Milanese Sauce??? Standard Italian Resturant stuff.....?!
Hey, i used to go to this great little italian place , but it was destroyed in a hurricane!. They had a wonderful "chicken milanese" dish!. It was breaded and fried, but the sauce was outragous!. My taste buds told me: white wine, chicken stock, and butter!. I couldnt taste much else besides salt and pepper!. They're closed now and no one can tell me measurements or other ingredients that may have been used!. Any help!?!?!?!?
PS- i want to put the chicken on a bed of pasta and then pour sauce over it<like they did!!?Www@FoodAQ@Com
PS- i want to put the chicken on a bed of pasta and then pour sauce over it<like they did!!?Www@FoodAQ@Com
Answers:
Chicken Milanese
1!. 4 (5 ounce) boneless, skinless chicken breasts, tenderloins removed and reserved for another use
2!. 1/2 cup kosher salt
3!. 1/2 cup granulated sugar
4!. 4 slices high-quality white bread, crusts removed and torn into rough 1 1/2-inch pieces
5!. 1/4 cup grated Parmesan cheese
6!. Ground black pepper
7!. 3/4 cup unbleached all-purpose flour
8!. 2 large eggs
9!. 1 tablespoon vegetable oil
10!. 3/4 cup vegetable oil
11!. Lemon wedges, for serving
Nutrition Info
Per Serving
* Calories: 865 kcal
* Carbohydrates: 57 g
* Dietary Fiber: 1 g
* Fat: 51 g
* Protein: 43 g
* Sugars: 26 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2!. Cooking Directions
1!. Pound chicken breasts to even 1/2-inch thickness!. Dissolve salt and sugar in 1 quart cold water in gallon-size zipper-lock plastic bag!. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes!. Line rimmed baking sheet with triple layer of paper towels!.
2!. Remove cutlets and lay in single layer on baking sheet; cover with another triple layer of paper towels and press firmly to absorb moisture!. Allow cutlets to dry for 10 minutes!. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs)!. Mix in Parmesan cheese and transfer crumbs to baking dish!. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside!.
3!. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees!. Spread flour in baking dish!. Beat eggs with 1 tablespoon oil in second baking dish!. Spread bread crumbs in third baking dish!.
4!. Bread the cutlets, one at a time!. Dredge cutlet in flour, shaking off excess!. Using tongs, dip both sides of cutlet in egg mixture, allowing excess to drip back into baking dish to ensure very thin coating!. Dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form even, cohesive coat!. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry for about 5 minutes!.
5!. Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes!. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes!. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer!. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven!.
6!. Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels!. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges!.
Yield: 4 servings
You can just use plain bread crumbs instead of tearing up stale bread!. It tastes fine!.Www@FoodAQ@Com
1!. 4 (5 ounce) boneless, skinless chicken breasts, tenderloins removed and reserved for another use
2!. 1/2 cup kosher salt
3!. 1/2 cup granulated sugar
4!. 4 slices high-quality white bread, crusts removed and torn into rough 1 1/2-inch pieces
5!. 1/4 cup grated Parmesan cheese
6!. Ground black pepper
7!. 3/4 cup unbleached all-purpose flour
8!. 2 large eggs
9!. 1 tablespoon vegetable oil
10!. 3/4 cup vegetable oil
11!. Lemon wedges, for serving
Nutrition Info
Per Serving
* Calories: 865 kcal
* Carbohydrates: 57 g
* Dietary Fiber: 1 g
* Fat: 51 g
* Protein: 43 g
* Sugars: 26 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2!. Cooking Directions
1!. Pound chicken breasts to even 1/2-inch thickness!. Dissolve salt and sugar in 1 quart cold water in gallon-size zipper-lock plastic bag!. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes!. Line rimmed baking sheet with triple layer of paper towels!.
2!. Remove cutlets and lay in single layer on baking sheet; cover with another triple layer of paper towels and press firmly to absorb moisture!. Allow cutlets to dry for 10 minutes!. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs)!. Mix in Parmesan cheese and transfer crumbs to baking dish!. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside!.
3!. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees!. Spread flour in baking dish!. Beat eggs with 1 tablespoon oil in second baking dish!. Spread bread crumbs in third baking dish!.
4!. Bread the cutlets, one at a time!. Dredge cutlet in flour, shaking off excess!. Using tongs, dip both sides of cutlet in egg mixture, allowing excess to drip back into baking dish to ensure very thin coating!. Dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form even, cohesive coat!. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry for about 5 minutes!.
5!. Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes!. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes!. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer!. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven!.
6!. Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels!. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges!.
Yield: 4 servings
You can just use plain bread crumbs instead of tearing up stale bread!. It tastes fine!.Www@FoodAQ@Com
Alfredo sauce ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium-low heat!.
Add cream and simmer for five minutes!.
Then add garlic and cheese and whisk quickly, heating through!.
Stir in parsley and add to recipe below!.
Pasta Milano ingredients:
1 tsp!. olive oil
1 tsp!. roasted garlic
1 cup sliced mushrooms
1 Tbsp!. sun dried tomatoes
1 tsp!. fresh parsley
2 oz!. chicken stock
3-5 oz!. cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz!. cooked bow tie pasta (about 2 cups cooked)
1 Tbsp!. grated fresh Parmesan cheese
Heat a 10” saute pan!. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic!.
Add Alfredo sauce, bow tie pasta and toss!.
Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basilWww@FoodAQ@Com
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in medium sauce pan over medium-low heat!.
Add cream and simmer for five minutes!.
Then add garlic and cheese and whisk quickly, heating through!.
Stir in parsley and add to recipe below!.
Pasta Milano ingredients:
1 tsp!. olive oil
1 tsp!. roasted garlic
1 cup sliced mushrooms
1 Tbsp!. sun dried tomatoes
1 tsp!. fresh parsley
2 oz!. chicken stock
3-5 oz!. cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz!. cooked bow tie pasta (about 2 cups cooked)
1 Tbsp!. grated fresh Parmesan cheese
Heat a 10” saute pan!. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic!.
Add Alfredo sauce, bow tie pasta and toss!.
Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basilWww@FoodAQ@Com