Chicken Milanese with Tomato and Fennel Sauce

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Special Delivery

Rated: 5 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
28 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 28 min
Total:: 43 min

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Ingredients

Chicken:

1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce:

1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide 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.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-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 saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 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 saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 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, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

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Comments & Reviews

recipe Chicken Milanese with Tomato and Fennel Sauce
Sherry Plainfield, IL 03-07-2010
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Easy and delicious
Rated: 5 stars out of 5

Used panko instead of regular bread crumbs--the chicken was cripsy on the outside and juicy on the inside. This is a... terrific dish--i highly recommend it.Read more
recipe Chicken Milanese with Tomato and Fennel Sauce
Kristen Winter Haven, FL 02-14-2010
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Disappointing
Rated: 3 stars out of 5

I am a fairly inexperienced cook, so I must say that I feel the reason this recipe was not successful is entirely my fault. ... I think my biggest mistakes were buying chicken cutlets and Panko bread crumbs. I assumed that purchasing thinner cutlets would save time from pounding out chicken breasts. I also thought that the Panko bread crumbs would make the breading light and crispy. What actually happened is that my bread crumbs burnt too quickly and the thin cutlets dried out. The tomato and fennel sauce was very easy to prepare. My husband is not a fan of chunky sauces so once the fennel, tomatoes and seasonings were tender, I processed them with the mascarpone cheese in my food processor to make a thicker, creamier sauce. This sauce turned out very well. I have no doubt that had I not ruined the chicken, this recipe would have been a hit. I will definitely learn from my mistakes and try this one again!Read more
recipe Chicken Milanese with Tomato and Fennel Sauce
Tina Canton, IL 02-03-2010
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FABULOUS!
Rated: 5 stars out of 5

I caught this on a Sunda episode and thought it would be nice to try. It was my first time trying Fennel, and it was SOOOO... GOOOD! My husband thought it was really good too. I think this is definitely something we will keep on our list of regular meals! It's very easy to mae, also. A definite Giana favorite in our house!Read more
recipe Chicken Milanese with Tomato and Fennel Sauce
Joann North Royalton, OH 01-31-2010
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Fabulous!
Rated: 5 stars out of 5

I have been trying recipes from my favorite Food Network chefs for years...often with variable results....and have never... commented. But this one made me write a review! First of all, Giada's recipes are reilably wonderful and easy to consider variations. This dish was just superb! Rich and tasty with a perfect melding of textures and flavors...you rock, Giada. This is a keeper!Read more
recipe Chicken Milanese with Tomato and Fennel Sauce
Margarette DUBLIN, CA 01-30-2010
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Easy and Delish!
Rated: 5 stars out of 5

My first time eating fennel and it was excellent. The chicken came out nice and moist - sauce was super good!!!! Thanks... again Giada for another "blue ribbon" recipe :)Read more
recipe Chicken Milanese with Tomato and Fennel Sauce
Allison Queensbury, NY 01-28-2010
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Easy and Excellent!
Rated: 5 stars out of 5

I happened to catch this episode on a Sunday morning and I am so glad I did! This dish was fantastic, so easy to put together... and very tasty! Not to mention it was an easy clean up. I do recommend making sure the mascerpone cheese is at room temperature... but otherwise this is a keeper. This recipe went right into my recipe binder and it will be made again. I think I may even try it with pork chops! Thanks Giada! Read more