Chicken Milanese Recipe
Garlic Risotto, Local Mushroom Conserva
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Ingredients
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Chicken Milanese
Garlic Risotto
Local Mushroom Conserva
Method
Chicken Milanese
- 1
Prepare Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- 2
Breading Setup
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated parmesan.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Garlic Risotto
- 5
- 6
Toast the Rice
Add the Arborio rice to the saucepan and stir for 1-2 minutes until lightly toasted.
- 7
Add Wine
Pour in the white wine and cook until absorbed, stirring frequently.
- 8
Cook the Risotto
Gradually add the warm stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process takes about 20 minutes.
- 9
Finish with Cheese
Once the rice is al dente and creamy, stir in grated parmesan cheese, salt, and pepper. Remove from heat.
Local Mushroom Conserva
- 10
- 11
- 12
Season the Mixture
Stir in fresh thyme, salt, pepper, and balsamic vinegar. Cook for an additional 2 minutes.
- 13
Cool and Store
Remove from heat and let cool. Store in an airtight container in the refrigerator for up to a week.