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.
Photo: Chicken Milanese with Tomato and Fennel Sauce Recipe

















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By gdorflinger
on May 16, 2013
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I make dinner every night for my husband and I, most of them being a lot of work and effort. This recipe was very easy to make and my husband could not stop saying how good it was. This is something he does not usually do, as I tend to rave about how good the meal is than he does. He just kept saying how delicious it was and really liked the sauce. He actually asked what was in it. I adore Giada and think her recipes are the best out there. This is definitely top on the list. LOVE LOVE LOVE it
By wtpeterus
on May 12, 2013
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Easy as 1,2,3. I made a couple of changes. Didn't see the mascopone in the recipe and i was into the chicken so no time to go to store. Added some chicken stock and some more parmesan cheese to the sauce. Also mixed the bread crumbs (Japanese blend with some finely crushed pecans (almonds or walnuts would probably work also
By tdhaggard_11413148
Chandler, AZ
on May 09, 2013
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I made this dish last night for my boyfriend. I try out all my Giada new recipes on him. The first two bites he was quiet ......this dish was a winner, he ate three helpings! The combination of everything goes together nicely. I made the recipe exactly how it reads. It does take time with all of the chopping of the sauce ingredients and the pounding of the chicken. My boyfriend felt this was his favorite dish and I have made over 20 for him. I found the fennel bulbs under the sign that read anise in the produce department. I had never used fennel before and was fun to try something new.
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