This Chicken Milanese recipe is our new favorite dinner – it is crunch and creamy and vinegary and EASY.
…or as we call it in my house, Bobby Flay Chicken.
That’s because my sister somehow knew if she invited me to her work Zoom call where he was showing how to cook one of his upcoming recipes from his new cookbook, I would say yes (she knows me so well).
I was game and didn’t even think about blogging it. But then I tried it and loved it, and my people tried it and loved it, and I posted my iPhone pic on instagram and they thought they would love it, and here we are.
This was the night of the zoom call, and we made it again less than a week later because we were craving it. (I forgot the shredded parm the second time, just realizing that now.)
Bobby talked a lot about how he thinks about layering textures and flavors. And he packs it in here with crunchy chicken, creamy ricotta, meaty mushrooms and crisp arugula – so many textures. For flavors he uses and balsamic and honey reduction and also marinates the mushrooms in red wine vinegar, olive oil and fresh oregano. 
He also says he seasons every thing as he goes including all of the breading steps.
All of this will be in an upcoming cookbook he has worked on during Covid, and based on how good this dish is I am definitely getting it.
The recipe is very easy. The hardest thing might be making sure you don’t let the balsamic glaze reduce too much and burn, but you also don’t want it to be too runny. I had it just right the first time, but no worries it still tastes wonderful even if it isn’t perfect.
Ok, this should be a quick and easy and delicious upgrade for your dinner rotation. Hope you try it and love it!
Happy cooking! xoxo Katie
Chicken Milanese with Ricotta, Cremini Mushrooms and Balsamic Glaze
Serves 2
For the mushrooms:
1 tablespoon canola oil
8 ounces cremini mushrooms, stems trimmed, cut into sixths 1 teaspoon garlic, crushed to a paste
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh oregano, finely chopped
1. Heat canola oil in a large sauté pan over medium heat until it begins to shimmer. Add
the mushrooms and cook, stirring just a few times, until their liquid is released and they
turn golden brown, about 10 minutes. Stir in the garlic and cook for one minute longer.
Season with salt and pepper to taste. Remove from the heat and let cool.
2. Whisk together the olive oil, red wine vinegar, oregano and salt and pepper in a
medium bowl. Add the mushrooms and stir to coat. Let sit at room temperature and set
aside.
For the Balsamic Glaze:
2 cups balsamic vinegar
2 teaspoon honey
Kosher salt and freshly ground black pepper
1. Bring the vinegar and honey to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3⁄4 cup. Season with salt and pepper and set aside.
For the Chicken: (can use eggplant or tuna if you don’t want meat)
1/2 cup Wondra flour
Kosher salt and freshly ground black pepper
2 (6-ounce) boneless, skinless chicken breasts 1/4 cup canola oil
2 large eggs
1 1/2 cups panko breadcrumbs
1. Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper.
2. Place each chicken cutlet between 2 pieces of plastic wrap and using a meat mallet or a rolling pin, flatten the chicken between sheets of plastic wrap to a 1⁄2-inch thickness.
3. Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely.
4. Heat half of the oil in a large sauté pan over high heat until the oil shimmers. Cook until golden brown on each side and just cooked through, about 3 to 4 minutes per side. Remove the cutlets and place on a plate lined with paper towels and season the chicken with additional salt and pepper.
Assembly:
Breaded Chicken (or Eggplant or Tuna)
4 ounces fresh ricotta cheese
Cremini Mushrooms, recipe above
3 ounces baby arugula
Thinly shaved Parmigiano Reggiano, for serving Balsamic glaze, recipe above
1. Put one chicken breast (or eggplant steak or tuna steak) on each of four plates.
2. Top each chicken breast with a dollop of ricotta cheese and cremini mushrooms. Top with arugula, Parmigiano Reggiano shavings and drizzle with balsamic glaze.
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