Giada's Chicken Milanese With Fennel And Cherry Tomatoes
Giada's Chicken Milanese
Giada De Laurentiis
- 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
- 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)
For The Chicken:
For The Sauce:
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
- per serving
Amount/Serving % Daily Value
- 47 grams
- 19 grams
- 43 grams
- Saturated Fat
- 27 grams
- 125 milligrams
- 767 milligrams
- 6 grams
- 5 grams
5 reviews & comments
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!
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.
Delicious. I made it tonight and it’s my new favorite!
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!
I'm going to try this tonight. Thanks!