CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE RECIPE

Chicken Milanese with tomato and fennel sauce Recipe image

Provided by linguini

Number Of Ingredients 18

Ingredients

CHICKEN:
1/3 cup all-purpose flour
2 large eggs
1 1/4 cups plain dried bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6-8 oz) boneless, skinless chicken breast halves, tenderloins removed
Salt and freshly ground black pepper
1/3 cup vegetable oil
SAUCE:
1 Tablespoon evoo
2 fennel bulbs, trimmed and thinly sliced, fronds reserved for garnish
2 cups (12 ounces)cherry tomatoes, halved
1 garlic clove, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/4 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 cup (4 oz)mascarpone cheese, at room temperature

Steps:

For the chicken: Place an oven rack in the center of the oven and preheat the oven to 150F. Line a rimmed baking sheet with a wire rack. Spoon the flour into a wide, shallow bowl. Crack the eggs into another wide, shallow bowl; lightly beat them . In a third wide, shallow bowl, combine the bread crumbs, Parmesan cheese,basil, and thyme. On a work surface, place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to1/2 inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread-crumb mixture, pressing gently to adhere. In a large, nonstick sauté pan, heat the vegetable oil ove medium heat. Place 2 pieces of breaded chicken in the oil and cook until light golden brown, 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the pan. For the sauce: Add the olive oil to the reserved cooking juices in the sauté pan and heat over medium heat. Add the cherry tomatoes, garlic, thyme, salt, and pepper. Cook for 5-6 minutes, until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, if needed. To serve, arrange the chicken on a serving platter and spoon the sauce on top. Garnish with the fennel fronds.