Recipe Feature: Chicken Milanese

One current recipe offering, Chicken Milanese, is a delightfully tasty, beautiful dish that pairs nicely with Crosby Roamann’s best white wine selections like a Sauvignon Blanc or a Chardonnay from our boutique Napa winery. On this night, however, we chose to pair it with our 2018 Jewel of Skyland Pinot Noir from the Santa Cruz Mountains, alongside our 2016 Crosby's Reserve Cabernet Sauvignon from Napa Valley.

Chicken Milanese

Top with a mound of arugula and chopped vine-ripened tomatoes, garnish with lemon

Paired with boiled butter potatoes with dill and mustard (See our German Potato Salad recipe)

Ingredients

2 cups all-purpose flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream (optional)
2 cups fine plain dried breadcrumbs
2 pounds boneless, skinless chicken breasts (or purchase chicken scaloppini)
Freshly ground black pepper
2 cups olive oil for cooking
3 tablespoons unsalted butter

Garnish

1 pound fresh arugula
4 vine ripe tomatoes
1 lemon, cut into 4 wedges

Preparation

• Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. (See pic)
• Pound chicken breasts between sheets of wax paper to 1/4” thickness, being careful not to tear. Season lightly with salt and pepper.
• Working in batches, dredge one chicken breast at a time first in the flour mixture; shake off excess. Then -- Dip in egg. Turn to coat; shake off excess. Last -- Dredge in breadcrumbs, pressing to adhere; shake off excess—transfer slices to tray until you are prepared to fry them.
• Heat olive oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F, just barely smoking. Add chicken breasts, one or two at a time, being careful to leave a one-inch gap around each edge. Let this fry 3-5 minutes per side until just golden brown (see pic).
• Clean your saute pan between each round of cooking, as the old oil and butter will turn the breadcrumbs black and burnt. Rinse the saute pan with water and wipe it clean before each round of chicken, being careful to pour a fresh 1/3 cup of olive oil and a fresh tablespoon of butter into the pan before each round of chicken breasts.

Divide fried chicken among plates. Garnish with arugula and tomatoes sliced into 1” chunks. The perfect accompaniment is a pinch of good sea salt and a lemon wedge. Bon appetite!

Pair with a Crosby Roamann Best White Wine

The acidity, flavors, and textures of the Crosby Roamann’s best white wines perfectly enhance and heighten the flavors of this Chicken Milanese recipe to create a most memorable dining experience.

Our highly regarded Crosby Roamann boutique Napa winery offers the best white wines for pairing with this and other poultry or seafood dishes.