How to Make Speedy Chicken Milanese

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The ingredients needed to make Chicken Milanese:

1. Prepare 2 chicken breasts
2. Make ready 2 tbsp polenta
3. Prepare 1 1/2 tsp dried basil (not pictured)
4. Make ready salt & pepper
5. Prepare 2 tbsp plain flour
6. Make ready 2 eggs, beaten
7. Prepare sunflower oil
8. Make ready For the sauce:
9. Get 50 g butter
10. Take 125 g mushrooms, sliced
11. Take 200 ml double cream
12. Get 1 clove garlic, crushed
13. Take 1 tsp dried parsley
14. Get 2 tbsp grated parmesan
15. Take salt & pepper
16. Make ready 150 g penne pasta

Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. The best Chicken Milanese description I can give you is this: a pan-fried chicken cutlet, that's been dredged in seasoned Parmesan cheese breadcrumbs and served with lemon wedges and a light salad. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity. Chicken Milanese It's a pounded-out chicken breast that is breaded and fried.

Steps to make Chicken Milanese:

1. Place one chicken breast in between 2 sheets of cling film & bash with a rolling pin until it is of even thickness. Repeat with the other chicken breast. - Slice each one into 2 equal pieces.
2. Mix the polenta with the basil & season with salt & pepper. - Place the polenta, egg & flour onto 3 separate plates. - Dip each piece of chicken first into the flour, then the egg & finally the polenta. Place the coated chicken onto a another plate. If you have time cover with cling film & chill in the fridge for 1 hour. - Place a large frying pan over a medium heat & add 3 tbsp sunflower oil. - Add the chicken 2 pieces at a time & cook for 3 minutes each side. - Place on to a plate & keep warm.
3. Cook the pasta in a large saucepan of boiling, salted water. - Wipe out the frying pan, place back on the heat & add the butter. - Cook the mushrooms for 2 minutes then add the garlic & parsley & a little pepper. - Cook for another 2 minutes then add the cream, stir then simmer for 2 minutes until starting to bubble. Stir in the parmesan & check the seasoning. - Drain the pasta & add to the sauce tossing to coat. - Serve alongside the chicken with some green salad.

The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity. Chicken Milanese It's a pounded-out chicken breast that is breaded and fried. Heat oil in a large nonstick skillet over medium-high. Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!

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