Easy Chicken Milanese alla Florentine
Ingredients
Chicken Cutlet
-
10
oz
boneless, skinless chicken breast pounded thin
-
½
cup
flour seasoned with sea salt and black pepper
-
1
cup
Italian bread crumbs seasoned with Romano cheese
-
1
cup
egg wash (one egg whisked with cold water or milk)
-
⅓
cup
cooking oil
Chicken Milanese
-
5
oz
baby spinach
-
6
oz
mushrooms sliced
-
2
oz
Swiss cheese (4 slices)
Supreme Sauce
-
2
tablespoon
butter
-
2
tablespoon
flour
-
1 ½
cups
chicken broth
-
¼
cup
heavy cream
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
to taste
black pepper and sea salt
-
1
tablespoon
Italian parsley (chopped for garnish)
Instructions
- Pound the chicken breasts thin and set up a breading station with seasoned flour, egg wash, and bread crumbs.
- Coat the chicken in flour, then egg wash, and finally bread crumbs.
- Heat oil in a skillet and fry the breaded chicken cutlets until golden brown on both sides, then drain on paper towels.
- Steam the spinach and drain it without squeezing out the liquid.
- Sauté the mushrooms in olive oil until cooked, then add the spinach on top of the chicken cutlets.
- Top with sautéed mushrooms and Swiss cheese, then bake in a preheated oven at 350°F for 25 minutes.
- For the sauce, melt butter and whisk in flour to make a roux, then add chicken stock and cream, cooking until smooth.
- Serve the chicken with the supreme sauce and your choice of sides.
Nutrition Facts (estimated)
Servings
2
Calories
583
Total fat
42g
Total carbohydrates
20g
Total protein
32g
Sodium
448mg
Cholesterol
317mg
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