, at room temperature

Preparation

Step 1

1.) Using 3 wide shallow bowls, add flour to one, eggs to another, and breadcrumbs/Parmesan cheese in third.

2.) Season chicken with salt and pepper. Dredge chicken in flour, then dip into beaten eggs, allowing excess egg to drip off. Coat with breadcrumb mixture, pressing gently to adhere.

3.) In a large nonstick pan, heat vegetable oil over medium heat. Add chicken and cook until golden brown (3-4 min per side). Remove chicken and keep warm. Reserve juices in pan.

4.) Using the same pan, add olive oil to reserved juices and heat over medium heat. Add fennel and cook, stirring frequently until soft (about 5-6 min). Stir in cherry tomatoes, 1/4 tsp salt, 1/4 tsp pepper, garlic, and thyme. Cook 5-6 minutes, until the tomatoes are tender. Remove from heat and add mascarpone cheese.

5.) Serve over chicken.