Friday, March 22, 2013

Chicken Milanese

Spark is an important to maintain. Without a spark, the fire slowly dies and we don't want that! The important thing to remember is your partner needs and wants you to excite him as much as you want them to excite you. This is where a lingerie boutique comes in. I don't care what your body type is. Men want to see it. They would not be with you otherwise. I am just as self conscious as the next person, but coming out in a sexy outfit full of confidence will drive your partner crazy. 

Romantic tip: Splurge on some new, sexy lingerie and come out wearing it confidently. 

Now on to today's food: I love a good Milanese sauce. The lemon cream compliments chicken so nicely. This rates right up there with my all time favorite Chicken dish. 

Chicken Milanese

adapted from Being A Bear
This recipe serves 4, if making for 2,  cut in half. 

3 tablespoons Unsalted Butter cold, cut into 6 pieces 
1 Shallot, minced
1/2 cup Heavy Cream 
1/2 cup Dry White Wine
1/2 cup Chicken Stock
1 Tablespoon Fresh Sage, chopped
1 teaspoon Lemon Juice
1 pinch Cayenne Pepper 
Sea Salt to taste
freshly ground pepper, to taste 

3/4 cup Seasoned Dry Bread Crumbs
1/4 cup Parmesan Cheese 
Lemon Zest  finely grated, from 1 lemon 
3/4 teaspoon Dried Thyme 
1 Eggs 
1 Chicken Breast, cut into 4 pieces, pounded thin
Sea Salt to taste
freshly ground pepper, to taste
Canola Oil  for frying 
1/4 cup Fresh Parsley, chopped

Make the Sauce:
In a medium pot over medium heat, melt 1 tablespoon of the Butter. 

Add Shallots and cook until softened, about 4 minutes.

Add Cream, Wine, and Stock. Bring mixture to a boil.  Simmer until mixture is reduced to about 1 1/2 cups. This will take about 20 minutes.
 Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition. 
Add Sage, Lemon, Cayenne, Parsley, and Salt and Pepper to taste. Cover and set aside.

Make the Chicken:

Mix Bread Crumbs, Cheese, Lemon Zest and Thyme. Transfer to a plate.
 Beat Eggs, and season with Salt and Pepper. Transfer to a shallow bowl.

Hammer your chicken breasts until they are thin Chicken cutlets. Season Chicken Cutlets with Salt and Pepper on both sides.

Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl. Lay cutlet in Crumb Mixture and, with dry hand, toss crumbs over the top to coat chicken. Repeat with remaining cutlets.
Fill a large skillet with 1/4 inch of Oil. Heat over Medium Heat (350-375 is ideal) until oil shimmers.

Add two Breaded Cutlets to each pan. Cook 3 minutes on each side or until a dark golden brown.

Lower heat to Medium and cook another 4 minutes, turning once. Cutlets should be brown and crisp.

Lay Cutlets on prepared paper towels to drain.
Serve cutlets with sauce, and optional lemon and parsley for garnish.

1 comment:

  1. I made this for dinner today and it was excellent! My husband loved it. So glad I found it - thank you.


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