Chicken Milanese

 Chicken Milanese is really delicious. But it is only as good as its sauce and breading. Otherwise, it tastes like really bad airline food. Secondly, do not add additional salt to the chicken, breading or sauce. Season bread crumbs, Parmigiano and stock have salt. Additional, Cognac is the best to add to the sauce. But not having this you can add a dry Spanish Sherry. If you do not have either, I would not recommend making the dish. This
dish is best served along side a mix salad made with mesclen.

 

Sauce
6 tablespoons cold unsalted butter, cut into tablespoons
2 medium shallots, minced
1 clove of garlic finely minced
1 cup heavy cream
1 cup dry white wine
1 cup chicken stock 

2 tablespoons chopped fresh herbs of your choice (sage, chives, tarragon)
2 tablespoons of cognac
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon of Spanish smoked paprika
Freshly ground black pepper

 

Chicken
1 cup seasoned dry bread crumbs
1/2 cup panko
1/4 cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
1 1/2 teaspoons dried thyme
2 large eggs
Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
Freshly ground black pepper, no salt!
Vegetable oil, for frying
1/4 cup chopped parsley for garnish



In a sauce pan melt one tablespoon of butter. Now add the shallot and minced garlic. Simmer until they are soft. Add the rest of the sauce ingredients with the exception of the remaining butter and lemon juice. Simmer for twenty minutes until the mixture has reduced.

While the sauce is simmering pound out your cutlets until they are 1/4 inch thick. Now mix  the breading ingredients in a bowl and set aside. Beat the two eggs in a bowl and set aside. Now heat a skillet with olive oil on medium high. Proceed to bread the cutlets and saute until golden brown. Drain on paper towels.

To finish the sauce add the remaining butter as if it is a Bearnaise. Whisking until the butter thickens the sauce and add the lemon juice.

 A special note for those cooking enthusiast, Saveur has a really great Mexico Issue out now. Even if you are not into cooking it is a really interesting read! Diana Kennedy's a  expat who has influenced the cooking world with many cook books. Really great Oaxacan Enchiladas recipe too.