giada

Giada&#039;s Chicken Milanese is perfectly crispy, and a tasty side &quot;sauce&quot; of cherry tomatoes and fennel completes the dish.

Giada's Chicken Milanese

all-purpose flour

eggs, (beaten)

bread crumbs

Parmesan

basil

thyme

salt and black pepper

vegetable oil

olive oil

fennel bulbs, (trimmed and thinly sliced)

cherry tomatoes, halved

kosher salt, (plus more for seasoning)

black pepper, (plus more for seasoning)

garlic, (minced)

thyme thyme leaves

mascarpone cheese, (at room temperature)

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

Giada’s classic cookies get a makeover, and dare we say it, they’re even better than the original. The trick lies in the chilled cookie sheet and the type of ricotta used, resulting in an even lighter, fluffier, cookie. Go ahead, give ’em a try!

Giada's New & Improved Lemon Ricotta Cookies

baking powder

salt

unsalted butter

sugar

eggs (at room temperature)

15-ounce container whole milk ricotta cheese,

lemon juice

lemon

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Giada&amp;#039;s take on the classic Italian soup, Minestrone, has a few secret ingredients that make the flavor absolutely delicious.

Winter Minestrone

onion (chopped)

carrots (peeled, chopped)

celery (chopped)

pancetta (coarsely chopped)

garlic

Swiss chard (stems trimmed, leaves coarsely chopped)

russet potato (peeled, cubed)

tomatoes (diced with scissors)

rosemary

cannellini beans, drained, rinsed

beef broth

Parmesan cheese rind

Italian parsley leaves

Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato, saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Top 3 giada recipes from across the web

The most viewed giada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giada's Chicken Milanese

Giada's New & Improved Lemon Ricott...

Winter Minestrone

Top 3 giada recipes from across the web

The most viewed giada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giada's Chicken Milanese

Giada's New & Improved Lemon Ricott...

Winter Minestrone

The most viewed giada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine