Chicken Marsala Milanese - Crispy Cutlets with Mushroom Sauce - Food Wishes

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (about 6 oz each, pounded to ~¼‑inch thickness)
• 1 tsp Kosher Salt (plus extra pinch for mushrooms)
• ½ tsp Freshly Ground Black Pepper (plus extra for sauce)
• ¼ tsp Cayenne Pepper (optional for a mild heat)
• ½ cup All‑Purpose Flour (sifted for dusting)
• 2 pieces Large Eggs (beaten)
• 1 cup Panko Breadcrumbs (prefer Japanese style for extra crunch)
• ¼ cup Parmigiano‑Reggiano (freshly grated)
• ¼ cup Olive Oil (for shallow frying, medium‑high heat)
• 2 Tbsp Unsalted Butter (for sauce)
• 8 oz Mushrooms, sliced (cremini or button, thickly sliced)
• ½ cup Dry Marsala Wine (quality dry Marsala)
• 1 tsp Fresh Lemon Juice (adds brightness)
• 1 Tbsp All‑Purpose Flour (for roux) (to thicken sauce)
• 1 cup Chicken Broth (low‑sodium)
• 2 Tbsp Fresh Italian Parsley (chopped, for garnish)
• 2 cups Arugula (optional side salad)
• ½ cup Fresh Garden Tomatoes (optional, sliced for salad)
• 2 Tbsp Shaved Parmigiano‑Reggiano (optional garnish for salad)

Instructions

1. Flatten and Season Chicken

   Place each chicken breast between two pieces of plastic (or in a zip‑top bag) and pound with a meat mallet until about ¼‑inch thick, making the thicker end even with the thinner end. Season both sides with kosher salt, freshly ground black pepper, and cayenne pepper.

   Time: PT5M

2. Dust with Flour

   Place ½ cup sifted all‑purpose flour in a shallow dish. Lightly coat each seasoned breast on both sides, shaking off excess. Transfer the floured pieces to a clean plate (keep the flour‑covered plate for later use).

   Time: PT2M

3. Egg Wash

   In a second bowl, beat the two eggs. Using a pastry brush, brush the egg over both sides of each floured chicken piece until fully covered. Flip and brush the other side as well.

   Time: PT2M

4. Coat with Panko and Parmesan

   Generously sprinkle panko breadcrumbs onto the flour‑and‑egg‑coated plate, then press each chicken piece into the crumbs, ensuring a full, even layer. Sprinkle grated Parmigiano‑Reggiano over the top and gently press it into the crumbs. Flip and repeat for the other side.

   Time: PT4M

5. Chill Breaded Chicken

   Place the fully breaded cutlets on a clean plate, cover loosely with plastic wrap, and refrigerate for about 10 minutes. This helps the coating set before frying.

   Time: PT10M

6. Prepare Mushroom Marsala Sauce

   Heat 2 Tbsp butter in a large skillet over high heat. Add the sliced mushrooms and a pinch of salt; sauté, stirring occasionally, until deeply browned (5‑6 min). Reduce heat to medium, sprinkle 1 Tbsp flour over the mushrooms and stir to toast. Add ½ cup dry Marsala wine and 1 tsp lemon juice, scraping the pan bottom; stir until the mixture thickens (≈1 min). Pour in 1 cup chicken broth, increase heat to medium‑high, and bring to a simmer. Season with a pinch of black pepper and optional cayenne. Simmer, stirring occasionally, until the sauce reduces to a velvety consistency (≈10 min). Finish with 2 Tbsp chopped parsley and adjust salt to taste.

   Time: PT20M

   Temperature: Medium‑high

7. Fry the Chicken Cutlets

   Add enough olive oil to a large frying pan to coat the bottom (≈¼ cup). Heat over medium‑high until shimmering, then lower to medium. Fry each cutlet for about 3 minutes per side until golden brown and the interior reaches 165 °F. After the second side is browned, flip back to the first side for an extra 30 seconds for extra crispness. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT7M

   Temperature: Medium

8. Rest and Plate

   Let the fried cutlets rest on paper towels for 2 minutes. Arrange on plates beside a simple arugula salad (optional) and spoon generous amounts of the mushroom Marsala sauce over each cutlet. Garnish with a pinch of fresh parsley and, if desired, shaved Parmigiano‑Reggiano.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g