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Chicken Milanese with Lemon Sauce
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Brief Description
A parmesan crusted chicken served over green peas, green beans & pancetta and topped with a lemon herb sauce.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 35 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Jul 30, 2012
Number of Servings:
Ingredients:
- 1 cups - Italian style bread crumbs
- 1/4 cups - grated parmesan cheese
- 2 teaspoons - dried basil
- 4 - chicken breasts boneless & skinless
- 1 1/4 teaspoons - sea salt
- 3/4 teaspoons - freshly ground pepper
- 3 1/2 tablespoons - vegetable oil or coconut oil
- 1 tablespoons - olive oil
- 4 slices - pancetta chopped, sliced on the thicker side
- 1 1/4 cups - fresh peas
- 1 cups - fresh green beans cut into thirds
- 3/4 teaspoons - sea salt
- 1/2 teaspoons - freshly ground pepper
- 1/2 cups - low sodium chicken broth
- 3/4 cups - olive oil
- 1/4 cups - chicken broth
- 1 cups - fresh parsley
- 1/2 cups - fresh basil
- 1 cloves - garlic cut in half
- 1 - lemon juiced
- 1/2 teaspoons - sea salt
- 1/2 cups - all-purpose flour or gluten free flour
- 2 - large eggs beaten
Directions:
Preheat the oven to 176 degrees F. Line a baking sheet with foil
1. Prepare 3 shallow working bowls -- 1 for flour, another for the beaten eggs and the last bowl for the breadcrumbs, parmesan cheese and basil.
2. Place the chicken on a poultry safe board and cover with clear wrap. Using a mallet, lightly pound the chicken until it is about 1/4- 1/2 inch thick. Season both sides with salt and pepper.
3.Next set up your assembly line. Start with lightly dredging the chicken pieces in the flour to coat, (give a little shake), then dip into the beaten eggs. Finally coat the chicken with the bread crumb mixture, pressing gently to fully coat the chicken.
4. In a large, sauté pan, heat the oil over medium heat. Add 2 pieces of the breaded chicken into the oil and sauté until light golden brown, about 3 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven.
Repeat with the final 2 pieces of chicken. Reserve the cooking juices in the sauté pan.
5. Wipe the pan with a white paper towel and add olive oil. Sauté pancetta until it starts to crisp; remove from pan and set aside.
6. Using the same pan add the green beans and peas. Season with salt and pepper. Let sauté (if the pan is dry then add a teaspoon of olive oil). Let sauté for about 5 minutes until green beans are cooked. (You can tell by tasting one).
7. Add chicken broth and bring to a boil. Then add pancetta back into the pan and lower heat to simmer until ready to plate. Chicken broth will reduce!
8. In a blender add all ingredients for the herb lemon sauce and puree until you have a smooth sauce.
9. To plate take a heaping spoon of the pancetta and vegetables with some of the chicken broth juice and place in the middle of the plate. Top with a piece of chicken, then drizzle the lemon herb sauce over the top.
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