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Chicken Milanese with Salsa Rosa Recipe

Chicken Milanese with Salsa Rosa

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Average Rating:

Total Reviews: 20

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  • on October 16, 2011

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    This is a really good sauce. I halved the recipe, and there was still plenty. I'm excited to use the rest in leftover pasta and things. I used the 2 serranos even though I halved it and it was almost too spicy, but otherwise, a make again! I may add some cream or cheese to it next time.

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  • on February 25, 2009

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    A note to the reviewers who said that this is not a budget friendly meal: If you notice, the 12 red bell peppers called for in the Salsa Rosa recipe yield 4 cups of sauce. Michael calls for only 1 cup of sauce for the chicken recipe when serving 4 people. Therefore, you only need to use 3 red bell peppers to make enough sauce for the Chicken Milanese. Just as when making marinara or other sauces, some cooks like to make large batches, using the leftover sauce for another meal.

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  • on February 24, 2009

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    Have had this recipe for awhile and sorry I didn't make it before. I only used 1 red pepper as I made it just for 2 and had enough. Very good and good for you. As we say, "it's a keeper".

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  • on July 15, 2008

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    I made this, wanting to emulate a restaurant's version that I recently tasted. Its was even better than that restaurant!! : And cheaper too!! It was perfect, and it was really EASY to make. The whole process took about 10-15 minutes to prep. I baked it at 350 for 15 minutes on each side. (Oh, and I used 4 oz filets instead of 2 oz, so they were bigger than the recipe stated. They came out crispy and wonderful. THANK YOU!!!

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  • on October 10, 2007

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    The coating for the chicken was delicious, will use this coating for other recipes. All together this was very time consuming, we did enjoy it, but probably won't make it again.

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  • on March 01, 2007

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    easy to follow recipe

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  • on September 14, 2006

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    great big hit when our guests tried the chicken they knew it was michael`s recipe

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  • on April 09, 2006

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    This is a delicious and quick way to use chicken or turkey cutlets. (I used turkey. The sauce seemed a little tame when I read it. Here in Texas Milanese is a staple in the Hispanic community, so I streamlined the sauce by roasting 2 large red bell peppers, 2 New Mexico Hatch chilies, 2 jalapenos,
    5 cloves of garlic, one small white onion tossed in some evoo and roasted for 40 minutes. Seeded and skinned the chilies, squeezed out the garlic and dumped in all in the processor with one small can of fire roasted tomatoes. Zapped until fairly smooth, then heated a saute pan with 2 tbs. evoo, added 3 tbs. fresh oregano, and 2 tsps. ancho chili powder. Saute for a minute, added mixture from processor, red wine vinegar and salt and pepper to taste and simmered for 5 minutes while I fried the cutlets. Served with an arugala spinach mixture.

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  • on January 26, 2006

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    The Salsa Rosa calls for 12 large red bell peppers. Do you have any idea the cost of red bell peppers at the super market? They cost $3.99 a lb at my local market! And we are told that this main course costs $8.00 a person. Really?

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  • on October 22, 2005

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    Another great recipe from M.C.. Although I followed M.'s directions on the roasted peppers, I could have saved my self a lot of work and mess. I normally cut up peppers, remove membranes and seeds, and lay flat on cooking sheet. I also reduced the Serrano peppers in the sauce to only one. Too much heat takes away the great taste of the pepper sauce. My guests loved the presentation.

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