Giada De Laurentiis' Chicken Milanese | Giada’s Italian Weeknight Dinners

Giada boosts the flavor of this classic, Italian-style chicken with a decadent sauce of mushrooms, bell pepper and tomatoes! Get the recipe ▶ https://foodtv.com/3OPcFTi Subscribe to Food Network ▶ http://foodtv.com/YouTube Join Giada De Laurentiis in her home kitchen as she shows us how to whip up quick, easy and tasty Italian favorites to serve for dinner tonight. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cacciatore-Style Chicken Milanese RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 35 min Active: 30 min Yield: 4 servings Ingredients Chicken: 4 chicken cutlets (about 4 ounces each), pounded thin 1 3/4 teaspoons kosher salt 1/4 cup rice flour 2 large eggs, beaten 3/4 cup gluten-free panko 3 tablespoons olive oil, plus more as needed 1/4 teaspoon freshly 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, chopped 1 yellow bell pepper, diced 1 1/2 cups cherry tomatoes, halved 2 tablespoons capers, drained 1/4 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes, optional 1/3 cup fresh basil leaves, chopped Directions For the chicken: Season the pounded cutlets evenly on all sides with 1/2 teaspoon salt. Put the rice flour, eggs and panko in 3 separate 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. Working with one piece at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture and finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs adhere evenly. Heat a large skillet over medium heat. Add the oil to the hot pan and heat another 10 seconds. Working in batches if necessary, add the breaded chicken to the pan and cook until the first side is deep golden brown and the chicken begins to look cooked around the edges, 4 to 5 minutes. Flip the cutlets and continue to cook on the second side 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: Wipe out the pan if needed and return to medium heat. Add the olive oil, mushrooms and 1/2 teaspoon salt and cook, stirring often, until deep golden brown on all sides, about 5 minutes. Add 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. Cook until the tomatoes start to release their juices, about 3 minutes longer. Spoon the sauce over the crispy cutlets and serve topped with the basil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadasItalianWeeknightDinners #FoodNetwork #CacciatoreStyleChickenMilanese Giada De Laurentiis' Chicken Milanese | Giada’s Italian Weeknight Dinners | Food Network https://www.youtube.com/watch?v=t7ovqE9yOX4