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.
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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:
- ½ tsp. salt
- ½ tsp. parsley flakes
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. dried oregano
- ¼ 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...
- When I start on the Chicken Milanese, I start on the water for the orzo.
- The Quick Tomato Sauce is already made so it will only take the orzo about 8 minutes to get al dente.
- 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.
- 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.
Do you have a lot of grape or cherry tomatoes? Next time try our pasta sauce using grape tomatoes.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Chicken Milanese and Quick Tomato Sauce Recipes
📖 Recipe
Chicken Milanese { Pollo alla Milanese}
Ingredients
- 4 medium boneless skinless chicken breasts
- 1 cup all-purpose flour
- 3 cups Italian Style Panko breadcrumbs
- 2 cups buttermilk
- ⅓ 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 ¼-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 ¼ 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.
Notes
Nutrition
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