About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

Logo

Logo

Search

Chicken Milanese



One of the executive chefs at Olive Garden restaurant gives a cooking demonstration on how to make one of their signature dishes-Chicken Milanese.  This dish consists of Italian breaded chicken breast served with tortelloni tossed with spinach in a garlic cream sauce.  This site will show you how to make this at home.






















FLATTEN THE CHICKEN

Place a piece of plastic wrap beneath and a piece above a boneless skinless chicken breast and pound the chicken to 3/8 to 1/2 inch thickness.

COAT WITH BREADING

Prepare 3 bowls.
First with the flour, the second whisk eggs with a little milk, in the third plate mix together grated Parmesan cheese and bread crumbs. Dip the chicken into flour. Shake. Then dip into breadcrumbs. Cook chicken for 3-4 minutes a side until browned and cooked through

MAKE THE PASTA

MAKE THE SAUCE

1 stick melted butter
1 Tbsp minced garlic
1 Tbsp flour
1/2 cup white wine
1 cup pamesan cheese
2 cups heavy cream
pepper &roasted garlic to taste
cherry tomatoes as desired
1/2 lb fresh chopped spinach

Find a good quality tortelloni or tortellini pasta.
Cook according to package directions.


No comments: