Chicken Milanese with Fennel and Tomatoes

Traditional Chicken Milanese is given a summery spin with the addition of a fresh, vibrant “sauce” of fennel and tomatoes. The layers of seasonal Italian flavors makes this the perfect dish for warm weather entertaining.

Serves 4
Recipe adapted from www.giadzy.com

Ingredients

For Chicken

• 1/3 cup all purpose flour
• 2 eggs, beaten
• 1 ¼ cup plain bread crumbs
• 2/3 cup grated Parmigiano Reggiano cheese
• 2 Tablespoons finely sliced fresh basil
• 1 Tablespoon finely chopped fresh thyme
• 4 6-8 boneless and skinless chicken breasts, tenderloins removed
• Kosher salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil or avocado oil

For Sauce

• 1 Tablespoon extra virgin olive oil
• 2 fennel bulbs, trimmed and thinly sliced
• 2 ½ cups (12 ounces) chopped fresh tomato (in winter, we like to use Mutti brand jarred tomato passata)
• ¼ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 rehydrated Maranatha Farms Garlic Coin or 1 fresh garlic clove, minced
• 1 Tablespoon chopped fresh thyme
• ½ cup mascarpone cheese (at room temperature)

Method

1. For the chicken: put an oven rack in the center of the oven. Preheat oven to 150 degrees Fahrenheit. Line a baking sheet with a wire rack.
2. Using 3 shallow bowls, add the flour to one, the eggs to another, and in the third bowl, combine breadcrumbs, Parmigiano Reggiano cheese, fresh basil and thyme.
3. On a work surface, put the chicken between two pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately ¼ to ½” 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 breadcrumb mixture, pressing gently to adhere.
4. In a large, nonstick saute pan, heat the 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.
5. 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 tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic coin 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.
6. Transfer the chicken to a serving platter and spoon the sauce over the top before serving.