Name: Chicken Marsala Milanese
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Skinless, boneless chicken breast halves - 2 (6 ounce); Kosher salt and freshly ground black pepper to taste - 2 (6 ounce); Cayenne pepper, or to taste - 1 pinch; All-purpose flour, or as needed - ½ cup; Egg, beaten - 1 large; Panko bread crumbs, divided, or more as needed - 1 ½ cups; Parmigiano-Reggiano cheese, freshly grated (Optional) - 1 ounce; Olive oil for frying - ¼ cup; Unsalted butter - 3 tablespoons; Brown mushrooms, sliced - 8 ounces; Salt to taste - 8 ounces; All-purpose flour - 2 tablespoons; Dry Marsala wine - ½ cup; Lemon juice - 2 teaspoons; Chicken broth - 2 cups; Ground black pepper - 1 pinch; Cayenne pepper - 1 pinch; Chopped flat-leaf (Italian) parsley - 1 tablespoon

Ingredients for - Chicken Marsala Milanese

1. Skinless, boneless chicken breast halves 2 (6 ounce)

2. Kosher salt and freshly ground black pepper to taste 2 (6 ounce)

3. Cayenne pepper, or to taste 1 pinch

4. All-purpose flour, or as needed ½ cup

5. Egg, beaten 1 large

6. Panko bread crumbs, divided, or more as needed 1 ½ cups

7. Parmigiano-Reggiano cheese, freshly grated (Optional) 1 ounce

8. Olive oil for frying ¼ cup

9. Unsalted butter 3 tablespoons

10. Brown mushrooms, sliced 8 ounces

11. Salt to taste 8 ounces

12. All-purpose flour 2 tablespoons

13. Dry Marsala wine ½ cup

14. Lemon juice 2 teaspoons

15. Chicken broth 2 cups

16. Ground black pepper 1 pinch

17. Cayenne pepper 1 pinch

18. Chopped flat-leaf (Italian) parsley 1 tablespoon

How to cook deliciously - Chicken Marsala Milanese

1 . Stage

Gather all ingredients.

2 . Stage

Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.

3 . Stage

Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.

4 . Stage

Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.

5 . Stage

Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.

6 . Stage

Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.

7 . Stage

Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.

8 . Stage

Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.

9 . Stage

To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes.

10 . Stage

Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.

11 . Stage

Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.

12 . Stage

Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top. Unknown