Tuesday, February 12, 2013

Chicken Milanese with Sage-and-Lemon-Butter Sauce

Ok people. 

Honestly... I feel like a professional chef after making this meal... and I'm no professional chef. 

I will be sharing LOTS of recipes that I try that I think are YUMMY on this blog... so check back often! Or you should even click "FOLLOW" on the right side of this blog just to be sure you don't miss out on anything. :) 

Your family will be in HEAVEN when they taste this delightful meal and they will praise the ground you walk on. Nick LOVED every bite. 

I used chicken tenders ( because they're already so thin... and you want Milanese's to be thin because it's so much more tasty.) I also made mashed potatoes and put them on the plate as well. 

This recipe calls for heavy whipping cream ( but I know there's tons of substitutions for that if you'd rather not use it.) I'm also sure you can use less butter as well if you wanna be more healthy. 

you are WELCOME for this to-die-for recipe: 

It's so hard getting good food pictures! My apartment doesn't have much natural lighting, sadly. It looked way better in person. Just make it and see for yourself! 

Chicken Milanese with Sage-and-Lemon-Butter Sauce
from Food & Wine
by Linda Meyers 

Sometimes I say that a recipe will produce one of the best things you've ever tasted, and you're allowed to treat that as hyperbole.  This is not one of those times.  Get into the kitchen forthwith.  I spent a lot of time trying to figure out what makes this chicken so awesome - really deconstructing it in my mind - and it comes down to three things:  (1) The chicken is pounded thin.  This means it cooks through evenly, but it also changes the texture of the meat, eliminating any stringiness that chicken might have.  It's almost velvety, if that makes any sense at all.  (2)  It's pan-fried.  Which pretty much explains itself, what with the deliciousness and the sealed-in juices and all.  But also?  Golden Brown.  Like, truly, a dinner the color of Aslan's mane and falling leaves and anything consumed at the state fair.  Perfection.   (3)  This sauce is beyond all human understanding.  Its deliciousness reaches drinkable levels.  Not that I'm encouraging that, but I wouldn't judge you.

Unsalted Butter  [ 6 tablespoons, cold, cut into 6 pieces ]
Shallots  [ 2, minced ]
Heavy Cream  [ 1 cup ]
Dry White Wine  [ 1 cup ]
Chicken Stock  [ 1 cup ]
Fresh Sage  [ chopped, 2 tablespoons ]
Lemon Juice  [ freshly squeezed, 2 teaspoons ]
Cayenne Pepper  [ 1 pinch ]
Salt  [ to taste ]
White Pepper  [ freshly ground, to taste ]

Seasoned Dry Bread Crumbs  [ 1 cup ]
Panko (Japanese Bread Crumbs)  [ 1/2 cup ]
Parmigiano-Reggiano Cheese  [ freshly grated,  1/4 cup ]
Lemon Zest  [ finely grated, from 1 lemon ]
Dried Thyme  [ 1 1/2 teaspoons ]
Eggs  [ 2 ]
Chicken Breast Cutlets  [ 8, 6 ounces each, pounded 1/4-inch thick ]
Salt  [ to taste ]
Black Pepper  [ freshly ground, to taste ]
Vegetable Oil  [ for frying ]
Fresh Parsley  [ chopped, 1/4 cup ]

Make the Sauce:
1.   In a medium pot over medium heat, melt 1 tablespoon of the Butter 
2.   Add Shallots and cook until softened, about 4 minutes.
3.   Add Cream, Wine, and Stock.  Bring mixture to a boil. 
4.   Simmer until mixture is reduced to about 1 1/2 cups.  [ This will take 20 minutes or more. ]
5.   Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition. 
6.   Add Sage, Lemon, Cayenne, and Salt and Pepper to taste.  Cover and set aside.

Make the Chicken:
1.    Heat oven to 325 degrees.
2.   Line 2 baking sheets with parchment paper.
3.   Lay paper towels on a baking rack.
4.   Mix Bread Crumbs, Panko, Cheese, Lemon Zest and Thyme.  Transfer to a plate.
5.   Beat Eggs, and season with Salt and Pepper.  Transfer to a shallow bowl.
6.   Season Chicken Cutlets with Salt and Pepper on both sides.
7.  Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl.  Lay cutlet in Crumb Mixtureand, with dry hand, toss crumbs over the top to coat chicken.  Lay breaded cutlet on first prepared baking sheet.  Repeat with remaining cutlets.
8.   Fill 2 large skillets with 1/4 inch of Oil.  Heat over Medium-High Heat until oil shimmers.
9.  Add two Breaded Cutlets to each pan.  Cook 1 minute.
10.  Lower heat to Medium and cook another 4 minutes, turning once.  Cutlets should be brown and crisp.
11.  Lay Cutlets on prepared paper towels to drain.  When drained, lay on second prepared baking sheet and place in oven to keep warm.
12.   Adjust heat under skillets and repeat process for remaining Cutlets.
13.   Rewarm sauce over Low heat, if necessary, and serve cutlets with sauce and a sprinkling of parsley.

Serves 8.

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