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Giada's Chicken Milanese With Fennel And Cherry Tomatoes

Per the name, this dish originates from Milan, Italy, and dates all the way back to the 1000's. Traditionally, veal was used in this preparation - however, the dish has grown to have variations using chicken cutlets, and sometimes even pork. I love all versions, but this chicken one is probably the one I make most often!

I love this dish for a simple weeknight dinner, but because it's so delicious - and with the interesting, vibrant "sauce" of fennel and cherry tomatoes - it's definitely an occasion-worthy dinner as well. The crust on the chicken contains dried herbs and Parmesan, which gives it layers of delicious Italian flavor, and the Parmesan helps give it a beautiful golden-brown crust.

The side sauce is really great, and I have even made it with other proteins as well in the past. The combination of caramelized fennel, bright cherry tomatoes and mascarpone is the perfect combination of vibrant and creamy - it pairs wonderfully with the crispy chicken.

Giada's Chicken Milanese

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Giada's Chicken Milanese

Category

Main Course

Servings

4

Prep Time

15 minutes

Cook Time

28 minutes

Calories

646

Author:

Giada De Laurentiis

Image of Giada's Chicken Milanese

Ingredients

    For The Chicken:

  • 1/3 cup all-purpose flour
  • 2 eggs, (beaten)
  • 1 1/4 cups plain bread crumbs
  • 2/3 cup grated Parmesan
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 4 6 to 8-ounce boneless and skinless chicken breasts, tenderloins removed
  • Kosher salt and freshly ground black pepper
  • 1/3 cup vegetable oil
  • For The Sauce:

  • 1 tablespoon olive oil
  • 2 fennel bulbs, (trimmed and thinly sliced)
  • 2 1/2 cups 12 ounces cherry tomatoes, halved
  • 1/4 teaspoon kosher salt, (plus more for seasoning)
  • 1/4 teaspoon freshly ground black pepper, (plus more for seasoning)
  • 1 clove garlic, (minced)
  • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup mascarpone cheese, (at room temperature)

Instructions

  1. For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
  2. Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
  3. On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
  4. In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.
  5. For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.
  6. Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

Nutrition

Nutrition

per serving
Calories
646
Amount/Serving % Daily Value
Carbs
47 grams
Protein
19 grams
Fat
43 grams
Saturated Fat
27 grams
Cholesterol
125 milligrams
Sodium
767 milligrams
Fiber
6 grams
Sugar
5 grams

5 reviews & comments

  • Author's avatar image
    Andrea Zak

    I made this for dinner tonight and it was delicious! Next time I would sauté the veggies for less time and cut the marscapone in half. But my husband and I both loved the taste and will definitely make this again! Thanks Giada!

  • Author's avatar image
    Sharon Dowdell

    I made this for Sunday Meal and I must say it was very delicious.. Follow the recipe to a tee. I have enough to have to eat off for the entire week. I also will use some of the meat to go into a salad since I have some agrula and tomtoates left over. Thanks Giada I thorougly entire making the recipe.

  • Author's avatar image
    Lisa Armao
    ★★★★★
    ★★★★★

    Delicious. I made it tonight and it’s my new favorite!

  • Author's avatar image
    Joan Weakland

    I love Chicken Milanese and make a version from Fine Cooking with an arugula salad. For your recipe, is there a good substitute for mascarpone (mayo?) that is less rich (mascarpone is so high in fat)? Or would I increase the olive oil and decrease the mascarpone? Thank you!

  • Author's avatar image
    William Green

    I'm going to try this tonight. Thanks!

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