Chicken Milanese
Recipe by: Chef Shane McAnelly
We paired this Chicken Milanese with our 2018 Estate Chardonnay. The Chardonnay was barreled in 40% new French Oak and 60% neutral French Oak for 10 months. This special cooperage brings out rich flavors of tangerine, apricot, and toasted oak that elegantly fill the mouth.
It is a complex yet refreshing wine that pairs delightfully with the crispy chicken Milanese. Take a sip of Chardonnay and squeeze some lemon juice over the chicken and enjoy this delicious pairing!
Ingredients:
For the Chicken:
- 1 pound chicken breast, boneless skinless (cut into 4 cutlets, each weighing around 4 ounces)
- 1 cup buttermilk
- 2 tablesbopoons dijon mustard
- 1 whole egg
- 1 cup panko (Japanese bread crumbs)
- ½ cup parmesan cheese, finely grated
For the Sauce:
-
- 4 oz white wine
- 1 sprig thyme, fresh
- 1 shallot, minced
- 1 tablespoon heavy cream
- 2 tablespoon capers
- 3 oz butter, unsalted and cubed
- Juice of 1 lemon
- Kosher salt to taste
For the Arugula Salad:
- 1 5oz. package of washed arugula
- ½ teaspoon dry oregano
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- Salt to taste
- Fresh cracked black pepper to taste
Method:
For the Chicken:
1 lb. of chicken breast, boneless skinless (cut into 4 cutlets, each weighing around 4 ounces)
1 cup of buttermilk
2 tablespoons of dijon mustard
1 egg
1 cup of panko (Japanese bread crumbs)
½ cup of parmesan cheese, finely grated
Method:
Line a cutting board with plastic wrap. Layout your 4 chicken cutlets on the plastic wrap and cover the top with another sheet of plastic wrap. Using a meat tenderizer mallet or empty wine bottle, gently pound the cutlets until they are all an even thickness, about ¼”. In a medium mixing bowl, whisk buttermilk, mustard, and egg. Place pounded chicken into the dish and cover with the buttermilk mixture. Ideally, this is done the day before or at least a couple of hours before preparation so that the marinade has time to penetrate and tenderize the pork. Mix panko and parmesan cheese and lay in a thin layer on a sheet tray. One by one, dredge the marinated chicken cutlets into the panko mixture, being sure to press the panko onto the pork to create an even crust. After dredged and completely crusted place on a plate until you are ready to cook.
In a large saute pan, heat ¼ c olive oil. Pan should be hot but not smoking. Working in batches, add 2 pieces of the chicken into the oil and cook until golden brown, about 2-3 minutes. Using a spatula or tongs flip the pork and cook the second side until golden brown. Remove and place on a plate that is lined with paper towels to catch excess oil. Repeat for remaining chicken cutlets.
For the Sauce:
4 oz white wine
1 sprig thyme, fresh
1 shallot, minced
1 tablespoon heavy cream
2 tablespoon capers
3 oz butter, unsalted and cubed
Juice of 1 lemon
Kosher salt to taste
Method
Place a small pot over medium heat with 1 teaspoon olive oil. Add minced shallot and 1 sprig of thyme and saute briefly until shallots become translucent. Add capers and sauvignon blanc and cook until wine is almost completely evaporated. Add heavy cream and reduce by half. Reduce heat to very low and slowly whisk in diced butter. When butter is emulsified into the sauce season with salt and the juice of 1 lemon.
For the Arugula Salad:
1 5oz. package of washed arugula
½ teaspoon dry oregano
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 teaspoon dijon mustard
Salt to taste
Fresh cracked black pepper to taste
Method:
Place arugula in a medium mixing bowl. In a small mixing bowl put the mustard, oregano, and vinegar. While whisking those ingredients, slowly drizzle in the olive oil. Dress salad with the vinaigrette, you will not use all of it. A tablespoon or 2 should be plenty to dress the greens. Reserve the remaining vinaigrette for another meal. Season the arugula with salt and pepper and toss gently with clean hands or tongs.
Bon Appétit!
Pairs With
2018 Estate Chardonnay
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