Chicken Milanese
Chicken Milanese – a classic recipe – that is so delicious when done correctly. You want it crisp on the outside, and tender and moist on the inside. A perfect dinner when you want the luxury of something sauteed, and to ease your guilt – a crisp, vinegary salad as an accompaniment. The combination of the rich and the sour – are a marriage made in heaven. It is an easy – quick dinner – with only a few ingredients. Dress it up for parties – it is a great do ahead recipe – which makes this – one of my go-to recipes – all year.
Ingredients
- 1 large skinless, boneless chicken breast
- 1 cup panko breadcrumb
- 1 tablespoon chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 eggs
- Vegetable oil
- Extra-virgin olive oil and reduced balsamic for a finish drizzle on the plates
- 2 lemon wedges.
Instructions
- Preheat the oven to 400 degrees.
- Prepare the chicken
- A single chicken breast is enough for 2 people with this preparation. Insert the knife into the thickest part of the breast – and gently, carefully start to cut the breast into two equal halves – in cross-section. Spread the breast out – and then cut it in half – making two – thinner – equal portions.
- Take some plastic film or wax paper – and lay it on the counter. Place the chicken on the top. Then cover with more plastic. Use a mallet and gently pound out any thicker sections – so the entire piece is approximately the same thickness.
- Crack the eggs into a large mixing bowl and beat using a whisk.
- Put the breast pieces into the egg mixture and toss it around so the meat is evenly and completely coated in egg.
- In another mixing bowl, combine the breadcrumb, chopped parsley, salt, and pepper and toss to mix.
- Using a sauté pan large enough to comfortably fit one cutlet, add enough vegetable oil to create a ½ inch layer. Turn the heat to medium – and heat the oil. Test by dropping a few crumbs – they should float and sizzle instantly when the oil is hot enough.
- Take one breast at a time from the egg wash and place it into the crumb mixture. Press the breast into the crumbs, and then toss crumbs onto the top surface, and flip it over, press again – and toss more crumbs on the top surface. Lift and gently shake off any excess coating.
- Lower the cutlet into the oil - dipping one end into the oil, and then gently lowering the cutlet down. You don’t want a tidal wave of hot oil flying onto your stove top.
- Let it sauté for about 2 minutes – but lift it up gently after 1 minute to check the color of the crumbs. (If the oil was too hot, you may need to flip the breast earlier to prevent over browning.) When it is golden brown, use a set of tongs and another utensil to pick up the breast, and lower it into the hot oil to sauté the remaining side.
- When the second side is browned nicely, transfer to a blotting station – with paper towel or brown paper – to absorb the excess oil.
- Transfer the cutlets onto a wire rack – which fits over a baking tray.
- Cook for 15 minutes on convection – and 20 minutes on regular heat.
- Serve immediately on a warm plate, with a crisp, green salad with a sharp oil and vinegar dressing. Garnish each plate with a wedge of lemon and a drizzle of olive oil and balsamic vinegar
- Tomato wedges and Parmigiano Reggiano are nice additions.
Notes
Standard “breading” of chicken cutlets involves flour, then egg, and then crumb. This is a different technique – which yield a lighter finished product - which I prefer.
If you are making this for a larger crowd, I recommend using a larger sauté pan with enough capacity to cook two cutlets simultaneously. And you may need to change the oil as you go – if too much breading falls off and starts to burn.)
