Chicken Milanese
Chicken Milanese is a tasty recipe from Italy that's quick and easy to whip up. The succulent chicken breast pairs beautifully with the bold garlic and parmesan flavors.
Servings: 4
Equipment
- Skillet Large
- Meat Mallet or Rolling Pin
Ingredients
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 2 chicken breasts boneless and skinless
- 1 Cup all-purpose flour
- 2 eggs beaten, large
- 1 ½ Cups panko breadcrumbs
- ½ Cup parmesan cheese finely grated
- 1 Cup olive oil for pan-frying
To Serve:
- Wedges lemon
- fresh parsley chopped
- parmesan cheese grated
Instructions
- Prepare one baking sheet with parchment paper and another with parchment paper (or paper towels) and a rack.
- Mix the garlic powder, onion powder, salt, and black pepper in a small bowl. Set aside.
- Cut each breast in half horizontally by pressing an open palm on top of the breast, lifting your fingers, and carefully slicing through.
- Cover each piece with plastic wrap and pound with a rolling pin, heavy skillet, or meat mallet until ⅓ inch thick. Sprinkle each side with some of the seasoning mix, reserving the rest.
- In a shallow tray, add the beaten eggs. In another shallow tray, add the flour. In a third shallow tray, combine the remaining seasoning, breadcrumbs, and Parmesan cheese.
- Place and coat the chicken breast in the flour, shaking off any excess. Next, dip and coat the chicken in the beaten egg and let drip.
- Now put the chicken in the panko, scooping the crumbs over the chicken until fully coated, pressing the panko into the chicken if needed. Transfer to the parchment lined baking sheet.
- Continue until all of the pieces are coated.
- In a large skillet or large nonstick pan, heat the olive oil over medium-high heat. Once hot, work in batches to fry the chicken, 2 or 3 minutes on each side.
- Transfer the cooked chicken to the lined baking sheet with a rack and sprinkle each piece with a pinch of salt and pepper. Serve with lemon wedges.
Notes
Coating the chicken: When coating the chicken, use one hand for dry ingredients and the other for wet ingredients. Also, using a fork saves your fingers from getting covered in coating as well as keeping your kitchen clean.
Efficient breading station: Make sure to set up your breading station in the following order for easier and faster breading: chicken, flour, eggs, panko bread crumb mixture.
Don't overcrowd the skillet: When cooking the chicken, work in batches to ensure even cooking.
Efficient breading station: Make sure to set up your breading station in the following order for easier and faster breading: chicken, flour, eggs, panko bread crumb mixture.
Don't overcrowd the skillet: When cooking the chicken, work in batches to ensure even cooking.
Nutrition
Calories: 895kcal | Carbohydrates: 42g | Protein: 38g | Fat: 64g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Trans Fat: 0.02g | Cholesterol: 163mg | Sodium: 1693mg | Potassium: 559mg | Fiber: 2g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 4mg
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