Chicken Milanese with Tomato and Fennel Sauce

Name: Chicken Milanese with Tomato and Fennel Sauce
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more for seasoning; 296 milliliters plain bread crumbs; 340 grams 1/2 cups cherry tomatoes, halved; 2 teaspoons dried basil; 1 teaspoon dried thyme; 2 eggs, beaten; 2 fennel bulbs, trimmed and thinly sliced; 79 milliliters all-purpose flour; 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves; 1 clove garlic, minced; 0 teaspoons kosher salt, plus more for seasoning; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters mascarpone cheese, at room temperature; 1 Tbsp olive oil; 158 milliliters grated Parmesan; 680 grams boneless and skinless chicken breasts, tenderloins removed; 79 milliliters vegetable oil

You can never have too many main course recipes, so give Chicken Milanese with Tomato and Fennel Sauce a try. This recipe serves 6. One serving contains 554 calories, 37g of protein, and 32g of fat. From preparation to the plate, this recipe takes approximately 43 minutes. A mixture of flour, bread crumbs, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Wire Rack

Oven

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

Ingredients you will need

Parmesan

Breadcrumbs

Basil

All Purpose Flour

Thyme

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Meat

Bread

All Purpose Flour

Egg

Wrap

Dip

Equipment you will use

Plastic Wrap

Meat Tenderizer

In a large, nonstick saute pan, heat the vegetable oil over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side.

Ingredients you will need

Breaded Chicken

Cooking Oil

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Frying Pan

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Frying Pan

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, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender.

Ingredients you will need

Cherry Tomato