"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Olive Garden Chicken Milanese Recipe

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This recipe for Olive Garden Chicken Milanese, by , is from Lakeholm Church of the Nazarene Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Tocheff
Added: Thursday, December 18, 2008


Sauce and Pasta ingredients:

1/2 c butter, unsalted;
4 garlic cloves, minced (1 Tbsp);
1 c white wine;
1/4 c all-purpose flour;
1 c chicken broth;
1 c heavy cream;
1 c parmesan cheese, grated;
1/4 tsp black pepper, to taste;
1/2 tsp salt;
8 cherry tomatoes, halved;
1/4 c spinach, chopped;
8 roasted garlic cloves, minced (or 4 Tbsp);
1 20 oz pkg tortelloni or tortellini, cooked according to package directions.


4 boneless, skinless chicken breasts;
1/2 c flour;
3 large eggs;
1/4 c milk;
1 c Panko breadcrumbs;
1/2 c parmesan cheese, grated;
3 tsp fresh parsley, chopped;
1-1/2 tsp Italian seasoning;
1 Tbsp garlic, chopped;
1/4 tsp black pepper;
4 Tbsp Colavita Extra-Vergin Olive Oil;
4 lemon wedges

FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken in approx. 1/2" thick. WHISK eggs and milk together ina flat-bottom bowl. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
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.
MELT butter in sauce pan over medium heat. ADD minced garlic and saute for 1 minute. ADD flour and stir well until well-blended. ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.




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