Easy Chicken Milanese alla Florentine & A Delicious Breakfast

I wasn’t trying to keep making Italian but just thought this dish looked delicious and would be perfect for our Friday get together.  The recipe for Easy Chicken Milanese alla Florentine came from the “Ask Chef Dennis” blog and I made several changes to it but the original can be found by clicking on the above link.  Chef Dennis Littley’s comment on the dish – “Chicken MIlanese alla Florentine is a delicious restaurant style dish that is made with a crispy chicken cutlet topped with steamed spinach and sauteed mushrooms, topped with Swiss cheese and served with a creamy white sauce. It's easy to make and oh so delicious.”

Easy Chicken Milanese alla Florentine – Adapted from Ask Chef Dennis

Ingredients:

Chicken Cutlet

4 boneless, skinless chicken breast pounded thin – see note 1

1 cup flour seasoned with sea salt and black pepper

2 cup Italian bread crumbs seasoned with Romano cheese – see note 2

1 cup egg wash - 2 eggs whisked with cold water or milk

EVOO

Chicken Milanese

10 oz baby spinach

12 oz mushrooms sliced

4 slices Swiss cheese (I used Pecorino)

Supreme Sauce

2 tbsp butter

2 tbsp flour

1½ cups chicken broth

¼ cup heavy cream

½ tsp garlic powder

½ tsp onion powder

black pepper and sea salt to taste

Note 1 – I cut the top off the breasts to get an even ½” thickness

Note 2 – I used the breading mix that was leftover from the fried halibut

Instructions:

Chicken Cutlet

Place the chicken breasts on a cutting board and Jaccard both sides.

Season the chicken with S&P.

Set up a breading station with flour seasoned with salt and black pepper, egg wash, and Italian seasoned bread crumbs.

Coat the chicken breasts with seasoned flour. Then place them in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.

Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let the cutlets saute until they get a nice golden brown color.

Using tongs turn them over and saute the other side until golden brown.

Drain the fried chicken cutlets on baking racks over sheet pans and keep warm in a 160F oven if cooking in batches.

Chicken Milanese

Saute the mushrooms in olive oil until fully cooked (drain any extra oil from the pan). It’s okay to have some liquid remain in the mushrooms.  Put in a bowl and set aside.

Saute the spinach in the same pan over medium heat. Put in a bowl and set aside.

Add the spinach to the top of the chicken cutlet, then top the spinach with the sauteed mushrooms.

Cover the Chicken Milanese with two slices of Swiss cheese. (Feel free to substitute the Swiss with gruyere, fontina, or provolone).

Place the chicken Milanese in a preheated 350-degree oven for 25 minutes.

Supreme Sauce (While the chicken cooks in the oven)

Melt butter over medium heat in a small saucepan.

Add flour and whisk the mixture together. This is the roux.

Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes, stirring constantly.

Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add additional chicken stock.

Add the cream and the seasonings to the sauce. Cook for 2- 3 minutes, whisking till smooth.

Serve the Chicken Milanese alla Florentine with the supreme sauce and your favorite sides. 

We had leftover green beans and cucumber salad.

The Verdict:

We all thought it was delicious and a definite keeper recipe.

Since I had sauce leftover, I decided to use it on a breakfast dish the next morning as “not exactly eggs benedict.”  I toasted a slice of bread and scrambled a couple of eggs with chopped breakfast sausage.  I added the eggs to the toast and topped with some reheated sauce for a delicious meal - I forgot the planned sliced tomato.

I didn't realize how good the sauce was until I tasted it by itself - I'll use it on other dishes.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/27-6/28/25 event date