Chicken Milanese with Orzo and Quick Tomato Sauce

An easy meal like Chicken Milanese with orzo and quick tomato sauce tastes like I spent all day in the kitchen preparing it. This is a variation using Italian seasoned panko crumbs and dipping in buttermilk. The result is a very crunchy coating that keeps its crunch even when the chicken is cold. It’s always nice to have some old reliable recipes you can fall back on especially when you know you’ll be busy. 

A crispy variation on the Milanese original 

Now, I know that an original Chicken Milanese recipe does not call for panko, Asian bread crumbs, but  we like how the panko crumbs keep their crunch.  

Even after the chicken gets cold, they keep that crunch, plus now  you can find Italian blend  panko crumbs at the grocery store.

It’s even easy to whip up your own. 

Homemade Italian panko crumbs (this also works for making regular homemade Italian breadcrumbs 

To each cup of Panko Crumbs or breadcrumbs add:

• 1/2 tsp. salt
• 1/2 tsp. parsley flakes
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/4 tsp. dreid basil 

Store in an airtight container. 

How to flatten the breasts for Chicken Milanese

 You flatten chicken breasts for the Chicken Milanese like you would for the Chicken Francese.

Sprinkle the cutlets with some kosher salt and pepper.

Then cover them with plastic wrap and put them back in the fridge if you’re not going to prepare them immediately.

Smooth side of Mallet to Flatten Chicken.

Make the quick tomato sauce

Once you’re ready to start dinner get the Quick Tomato Sauce started. Really, it’s just a matter of throwing the ingredients into a saucepan, smushing the whole tomatoes and letting it all simmer for a bit.

The sauce is now ready to dress the orzo. The pasta I make as I’m making the chicken and I just  follow the box directions.

A lot of times I just make it with whatever pasta I have handy. 

Dress the greens for the chicken

The fresh greens that will dress the Chicken Milanese will be the Arugula with Roasted Leeks and Mushrooms.  

Leeks are really easy to clean if you follow the method I mentioned in the Arugula recipe. I try to buy the organic arugula that has been tripled washed. 

I clean the mushrooms and leeks in the morning. When I come I’m ready to make dinner, I follow the recipe.

So, all that’s left to do, basically, is to throw the recipes together.

It really doesn’t take too long.

Starting the dinner timeline

It’s just the matter of one, two three…

1. When I start on the Chicken Milanese, I start on the water for the orzo.
2. The Quick Tomato Sauce is already made so it will only take the orzo about 8 minutes to get al dente.
3. I roast the mushrooms and leeks in the oven as I prepare the Chicken and keep the vegetables warm until ready to add to the arugula.
4. When the chicken is done, dress the arugula and you’re ready for dinner. 

Chicken Milanese and Orzo with Quick Tomato Sauce with Arugula Salad

Chicken Milanese a busy day recipe to the rescue

Who wants to spend a lot of time in the kitchen preparing dinner when you’ve been busy working in the yard like I did on this particular day?

Or for that matter it could be that you’ve been shopping all day, enjoying time with the kids or just busy with all things we try to catch up on.

If this describes you,  the Chicken Milanese with Orzo and Quick Tomato Sauce recipe is for you.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Chicken Milanese and Quick Tomato Sauce Recipes

Chicken Milanese { Pollo alla Milanese}

A variation of the usual Chicken Milanese recipe using Italian seasoned panko crumbs and dipping it in buttermilk. The result is a very crunchy coating that keeps its crunch even when the chicken is cold.

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Course: main dish

Cuisine: Italian

Keyword: crispy chicken, milanese, Parmesan breading

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 4

Calories: 659kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

• 4 medium boneless skinless chicken breasts
• 1 cup all-purpose flour
• 3 cups Italian Style Panko breadcrumbs
• 2 cups buttermilk
• 1/3 cup grated Parmesan cheese–mix thoroughly with the Italian Style Panko crumbs
• Salt and pepper
• Peanut Oil for frying

Instructions

• Clean the chicken breasts and place each one between two pieces of plastic wrap and spray the chicken with a little bit of water — this makes the chicken flatten easier without tearing.

  Using the flat side of the meat mallet pound the chicken until it is about 1/4-inch thick. Salt and pepper on both sides.

  This step can be done ahead of time. Put the chicken back in fridge if not continuing with the breading.
• Set up a breading station by putting the flour in a plastic bag, the buttermilk in a shallow dish , and the panko/ Parmesan mixture on a piece of wax paper.
• Coat each breast first with flour, then dip into the buttermilk– letting excess drip back into the dish , and finally put the breast in the breadcrumbs, pressing the breadcrumbs into the chicken so that the breast is thoroughly coated.

  Put the finished breast on a wire rack over a baking sheet. Repeat the breading process with the remaining breasts.
• Preheat oven to 170 F
• Line a baking sheet with paper towels.
• In a large cast iron skillet ( 12 inch) or saute pan, add about 1/4 inch of peanut oil.

  Heat the oil over medium heat. Test the oil by dipping a corner of the breaded chicken into the pan. The oil should sizzle immediately — don't get too anxious — if it doesn't sizzle just give it a little more time.

  Once the oil is ready put two breasts in at a time. Cook them for several minutes on one side — until they're a golden color, then carefully flip them and continue cooking until the second side is golden and fully cooked.
• Transfer the cooked breasts to the paper-lined baking sheet and keep them warm in the oven.
• Continue with the remaining two breasts and once they’re done transfer them to the paper-lined baking sheet and keep warm in the oven.
• When you’re ready to dish the plate, top with your choice of baby salad greens and dressing made your way.

Nutrition

Serving: 4g | Calories: 659kcal | Carbohydrates: 62g | Protein: 64g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 846mg | Potassium: 1130mg | Fiber: 3g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 2.7mg | Calcium: 329mg | Iron: 4.5mg

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Quick Tomato Sauce {Salsa di Pomodoro Rapida}

A tomato sauce that is quick and easy to make but tastes like you’ve spent the entire day slaving over the stove.

Print Pin Rate

Course: pasta dish – side

Cuisine: Italian

Keyword: easy tomato sauce, Light weeknight dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 8 servings

Calories: 108kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 small onion chopped
• 1 large clove garlic chopped
• 1 stalk celery chopped
• 1/2 carrot opt. chopped
• Sea salt and freshly ground black pepper q.b. (quanto basta) to taste
• 1 28 oz. San Marzano peeled tomatoes in Sauce
• 2-3 fresh basil leaves rolled up and thinly sliced chiffonade
• 1 dried bay leaf
• 1 1/2 Tablespoon rinsed capers
• 2 Tablespoons unsalted butter

Instructions

• In a medium size heavy pot, heat the oil over medium heat. Add the onion and garlic and saute until soft and translucent, about 3 minutes. Add the celery, carrot (optional) and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
• Add the tomatoes, rinsed capers, basil, and bay leaf. Smush the tomatoes with a wooden spoon. Simmer covered on low heat for about an hour or until thick. Remove the bay leaf and check for seasoning.
• To smooth out any type of acidic taste add 1 Tablespoon of the butter and mix until melted. Taste again and if you think it’s needed add the other Tablespoon of butter. This should round out the flavors.

Notes

• If you have soffritto on hand you can skip the sauteing the onion, garlic, celery, carrot in the olive oil and add 1/2 cup soffritto.
• The reason the carrot is optional is because carrots sometimes have a tendency to make a sauce sweet — it’s your call.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 196mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 10.6mg | Calcium: 37mg | Iron: 1.1mg

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First Published: July 1,2014… Last Updated: January 18, 2010

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