Chicken milanese
Ingredients- 1½ lb chicken breasts (thinly sliced)
- ½ cup flour
- 3 eggs (lightly beaten)
- 1½ cup breadcrumbs
- ½ cup Parmesan
- 1 bulb fennel (thinly sliced)
- 2½ cups cherry tomatoes (halved)
- 2 cloves garlic
- ½ cup mascarpone
- dried thyme
Instructions- Dredge the chicken breasts in flour, then the eggs, then a mixture of breadcrumbs, Parmesan and dried thyme.
- Fry in olive oil for 3 or 4 minutes on each side, then keep warm in the oven (around 150°F).
- Add more olive oil, and cook the fennel until soft (about 5 min).
- Add cherry tomatoes, garlic, thyme, salt, pepper, and cook until the tomatoes are soft (about 5 min).
- Remove from heat, add mascarpone and stir.
Notes- 1½ lb of chicken made about eight pieces of chicken and was enough for three people.
- I used two bulbs of fennel and it was too much, so I think one is better. It wasn't as soft as I would like, so slicing thinner might be better, but Joe liked it as it was.
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