Classic Chicken Milanese – Proudly served in Peploe’s since 2008
4 x Skinless, boneless Sean Ring chicken breasts
300g Egg Wash (Egg white, whole, or yolk, beaten with water, milk or cream)
200g Grated parmesan cheese
100g Garlic Butter
200ml Clarified butter (To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter).
Preheat your oven to 180 degrees
With a sharp knife along the centre, butterfly a boneless, skinless Irish chicken breast almost all the way through
Using a kitchen flat hammer (or small pot) gently stroke the breast with care to flatten it to about 5cm in thickness
Coat the chicken breast in flour, then the egg wash and finally the breadcrumbs, then lay the chicken breasts on a clean tray
Heat up a pan on medium heat, add Irish butter and panfry the chicken breasts until golden brown on both sides
Put 25 gr of garlic butter on each chicken breast adding a good sprinkle of 36-month-old Parmesan Reggiano, then season with salt & black pepper
Place the chicken breasts into the hot oven for 4 minutes
Serve on a flat plate with steamed baby potatoes or a nice fresh green salad.
Suggested Wine Pairing: Albariño from Altos de Torona or Viognier from Ferraris