I'm sure by now you're all asking, "Where's the beef?" Well, for now beef has left the building! So in an effort to make meals more interesting for my meat deprived husband I made chicken Milanese. We used to frequent a local Italian restaurant where they served a great veal Milanese. After studying the menu for 2 seconds he would always announce he'd have the veal. At one point they removed that entree from the menu but, of course, my persuasive hubby would still have his veal specially prepared for him. Now that's service!
This chicken Milanese is super easy and has great flavor. The only twist is it's minus the brown butter sage sauce I usually drizzle onto the veal..Yum!
5-6 boneless chicken thighs (these can be pounded to tenderize and make thinner, but I didn't)
2 T olive oil
2 T butter
1/2 c seasoned bread crumbs
1/2 lemon, juiced
1/4 c white wine, pinot grigio
1 T dried thyme
salt and pepper to taste
Wash, and slightly dry thighs, sprinkle salt, pepper and thyme and dredge in bread crumbs. Heat oil and butter in a large saucepan on medium high heat. Add the chicken and brown for about 10 minutes. Right before turning squeeze the lemon onto chicken. Turn and continue to cook 5 more minutes. Add the wine and cook maybe 3 more minutes or so. If the thighs are thick you may need to adjust the cooking time. Tip: If you happen to have leftovers they make great chicken Milanese sandwiches with a little melted provolone and roasted red peppers! Yum, Yum!