Recipe of the Week: Chicken Parmesan Milanese
The city of Milano is considered the fashion capital of Italy, a busy modern metropolitan city where the new blends with the old in a very unique style. Shopping in the beautiful designer shops is a dream come true and eating in one of the many posh restaurants is a true adventure. Having spent time in Milano recently on one of my gastronomic tours, I was surprise to learn that the Milanese people enjoy very simple dishes for their everyday life. Busy with long work days, they take advantage of seasonal ingredients and quick and easy preparations. I want to share this great recipe that is so simple to prepare and so delicious. Serves four. (Chef tip: To make the preparation easier, set up three dishes: one for eggs, one for flour and the third for breadcrumbs.)
1/2 cup all-purpose flour
1/4 cup grated fresh Parmesan cheese
1/2 cup bread crumbs
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1/4 cup milk
1 pound boneless, skinless chicken breast, sliced thin into scaloppini
2 tablespoons olive oil
1/2 cup vegetable oil
1 lemon, cut into wedges
Preheat the oven at 350°F. Combine Parmesan, bread crumbs, parsley and basil in a shallow dish. Place flour in a second shallow dish.
Place egg and milk in a third shallow dish. Season chicken scaloppini with salt and pepper. Dip each chicken scaloppini in flour first, pat off any excess flour. Then dip them in the egg mixture and finish in the bread crumb mixture.
Heat the vegetable and olive oil in a large non-stick skillet over medium-high heat. Add chicken; cook until golden brown on both sides, about four to five minutes per side. Place browned chicken on a baking sheet.
Cook in the preheated oven until cooked through completely, about 10 minutes. Serve with lemon wedges.