Chicken Milanese with Tomato and Fennel Sauce

Name: Chicken Milanese with Tomato and Fennel Sauce
Yield: 4 to 6 servings
Ingredients: 1/3 cup all-purpose ﬂour; 2 large eggs; 1 1/4 cups plain dried bread crumbs; 2/3 cup freshly grated Parmesan cheese; 2 teaspoons dried basil; 1 teaspoon dried thyme; 4 (6- to 8-ounce) boneless, skinless chicken breast halves, tenderloins removed; Salt and freshly ground black pepper; 1/3 cup vegetable oil; 1 tablespoon olive oil; 2 fennel bulbs, trimmed and thinly sliced, fronds reserved for garnish; 2 cups (12 ounces) cherry tomatoes, halved; 1 garlic clove, minced; 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves; 1/4 teaspoon salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 cup (4 ounces) mascarpone cheese, at room temperature

December 20, 2011

Cutlets cooked à la milanese—breaded in a cheesy crumb coating and pan-fried until crisp—are popular in every part of Italy (and here, for that matter!). They are usually made with veal, but my little aunt Carolyna wanted something she could serve her college friends, many of whom don’t eat veal. So I substituted chicken for the veal and added fennel to the quick pan sauce in this dish I devised for her; it is quite light and fresh-tasting, yet still true to the original.

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