Milanese-Style Chicken with Roasted Pepper and Tomato Sauce

This Milanese-style chicken with roasted red pepper and tomato sauce is a delicious meal that comes together in about 30 minutes. It is the perfect choice for those of us looking for a quick and easy dinner option during the work week. Chicken cutlets are dipped in a honey dijon egg mixture and panko bread crumbs before being sautéed and topped with a zingy tomato and roasted red pepper sauce. You can use veal, beef, pork or chicken for this recipe. My personal favorite is chicken.

Milanese-Style Chicken with Roasted Pepper and Tomato Sauce

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Ingredients:

  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 7 tablespoons extra virgin olive oil, divided
  • 1 (15 ounce) can whole tomatoes, drained
  • 1/2 cup roasted red pepper, chopped
  • 1/4 cup fresh parsley leaves, chopped,divided
  • 1 tablespoon red wine vinegar
  • kosher salt
  • black pepper
  • 1 cup breadcrumbs, panko
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour
  • 12 ounces (8 pieces) chicken cutlets, sliced thinly and pounded into ⅛ inch thickness

Directions:

  1. In a sauce pan over medium heat, heat 1 tablespoons oil and sauté onions and garlic until translucent, about 5 minutes. Stir in tomato and roasted pepper and cook until heated through.
  2. Transfer mixture to a blender; puree until smooth. Return sauce to saucepan, stir 2 tablespoons parsley, red wine vinegar, salt and pepper; keep warm until ready to serve.
  3. In a shallow bowl, combine panko with the remaining 2 tablespoons parsley.
  4. In another shallow bowl, whisk together eggs and Dijon mustard.
  5. In another shallow dish, place flour.
  6. Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
  7. Dip each cutlet into flour, next into egg mixture, and finally into bread crumbs.
  8. Working in two batches, sauté cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
  9. Transfer to a paper-towel-lined plate to absorb excess oil. Then move to a cooling rack so bottom cutlets don’t get soggy.
  10. Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
  11. Serve cutlets with roasted pepper and tomato sauce.

Source: adapted from Cuisine at Home, October 2009

13 Responses to “Milanese-Style Chicken with Roasted Pepper and Tomato Sauce”

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    1
    KeepItSweet — January 8, 2011 @ 7:31 am

    Someone cooked veal milanese for me recently and I wasn’t a fan, but your recipe makes me want to try this version!

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    2
    Kori — January 8, 2011 @ 9:50 am

    Sounds like a great flavor combo! Thanks for sharing…it’s always great to have easy weeknight meals :)

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    3
    Ang — January 8, 2011 @ 12:07 pm

    I love this dish. I made a version by Giada one time, but I love the sound of the roasted pepper tomato sauce:)

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    ezsrecipes — January 8, 2011 @ 1:54 pm

    I recently made a chicken Milanese recipe. It’s such a great way to have chicken! Yours looks fantastic, I like the addition of the roasted pepper and tomato sauce. Definitely a different take than how I made mine!

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    5
    Maris (In Good Taste) — January 8, 2011 @ 2:42 pm

    I just made a delicious chicken Milanese but now I wish I had added red pepper! Looks great and healthy.

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    6
    Livin' in the Kitchen — January 8, 2011 @ 8:47 pm

    Mmmm! It’s times like these that I wonder why I don’t cook. Just popped some Mac & Cheese into the microwave for my baby brother- one of the only things he’ll actually eat. Maybe we’ll start weening him onto more “gourmet” homemade Mac and Cheese. It’s a two in one! He’ll get fresher things and I can learn how to cook in hopes of one day make something like this!
    Thanks for sharing!!
    Jess : )

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    netflixandnutella — January 9, 2011 @ 12:59 am

    when I have chicken milanese I usually have it with pasta and tomato sauce and set some of the tomato sauce aside to put on top of the chicken. this sounds like an even better way of having a sauce for the chicken! definitely going to try this.

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    deeba — January 10, 2011 @ 5:31 am

    This looks delicious. I love the way you served the sauce on top. Roasted bell peppers must make it special.

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    Nicole — January 17, 2011 @ 12:37 pm

    This looks amazing. I’m never surprised when I click over to an amazing looking dish and its your blog I’m at.

    One question though…where is the ‘honey’ part of the honey Dijon? I didn’t see it anywhere!

    I think I’m going to give this a try tonight as I have some red peppers that need to be used up, and also some homemade honey mustard sauce in the fridge I’m going to try out instead of just the dijon in your dipping mix. Hope it works out, and thanks again for what looks to be an amazing dinner!

    • Christina replied: — January 18th, 2011 @ 10:21 pm

      Thank you so much! :)
      I used an already prepared honey dijon mustard that I bought from the store. I bet it would be delicious with a regular dijon mustard and a drizzling of honey in the mixture.

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    The Pioneer Cookerella - Nicole — January 18, 2011 @ 1:39 pm

    Okay! I made these last night and they were great. The sauce was perfect, and I loved the flavor that the dipping process gives the chicken. One thing that I will change when I make these again, is that I will well season the panko/parsley mixture with salt and pepper and possibly some garlic powder before dipping/frying. I found that it was quite bland, and even that amazing red pepper/tomato sauce didn’t quite make up for it. This was awesome, though, really, and I’m so glad to have found it! I’m trying to think of more ways to use that sauce beyond just eating it with a spoon. ;-)

    • Christina replied: — January 18th, 2011 @ 10:14 pm

      Yea! I am so glad you liked it! I loved the tomato sauce too..there are so many recipes I could use it with! I will have to try adding some extra herbs to the panko mixture. I bet it would just make it even tastier! :)

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