Total Time: 50 mins | Serves 6
Polly Lappetito
To make the chicken
4 boneless, skinless chicken breasts, sliced into ¾ inch fillets
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko (you can use plain or seasoned)
1/2 cup pure olive oil for frying, Cola vita pure has higher smoke point
To make the sauce
2 Sticks of Butter
Two lemons
1/2 cup capers
Chopped parsley, to garnish
Step 1
Preheat oven at 200 degrees so you can keep chicken warm until serving.
Step 2
Cut each chicken breast into thin, 1/2 inch slices. You should get roughly 3 fillets from one chicken breast. Place the chicken between two sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy pan to tenderise. Season the chicken breasts with salt and pepper. Option to brine for 30 mins.
Step 3
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast in the flour, shaking off excess. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated. Press the chicken into the panko, making sure it’s evenly coated. Can be done ahead of time, even a day before.
Step 4
Heat the olive oil in a large skillet over medium-high heat wth ⅛ of an inch of olive for shallow frying. Fry the breaded chicken breasts for about 3-4 minutes per side, or until they are golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil. Keep the chicken warm in the preheated oven while you cook the remaining pieces.
Step 5
On a skillet over medium heat, melt two sticks of butter. Add lemons and capers, stir gently until they warm up, careful not to burn the butter. Remove from heat.
Step 6
Serve the Chicken Milanese, warm, on a platter. Drizzle over lemon caper sauce, and garnish with fresh chopped parsley at the very end.
A lively, bright, vibrant white wine with complex notes of asian pear, seville orange, peet, and a chalky minerality that combine into a generous palette of honeydew melon and lemon pith. Inspired by the Fianos of southern Italy, the grape's place of origin, Tansy Fiano is grown, picked, and made with the goal of striking the perfect balance of acidity, minerality, and body.
Bowland Vineyard, Russian River Valley, Sonoma
750 ML | 13.1% ABV
An elegant and structured wine that shows Bing cherry, pomegranate, clove, cinnamon bark, fennel and a cooler climate shady pine forest feel, transporting you to the view of the Pacific high up under the Redwood forests. Signal ridge practices organic farming and sits at 2,642 feet elevation atop Cold Spring Mountain in the Mendocino Ridge AVA.
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