CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE

CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE image

Categories Chicken

Yield 4 people

Number Of Ingredients 19

Previous Next

Chicken:
1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan cheese
2 teaspoons dried basil
1 teaspoon dried thyme
4 boneless and skinless chicken breasts
Kosher salt and ground black pepper
1/3 cup vegetable oil
Sauce:
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups cherry tomatoes, halved
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 teaspoon dried thyme
1/2 cup mascarpone cheese, at room temperature

Steps:

Chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees. Line a baking sheet with a wire rack. I use a broiler pan :-) Using 3 shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme. Pound chicken and season with salt and pepper. Dredge chicken in flour, beaten eggs, and bread crumb mixture, pressing to adhere. In nonstick pan, heat oil over medium heat. Brown chicken, about 3 to 4 minutes on each side. Transfer chicken to broiler pan to keep warm. Sauce: Add olive oil to reserved cooking juices and heat over medium heat. Add fennel and cook for 5 to 6 minutes. Stir in cherry tomatoes, 1/4 teaspoon each salt and pepper, garlic, and thyme. Cook for 5 to 6 minutes. Add the mascarpone cheese and stir until creamy. Season with salt and pepper to taste. Transfer chicken to serving platter and spoon sauce over before serving.