Giada improves the taste of this timeless, Italian-style chicken with a decadent sauce of mushrooms, bell pepper and tomatoes!
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Join Giada De Laurentiis in her home kitchen as she reveals us how to work up quick, simple and tasty Italian favorites to serve for supper tonight.

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Cacciatore-Style Chicken Milanese
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Active: 30 min
Yield: 4 servings

Components

Chicken:

4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt
1/4 cup rice flour
2 big eggs, beaten
3/4 cup gluten-free panko
3 tablespoons olive oil, plus more as needed
1/4 teaspoon newly ground black pepper, optional

Sauce:

2 tablespoons olive oil, plus more as needed
5 ounces cremini mushrooms, sliced
1 1/2 teaspoons kosher salt
1/2 red onion, sliced
1 yellow bell pepper, diced
1 1/2 cups cherry tomatoes, cut in half
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
1/3 cup fresh basil leaves, chopped

Instructions

For the chicken: Season the pounded cutlets uniformly on all sides with 1/2 teaspoon salt. Put the rice flour, eggs and panko in 3 different shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoons salt and the breadcrumbs with 1/2 teaspoon salt.

Dealing with one piece at a time, dig up the experienced chicken cutlets in the flour, then the egg mixture and finishing with the breadcrumbs, pressing carefully to make certain the breadcrumbs adhere evenly.

Heat a big skillet over medium heat. Include the oil to the hot pan and heat another 10 seconds. Operating in batches if essential, include the breaded chicken to the pan and cook until the very first side is deep golden brown and the chicken begins to look prepared around the edges, 4 to 5 minutes. Flip the cutlets and continue to prepare on the 2nd side up until golden brown and crispy, about 3 minutes more. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired.

For the sauce: Erase the pan if required and go back to medium heat. Include the olive oil, mushrooms and 1/2 teaspoon salt and cook, stirring often, till deep golden brown on all sides, about 5 minutes. Include the onions, bell peppers and 1/2 teaspoon salt and cook to soften slightly, about 3 minutes. Stir in the tomatoes, capers, oregano, crushed red pepper flakes if using and the remaining 1/2 teaspoon salt. Prepare till the tomatoes begin to launch their juices, about 3 minutes longer. Spoon the sauce over the crispy cutlets and serve topped with the basil.

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Giada De Laurentiis' Chicken Milanese|Giada's Italian Weeknight Dinners|Food Network