The Hendersons       Our Food and Cooking



Chicken Milanese

This is another quick and easy recipe and it is SO good.


Yield: 2

1/2 chicken breast, no skin, no bone, R-T-C Trimmed of fat and membrane
1 each egg white
1/4 cup flour
1/4 cup bread crumbs, Italian style
1 teaspoon dried chervil
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Place one half butterflied chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to 1/4 inch thickness.

Preheat oven to 300 degrees F.

In a medium sized bowl, whisk together egg white and 1 Tbsp water.

In a shallow dish, stir together flour, breadcrumbs, chervil, paprika, salt and pepper.

In a large nonstick skillet, heat the oil and the butter over medium heat.

Dip chicken breast slices in the egg-white mixture, letting any excess drip off. Dredge in the breading mixture, making sure the chicken is thoroughly coated.

Place the chicken breast slices in the skillet and cook for about 3 minutes per side, or until the outside is browned and the inside is no longer pink.

Transfer to an ovenproof platter or baking sheet and sprinkle with the cheese.

Put in the oven for a minute or two just until the cheese melts.

Serving Suggestion: Risotto with asparagus and mushrooms is a great accompaniment.