' Chicken Milanese with Herb Orzo Soup - Vino Mas

Chicken Milanese with Herb Orzo Soup

INGREDIENTS for Chicken Milanese:  
  • 1 cup flour
  • 3 large eggs, lightly beaten
  • 1 1/2 cups plain or Italian breadcrumbs - I used Italian breadcrumbs
  • 2 lemons, 1 zested and 1 cut into wedges
  • 1/2 cup flat leaf parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 pounds chicken tenders
  • Salt and pepper
  • Extra virgin olive oil (EVOO) 
DIRECTIONS for Chicken Milanese:  

STEP 1:  Place the flour, eggs and breadcrumbs in three separate shallow dishes.
STEP 2:  Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and work through with your fingers.
STEP 3:  Season the cutlets with salt and pepper, then coat in the flour, the eggs and the breadcrumbs. In a large skillet, heat a layer of EVOO over medium-high heat.  Fry the tenders in batches for 5 - 6 minutes on each side OR until done.  Time will depend on thickness of tenders, if they are thinner, it may not take as long to cook. 
STEP 4:  Right before serving, squeeze fresh lemon juice on tenders. 


INGREDIENTS for Herb Orzo Soup: 

  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium-size yellow onion, finely chopped 
  • 1 Red or Yellow Bell Pepper, finely chopped
  • 2 stalks Celery, finely chopped
  • 1/2 tsp teaspoon kosher salt, plus more to taste
  • 1/2 tsp teaspoon black pepper, plus more to taste
  • 1/4 cup (2 ounce) dry white wine 
  • 3/4 cup uncooked orzo
  • 3 tablespoons finely chopped fresh flat-leaf parsley stems plus 1 1/2 cups finely chopped parsley leaves, divided
  • 2 large garlic cloves, thinly sliced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning
  • 4 cups lower-sodium chicken broth or Vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh tarragon - You can substitute really any herb if you do not have tarragon:  Basit, Oregano, etc....
  • Finely grated pecorino Romano cheese, for garnish
DIRECTIONS for Soup:  

STEP 1:  Heat oil in a medium Dutch oven over medium. . Add onion, celery and bell pepper, salt, and black pepper; cook, stirring occasionally, until softened, 8 to 12 minutes. Add wine; cook, stirring occasionally, until liquid has almost completely reduced, 4 to 5 minutes. Add orzo, parsley stems, garlic, fennel seeds, Italian Seasoning and crushed red pepper; cook, stirring constantly, until fragrant, 2 to 4 minutes. Add broth; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until orzo is al dente, 10-12 minutes or so.

STEP 2:  Reduce heat to low. Stir in cannellini beans; cook until heated through, about 2 minutes. Remove from heat. Stir in chives, tarragon, and parsley leaves or whatever herbs you are using. Season with salt and black pepper to taste.

STEP3: Garnish with pecorino Romano, and serve alongside Chicken tenders. 

Paired with Elderton Unoaked Chardonnay 
Adapted from Rachel Ray Mag Sept 2011 - Chicken Milanese
Adaped from Food & Wine May 2021

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