Chicken Milanese with Tomato and Fennel Sauce

By exdircomp

Ingredients

• Chicken:
• 1/3 cup all-purpose flour add chopped herbs (oregano, thyme,basil and parsley and 1/4 cup grated Parmesan
• 2 eggs, beaten season with salt pepper and garlic
• 1 1/4 cups panko bread crumbs add chopped herbs (oregano, thyme,basil and parsley 2/3 cup grated Parmesan)
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 2 teaspoons parsley
• 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed season with salt, pepper and garlic
• Kosher salt and freshly ground black pepper
• 1/3 cup vegetable oil
• Sauce:
• 1 tablespoon olive oil
• 2 fennel bulbs, trimmed and thinly sliced
• 2 1/2 cups (12 ounces) cherry tomatoes, halved canned with spices works well
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 2 clove garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 2 teaspoons parsley
• 1/2 cup mascarpone cheese, at room temperature

Preparation

Step 1

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour 1, the eggs to another and to the third bowl combine the seasoned bread crumbs with parmesan and herbs.

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 saute 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. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute 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, herbs. 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.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.