Wednesday, May 29, 2013
Chicken Milanese with Tomato and Fennel Sauce
Chicken is the usual Friday night dish and like a good foodie, I attempt to make a different recipe, each week. I have not cooked anything from Giada De Laurenttis, in a long time so I checked out her chicken recipes, I came to this Chicken Milanese which I have never made this dish and was not sure what made it "Milanese". I looked it up and found this out.
a. (especially of meats) coated with flour or bread crumbs and browned in hot oil or butter.
b.(especially of pasta) having a sauce of tomatoes, mushrooms, grated cheese, shredded meat, and truffles: spaghetti Milanese.
As a Kosher, Gluten-Free cook, there is little that I cook, I don't have to change. In this recipe, I had to sub for the bread crumbs and remove the cheese. It is pretty automatic to me, making this adaptations but you may wonder, at times, why a major component is missing.
Try a panini without bread or chicken Parmesan without cheese.
One other issue was I have never cooked with fennel and was not even sure what it looked like. We do learn quickly, when we have to.
I like the challenge that comes with dietary concerns. It is fun to meet them and create dishes equal to the original, although different.
Chicken Milanese (adapted from Giada)
1/3 cup gluten-free flour
2 eggs, beaten
1 1/4 cups sweet potato chip crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts
freshly ground black pepper
1/3 cup olive oil
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
1 can chopped tomatoes
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
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 sweet potato chip crumbs, 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. (Try using a cast iron pan to flatten the cutlets)Season the chicken with 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 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 tomatoes, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes. Remove the pan from the heat. Season with pepper, to taste.
Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
This was a real treat. Hubby liked the flavor and we did a good job eating and enjoying. It is your turn to Eat and Enjoy.