Chicken Marsala Milanese
I usually only try to improve recipes one at a time, but here, we're going to do two. We're making chicken Marsala better by doing the chicken Milanese-style, and we're going to improve chicken Milanese with the same amazing sauce that goes on chicken Marsala. The results were incredible. Serve with an arugula salad.
Sometimes more is more!
I've wanted to do an updated video on chicken Marsala for quite a while now, which is one of my favorite dishes of all time. But whenever I'd start the process, I'd remember some other chicken recipe I hadn't filmed yet, and it would get pushed off the schedule. That was about to happen yet again, as it was brought to my attention that I've never posted a video for chicken Milanese, but instead I decided to mash up these two iconic dishes, and I couldn't have been happier with the results.
For me, there's nothing better than a thin, crispy, pan-fried cutlet of meat, unless that already awesome edible is topped with a rich, savory mushroom Marsala sauce, which takes everything up to a whole new level. By the way, the sauce being discussed will take anything up to a whole new level. So even if pan-fried, crispy cutlets aren't your thing, I hope the sauce makes it into your permanent recipe repertoire.
This unbeatable combination of taste and texture would be fantastic served next to anything, but I highly recommend you go with some version of the simple arugula salad I displayed in the video. The bitter greens, dressed with something acidic, really cuts through all that richness and keeps our palate on point until the last bite. But no matter what your serve with yours, I really do hope you give this a try soon. Enjoy!
Do not use sweet dessert Marsala for this.