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Friday, December 20

Spicy chicken Milanese

Dijon mustard
3 tablespoons
Cayenne pepper
1 ½ teaspoons

Pepper, freshly ground

1 ½ cups
Chicken cutlet, ¼- to ½-inch thick
Olive oil
1/3 cup +
1 tablespoon
Tomatoes, grape or cherry variety, halved
2 cups
Lemon juice
¼ cup
Wine, white
½ cup
Parsley, chopped
¼ cup
Parmigiano-Reggiano cheese, shaved


  1. In pie plate, beat the eggs, Dijon, cayenne together, and then season with salt and pepper. 
  2. In another pie plate, spread the panko. 
  3. Dip the chicken in the egg mixture, and then dredge in the panko, pressing a little to adhere the coat. 
  4. In a large skillet, heat the 1/3 cup oil until shimmering. 
  5. Add the chicken, and cook over moderately high heat, turning once, until browned on the outside and white throughout the inside, about 5 to 7 minutes depending on the thickness. 
  6. In a medium saucepan over high heat, bring the 1 tablespoon oil, tomatoes, juice, and wine to a boil. 
  7. Reduce the heat to medium, and let simmer until the liquid is reduce by half. 
  8. Stir in the parsley, and then spoon over the chicken. 
  9. Top with cheese and capers.

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