Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Using tongs turn them over and saute the other side until golden brown.

Step 6

Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).

Step 7

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)

Step 8

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.

Step 9

Add the spinach to the top of the chicken cutlet, then top the spinach with the sauteed mushrooms.

Step 10

Cover the Chicken Milanese with two slices of Swiss cheese. (Feel free to substitute the Swiss with gruyere, fontina, or provolone).

Step 11

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.

Step 12

Melt butter over medium heat in a small saucepan.

Step 13

Add flour and whisk the mixture together. This is the roux.

Step 14

Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.king constantly.

Step 15

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.

Step 16

Add the cream and the seasonings to the sauce. Cook for 2- 3 minutes, whisking till smooth.

Step 17

Serve the Chicken Milanese alla Florentine with the supreme sauce and your favorite sides.