Easy Chicken Milanese alla Florentine

chicken florentine with supreme sauce on a white plate

5 from 27 votes

Easy Chicken Milanese alla Florentine

Chickien MIlanese alla Florentine is a delcious restaurant style dish that is made with a crispy chicken cutlet topped with steamed spinach and sauteed mushrooms, topped with Swiss cheese and served with a creamy white sauce. It's easy to make and oh so delicious

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: Italian, Italian - American

Servings:

Calories: 1166kcal

Ingredients

Chicken Cutlet

10 oz boneless, skinless chicken breast pounded thin, 5- 6 ounces each breast.
½ cup flour seasoned with sea salt and black pepper
1 cup Italian bread crumbs seasoned with Romano cheese
1 cup eggwash one egg whisked with cold water or milk
⅓ cup cooking oil

Chicken Milanese

5 oz baby spinach
6 oz mushrooms sliced
2 ounces Swiss cheese 4 slices

Supreme Sauce

2 tablespoon butter
2 tablespoon flour
1 ½ cups chicken broth
¼ cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
black pepper and sea salt to taste
1 tablespoon Italian parsley - chopped for garnish

US Customary - Metric

Instructions

Chicken Cutlet

Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts.
Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs with parmesan cheese or romano cheese added for extra flavor.
Coat the chicken breasts with seasoned flour. Then place them in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
Heat a large saute pan on high heat and add about half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let the cutlets saute until they get a nice golden brown color.
Using tongs turn them over and saute the other side until golden brown.
Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).

Chicken Milanese

Steam the spinach with half a cup of water in a covered saute pan over medium heat. Drain the spinach (don’t squeeze out the liquid, just let it naturally drain)
Saute the mushrooms in olive oil until fully cooked (drain any extra oil from the pan). It’s okay to have some liquid remain in the mushrooms.
Add the spinach to the top of the chicken cutlet, then top the spinach with the sauteed mushrooms.
Cover the Chicken Milanese with two slices of Swiss cheese. (Feel free to substitute the Swiss with gruyere, fontina, or provolone).
Place the chicken Milanese in a preheated 350-degree oven for 25 minutes.
*If the cheese looks dry, brush it with a little water to perk it up. Or if you’re feeling extremely decadent a little melted butter.

Supreme Sauce

Melt butter over medium heat in a small saucepan.
Add flour and whisk the mixture together. This is the roux.
Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.king constantly.
Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add additional chicken stock.
Add the cream and the seasonings to the sauce. Cook for 2- 3 minutes, whisking till smooth.
Serve the Chicken Milanese alla Florentine with the supreme sauce and your favorite sides.

Notes

This is the basic version of a Supreme Sauce. You can add dijon mustard to the sauce to add extra flavor. You can also turn this sauce into a cheese sauce by adding shredded cheese to the sauce.

Cheddar, swiss, gruyere, fontina and even American cheese can be added. A little grated parmesan or Romano cheese will also add flavor to the sauce.

*You can use premade chicken cutlets, or unbreaded chicken breast cutlets to make this dish.

Nutrition