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Chicken Marsala Milanese
Chicken Marsala Milanese
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Chef John's delicious twist on classic Chicken Milanese: Crispy panko chicken served with rich Marsala sauce.
Ingredients:
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • kosher salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup all-purpose flour, or as needed
  • 1 large egg, beaten
  • 1.5 cups panko bread crumbs, divided, or more as needed
  • 1 ounce Parmigiano-Reggiano cheese, freshly grated
  • 0.25 cup olive oil for frying
  • 3 tablespoons unsalted butter
  • 8 ounces brown mushrooms, sliced
  • salt to taste
  • 0.5 cup dry Marsala wine
  • 2 teaspoons lemon juice
  • 2 cups chicken broth
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon chopped flat-leaf (Italian) parsley
Instructions:
  • Assemble all ingredients.
  • Tenderize chicken breasts by pounding them between plastic wrap until 1/4-inch thin.
  • Season both sides of the chicken generously with a flavorful mix of salt, pepper, and spicy cayenne. Coat the chicken entirely by sifting flour over it, ensuring every inch is covered, before transferring it to a fresh plate.
  • Remove any extra flour from the plate and evenly sprinkle a 1/4-inch layer of panko on top.
  • Coat the floured chicken evenly with the egg using a brush. Flip and repeat. Let excess egg drip off each piece before transferring to the panko plate with tongs.
  • Cover the chicken with a layer of panko, pressing gently to adhere. Turn the chicken over and coat with more panko. Continue until the chicken is fully coated with breadcrumbs.
  • Evenly coat the chicken with Parmigiano-Reggiano, pressing gently into the breading with your hands. Repeat on the other side.
  • Place the mixture on a plate generously sprinkled with panko breadcrumbs. Cover it with plastic wrap and refrigerate until you are prepared to pan-fry.
  • In a saucepan over high heat, melt butter and add mushrooms with a generous pinch of salt. Cook mushrooms until nicely browned, stirring occasionally, for about 5 to 6 minutes.
  • Reduce the heat to medium and gently mix in the flour. Continue cooking for 2 minutes, stirring occasionally.
  • Deglaze the pan by pouring in Marsala and lemon juice, using a spatula or spoon to scrape up any caramelization. Pour in chicken broth and increase heat to medium-high. Season with black pepper and cayenne, bring to a simmer, and cook until the mixture reduces and thickens slightly. Keep hot until ready to use or cool and reheat later. Just before serving, stir in freshly chopped parsley.
  • In a nonstick skillet over medium-high heat, heat olive oil. Add breaded chicken, lower heat to medium, and cook until golden brown and cooked through, approximately 3 minutes per side.
  • Serve the dish with Marsala sauce either underneath or spooned on top right away.

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