Barefoot Contessa Chicken Milanese Recipe

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WebIngredients 4 to 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 tablespoon …

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WebWatch how to make this recipe. Place your palm flat against the top of each chicken breast and carefully slice each piece in half …

Reviews: 82Difficulty: EasyCategory: Main-DishSteps: 51. Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
2. In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
3. Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.

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Web1 cup chicken broth low sodium 2 tablespoon parsley chopped, for garnish 1 tablespoon lemon juice freshly squeezed 1 …

Cuisine: Italian, AmericanTotal Time: 30 minsServings: 4Calories: 263 per serving

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WebSteps: Preheat oven to 275 and line sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both …

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WebPreheat the oven to 350 degrees. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, …

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WebPreheat oven to 400°F (200°C) Butterfly the chicken breast and beat with a mallet to flatten. Sprinkle with salt, garlic powder, and black pepper all over. In a bowl, …

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WebThe Best Barefoot Contessa Chicken Recipes on Yummly Barefoot Contessa Chicken Parmesan With Greens & L, Barefoot Contessa Chicken Waldorf Salad, Barefoot Contessa Chicken

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WebMelt 4 tablespoon of butter in a large saucepan set over medium heat. Stir the sage and flour into the melted butter and cook them for 1 minute. Cook the roux, whisking …

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Webdirections. Preheat oven to 275 and line sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. …

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WebTop barefoot contessa chicken recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Low Fat; Low Carb; Sugar Free; Time to Make < 15 …

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WebTransfer the chicken to the paper towel-lined baking sheet. Add the remaining 2 Tbs. vegetable oil to the pan and cook the remaining chicken breasts. In a small bowl, stir …

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Webdirections. Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. In a …

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WebIna’s Parmesan chicken recipe involves pounding the chicken breasts nearly flat, dredging them in flour, then beaten eggs, and finally breadcrumbs mixed with …

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