Chicken Milanese Recipe
Breaded Cutlet w/Lemon Capers & Fettucini Al Limone
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Ingredients
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For the Chicken Milanese
For the Fettuccini Al Limone
Method
For the Chicken Milanese
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Breading the Chicken
Set up a breading station: In one shallow dish, place the flour mixed with salt and black pepper. In a second dish, beat the eggs. In a third dish, place the bread crumbs. Dredge each chicken breast in flour, shaking off excess, then dip in the egg, and finally coat with bread crumbs, pressing gently to adhere.
- 3
Fry the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.
- 4
Prepare the Sauce
In the same skillet, reduce the heat to medium and add the capers, lemon juice, and lemon zest. Cook for about 2 minutes, scraping up any browned bits from the bottom of the skillet. Stir in the chopped parsley.
- 5
Serve
Place the fried chicken on plates and spoon the lemon-caper sauce over the top.
For the Fettuccini Al Limone
- 6
Cook the Fettuccini
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 7
Make the Sauce
In a large skillet over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer. Stir in the lemon juice and zest, and season with salt and pepper.
- 8
Combine Pasta and Sauce
Add the drained fettuccini to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9
Serve
Plate the fettuccini and top with grated Parmesan cheese. Serve alongside the Chicken Milanese.