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Chickan Milanese

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Chicken Milanese


Chicken milanese

Chicken breast 1ea 6ozw(pounded out)

Egg whole 1ea

Milk 1/4C

Flour 1/2 C

Italian bread crumb 1/2C

Shallot chopped 1/2ea

Garlic clove minced 1ea

Parsley fresh chopped 2 T

Lemon juice fresh squeezed 2T

Chicken stock 1/4C

Butter unsalted 2T

Olive oil 3T

Salt and pepper as needed


Arborio rice 1C

Chicken stock 1C or as needed(see recipe)

Shrimp 60/70 count peeled, deveined, cooked and chilled

Peas english (frozen is fine) 1/2C

Shallot chopped 1ea

Garlic clove minced 2ea

Olive oil 3T

Heavy cream 1/4-1/2 C

Salt and pepper as needed



Batter chicken in flour, then egg wash(milk and egg mixed), then bread crumb. Pre-heat olive oil on med heat in saucepan. When oil is hot enough add breaded chicken to oil and brown on both sides. Remove from saucepan and place in a pre-heated 350f oven to finish cooking(165f internal temp). Saute shallot and garlic in same saucepan until tender. Add parsley, lemon juice, chicken stock and butter, bring to a boil and let thicken stirring constantly. Season with salt and pepper to taste. Pour sauce over breaded chicken breast. For risotto start by sauteing rice , shallot and garlic in olive oil. Saute until rice gives off a nutty smell. Add chicken stock 1/2C at a time and cook rice until tender. Some additional chicken stock may be needed. When rice is tender add heavy cream, peas, shrimp and salt and pepper to taste. Continue cooking until shrimp and peas are heated through. Rice should resemble a thick stew when ready to serve. Enjoy and God bless!

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