Chicken Milanese with Creamy Fennel Sauce
Ingredients:
4 Chicken Cutlets. You can also use chicken breasts, just halve them horizontally to reduce thickness.
1/3 cup Flour
2 Eggs, beaten
1 1/4 cups Panko Bread Crumbs (if you have a food processor it’s good to break them down even smaller)
2/3 cup Parmesan cheese, grated.
2 tsp Dried Basil
2 tsp Dried Thyme, divided
Salt and Pepper
Extra Virgin Olive Oil
1 Fennel Bulb, trimmed and thinly sliced
2 1/2 cups Cherry Tomatoes, halved
1 Clove Garlic, minced
1/2 cup Mascarpone Cheese
Instructions:
Preheat over to 150 degrees.
Place a wire cooling rack on a cookie sheet.
Using three plates, add the flour to one, the eggs to the next, and the bread crumbs, parmesan cheese, basil and 1 tsp of thyme to the last.
Season the chicken with salt and pepper.
Dredge the chicken in the flour, then dip into the eggs to coat, then finish coating with the bread crumb mixture.
In a large skillet heat a drizzle of oil over medium-high heat until hot.
Add the chicken (may need to work in batches depending on size of skillet) and cook 3-4 minutes per side until golden brown and cooked through.
Place the cooked chicken on the cooling rack and put in the oven to keep warm.
In the same pan add a drizzle of olive oil until hot.
Add the fennel and cook, stirring frequently until just softened, for 5 minutes.
Stir in the cherry tomatoes, garlic, and remaining thyme, and season with salt and pepper.
Cook for 5 minutes until tomatoes are tender.
Remove pan from heat and add mascarpone. Stir to combine and until the mixture is creamy.
Serve sauce over cooked chicken.