Chicken Milanese

Ingredients

1. Sauce & pasta:
2. ½ cup butter, unsalted
3. 4 garlic cloves, minced (or 1 Tbsp)
4. 1 cup white wine
5. 1/4 cup all-purpose flour
6. 1 cup chicken broth
7. 1 cup heavy cream
8. 1 cup Parmesan cheese, grated
9. ¼ tsp black pepper, to taste
10. ½ tsp salt
11. 8 cherry tomatoes, halved
12. ¼ cup spinach, chopped
13. 8 roasted garlic cloves, minced (or 4 Tbsp)
14. 1 20-oz package tortelloni or tortellini, cooked according to package directions
15. Chicken:
16. 4 boneless, skinless chicken breasts
17. ½ cup flour
18. 3 large eggs
19. ¼ cup milk
20. 1 cup Panko breadcrumbs
21. ½ cup Parmesan cheese, grated
22. 3 tsp fresh parsley, chopped
23. 1 1/2 tsp Italian seasoning
24. 1 Tbsp garlic, chopped
25. ¼ tsp black pepper
26. 4 Tbsp Colavita Extra-Virgin Olive Oil
27. 4 lemon wedges

Procedures

1. FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
2. WHISK eggs and milk together in a flat-bottom bowl.
3. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
4. DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
5. MELT butter in sauce pan over medium heat.
6. ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
7. ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
8. ADD roasted garlic, pepper and salt. Stir until well blended.
9. ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
10. HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
11. ADD cooked, drained tortelloni pasta to sauce and blend well.
12. TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
13. GARNISH with fresh parsley and lemon wedges.