Chicken Milanese

Name: Chicken Milanese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 ½ pounds boneless skinless chicken breast, 2 pieces; 1 teaspoon kosher salt, more for seasoning; ½ teaspoon black pepper, more for seasoning; 3 large eggs; ½ tablespoon olive oil; ½ cup all-purpose flour; ½ cups panko bread crumbs; ¼ cup grated parmesan cheese; 1 teaspoon dried Italian seasoning; 1 teaspoon lemon zest; ⅔ cup vegetable oil, divided; 1 teaspoon chopped parsley; lemon wedges, for serving

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This tasty chicken Milanese is a simple weeknight meal. Each piece of meat is dipped in a savory bread crumb mixture before being pan-fried till golden brown and crispy. In only 30 minutes, you’ll have a meal ready to go!

A fancy term for delicate chicken pieces that have been breaded and deep-fried till crispy is chicken Milanese. It really is as easy and wonderful as it sounds! I’ll walk you through the process of coating the meat for a crispy crust and prepping the meat step-by-step. Boring poultry pieces become a fascinating supper by adding the extra layer of bread crumbs.

To guarantee speedy and consistent cooking, the breast is thinly chopped into cutlets. To make sure the crust stays on, I use the standard breading procedure. The development of the meat’s texture depends on frying it in oil with a high smoke point and neutral flavor. For a complete Italian meal, serve with spaghetti, a crisp caesar salad, and garlic bread.

Chicken selection

Use boneless, skinless chicken breast for a lean protein that cooks quickly. Compared to thighs, this cut flattens more easily. Select two breasts that weigh more than 12 ounces and chop them into thinner cutlets. You may also use four smaller breasts, each weighing between 6 and 8 ounces. These merely need to be pounded flat using a meat mallet.

Cut and flatten the chicken

It’s crucial to pound the chicken to an equal thickness for consistent cooking. The breast tapers down after being fairly thick at one end. The pieces are first divided into two cutlets by cutting them in half crosswise. On the broadest end, this produces sections that are roughly ½-inch thick.

With a meat mallet, now flatten the cutlets. For minimal mess, I like to put them between sheets of plastic wrap or in a large plastic bag. They will be significantly wider if you pound the meat to a thickness of ¼-inch. This action tenderizes the proteins and prevents them from shrinking too tightly when cooked.

Selection of bread crumbs

I love Japanese-style bread crumbs because they are light and flaky. Because of its uneven form, I find the crust to be crunchier. I use them to make the crust on my chicken parmesan extra crispy. Other varieties of breadcrumbs, however, can be employed.

Traditional simple bread crumbs are finer in texture, resulting in a more compact crust. If you can’t locate panko, making your own breadcrumbs is a great alternative.

Preparing the chicken

The standard breading procedure is the key to obtaining a highly crispy golden brown crust on the fried chicken. Season the surface of the meat with salt and pepper before applying any coatings for layers of flavor.

Flour Layer: Flour seasoned with salt and pepper. This is the primer that aids in the adhesion of the egg mixture to the meat. Remove any extra flour!
Egg Layer: Olive oil and egg mixture The fat aids in the crisping of the coating below.
Bread Layer: Panko bread crumbs, parmesan cheese, dry Italian herbs, and lemon zest Press this layer in good to the meat so that the crispy bread fills every gap.

Fry the chicken

To cook the breaded chicken pieces, use the shallow pan-frying method. I find that frying them in a big 12-inch nonstick pan or cast iron skillet is the most convenient method. For cooking, use a high smoke point oil such as vegetable, avocado, or light olive oil. You want enough to coat the bottom of the pan and completely immerse the chicken.

To begin browning the light panko bread crumbs, cook the first side over medium-high heat. Flip it after around 2 to 3 minutes. Reduce the heat to medium to allow the meat to cook fully without scorching the crust. I like to soak up the extra hot grease by transferring them to a paper towel for 15 seconds.

Place a wire rack set on top of a sheet pan so the bottom doesn’t get soggy as you fry the next batch. You can also keep them in an oven set at 200ºF (93ºC) to stay warm before serving.

Cut and garnish

For a spectacular display, slice the crispy pieces or serve whole. Garnish with parsley, chives, basil, or oregano, if desired. With lemon slices, serve. Lemon juice brightens the acidity and enriches the taste.

Serve this with

Caesar salad
Green salad with balsamic vinaigrette
Garlic bread
Rosemary focaccia
One-pot tomato pasta