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Chicken Milanese

Jennifer Mathews

This simple dish is one of my favorite things to eat. The chicken should be pounded thin and pan fried to golden perfection. Serve it atop a simple green salad with shaved parmesan and wedges of lemon. My family can go through pounds of chicken cutlets, so I usually make a lot. It’s wonderful on a sandwich the next day and can be frozen if you have any left over.

Tips:

  • Don’t skip the flour step. It really helps make a crispy exterior.

  • You can prep this recipe ahead of time. Store the coated chicken cutlets in the refrigerator until you are ready to cook them. Just cover the sheet pan with plastic wrap to avoid contamination and layer the cutlets with parchment paper if you are making a lot.

Chicken Milanese

Serves 4

PREP 10 minutes

COOK 10 minutes

INGREDIENTS

2 lbs. boneless chicken breasts, pounded thin and cut into 4 pieces

1/2 cup all-purpose flour

2 eggs, beaten

1 cup plain panko breadcrumbs

1 cup Italian style bread crumbs

1 cup olive oil

For serving: wedges of lemon, shaved parmesan cheese

INSTRUCTIONS

  1. Using three pie plates add the flour to one, eggs in another and combine the breadcrumbs in the last.

  2. Dip each piece of chicken in the flour mixture first. Shake off any excess.

  3. Next coat the chicken in the egg.

  4. Finally, add the chicken cutlets to the breadcrumbs, pressing the chicken into the crumbs to adhere. Arrange coated chicken cutlets on a baking sheet until you are ready to fry them.

  5. In a large skillet heat over medium-high heat your olive oil.

  6. Once the oil is hot, add the chicken cutlets in a single layer, avoiding crowding the pan. Fry the first side for about 4 minutes, then flip when that side is golden brown. Cook the other side for another 3 minutes. Cooking time will vary depending on how thin your cutlets are.

  7. Place the cooked chicken cutlets on a cooling rack sitting on a clean baking sheet. This will allow the oil to drain without sitting in it making it soggy. Sprinkle the hot chicken with kosher salt. If you are making a lot of chicken you may want to keep the chicken warm in a 200 degree oven while you fry all the chicken.

  8. The chicken is great hot, warm or cold out of the refrigerator.