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Chicken Milanese Recipe
Ash Tyrrell

Chicken Milanese Recipe

I can’t tell you how much I enjoyed preparing Chicken Milanese last weekend. There's something magical about biting into a perfectly golden, crispy cutlet that’s still juicy and tender inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large eggs – These bind the crumb coating to the chicken and help give it that light crispy exterior.
  • Kosher salt and ground black pepper to taste – A little seasoning brings out the natural flavors but go easy to avoid overpowering the dish.
  • ¾ cup all-purpose flour – This helps the egg adhere to the chicken and creates a nice base for the breadcrumbs.
  • 1 cup Italian seasoned breadcrumbs – Use freshly made breadcrumbs for extra flavor or a store-bought version with Italian herbs.
  • 2 boneless skinless chicken breasts, thinly sliced – Cutting and pounding the chicken ensures even cooking and tender results.
  • ¼ cup vegetable oil for frying – Opt for neutral oils like vegetable oil for a golden crisp crust without altering the flavor.
  • 1 lemon cut into wedges – A must-have for a tangy finishing touch.

Method
 

  1. Start by setting up your breading station. Crack the eggs into a shallow dish and whisk them with a pinch of salt and pepper. Spread the flour on one plate and the breadcrumbs on another. Lightly coat each chicken breast in flour first, then dip into the eggs, and finish with a coat of breadcrumbs. Shake off any excess to avoid a thick breading.
  2. Working one piece at a time, press the chicken into the prepared breadcrumbs. Use your hands to gently press the crumbs on all sides, ensuring the coating sticks. Place the prepared pieces on a plate, and make sure not to stack them.
  3. Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully lay two or three chicken pieces into the skillet, ensuring they don’t touch. Fry each side for about 2-4 minutes, or until golden brown and cooked through. Keep an eye on the temperature to prevent burning.
  4. Preheat your oven to 200°F during frying. Once cooked, place your fried chicken on a baking sheet in the oven to stay warm as you finish the remaining pieces.
  5. Plate your golden Chicken Milanese with fresh lemon wedges for that signature tangy kick. The lemon juice brightens the flavors beautifully.

Notes

  • Thin is Key: Pound the chicken evenly to ensure quick and consistent cooking.
  • Don’t Skimp on Seasoning: Mix salt and pepper into each stage (flour, egg, crumbs) for balanced flavor.
  • Control the Oil Temperature: If it gets too hot, the breading will burn before the chicken cooks.
  • Drain Properly: Place fried chicken on a wire rack rather than paper towels to keep it crispy.
  • Experiment Blithely: Add Parmesan or even a hint of chili flakes to the breadcrumbs for an exciting twist!