CHICKEN MILANESE

Prepare a quick and delightful Italian Classic with Chicken Milanese, which can grace your dinner table in under 30 minutes. Complement this restaurant-worthy meal with a side salad for an ideal weeknight dinner.

This Italian twist on a globally cherished dish features a crispy chicken cutlet. In Germany, it’s known as Chicken Schnitzel, while in the United States, it’s a fried chicken cutlet enjoyed in sandwiches and a wide array of delectable dishes.

Here’s a little insider tip for you: Take your Chicken Milanese up a notch by topping it with your preferred marinara sauce and a generous layer of shredded mozzarella cheese, and voilà, you’ve crafted a mouthwatering Chicken Parmesan.

Prepare a batch of these flavorful chicken cutlets and store them in the freezer for those days when you’d rather skip cooking. It’s a convenient and tasty solution for hassle-free dinner times!

INGREDIENTS TO MAKE CHICKEN MILANESE

First, we’ll begin by assembling the ingredients required for the Chicken Milanese recipe. In culinary terms, this is known as ‘Mise en Place,’ a phrase that translates to ‘Everything in its Place.’

This practice not only accelerates the cooking process but also guarantees that you have all the necessary components readily available for preparing the dish.

SIMPLE INGREDIENTS

chicken breasts
panko breadcrumbs
grated romano or parmesan cheese
Italian parsley
onion powder
garlic powder
black pepper
salt
all-purpose flour
eggs

HOW TO MAKE CHICKEN MILANESE

Unlocking the secret to crafting the ultimate Chicken Milanese lies in delicately flattening skinless chicken breasts using a meat mallet. This not only imparts tenderness to the chicken but also aids in the cooking process, preserving the breast’s juiciness and flavor.

Ensure that each chicken breast weighs approximately 4-5 ounces for ideal results.

Position the boneless, skinless chicken breasts between two layers of plastic wrap and gently pound them until the cutlets reach a thickness of approximately ¼ inch.

If any of the chicken breasts exceed a thickness of half an inch, take a sharp knife and carefully butterfly the breast by cutting it all the way through. Essentially, you’ll be creating two cutlets from one large breast.

SET UP THE BREADING STATION

Combine the flour, salt, and pepper in a bowl.
In a separate bowl, gently whisk together two eggs and ¼ cup of either milk or water to create an egg wash.
In another mixing bowl, thoroughly blend panko breadcrumbs, Romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest until fully incorporated. *For added convenience, you can opt for Italian breadcrumbs in place of the breadcrumb mixture.
Begin by dredging the chicken breasts in the seasoned flour, then dip them into the egg mixture, and finally coat them thoroughly in the breadcrumb mixture. Ensure each chicken breast is fully enveloped in the breadcrumbs.
Next, heat ½ cup of vegetable oil (or olive oil) in a spacious skillet over medium-high heat. Once the oil reaches the desired temperature, delicately lay the breaded cutlets into the pan and sauté until they achieve a golden brown hue, which usually takes approximately 3 minutes per side. *To confirm that the chicken is properly cooked, check that the internal temperature has reached 165°F.

Take the cooked chicken breasts out of the pan and transfer them to a wire rack for a one-minute draining period. *If you are preparing multiple batches and wish to keep them warm, preheat your oven to 225 degrees Fahrenheit and maintain them on the wire rack positioned over a baking sheet in the oven until you’re ready to serve.

Present the Chicken Milanese alongside your preferred green salad and any additional side dishes you savor. I’m confident this will soon become a beloved chicken recipe in your family!

For any remaining chicken, store it in an airtight container.

What is chicken Milanese?

The roots of Chicken Milanese trace back to Milan, Italy. Originally, it featured veal, but over time, the chicken rendition gained widespread popularity as the preferred iteration of this timeless Italian delicacy. In this preparation, slender chicken cutlets are encased in a seasoned flour coating, dipped in an egg wash, and then coated in seasoned breadcrumbs, before being swiftly fried to a delightful crispy and golden brown perfection.

What is Milanese style?

The Milanese (or Milanesa) style entails coating thinly sliced meat with flour, dipping it into an egg mixture, and covering it with seasoned breadcrumbs. Subsequently, the meat is swiftly pan-fried until achieving a lustrous, golden brown, and crispy texture.

Can I freeze chicken Milanese?

You can conveniently freeze Milanese-style cutlets. After frying, ensure the cutlets cool thoroughly. Then, separate them with parchment paper and store them in a ziplock bag or an airtight container. These frozen cutlets will maintain their quality for up to two months.

Chicken Milanese

Crafting Chicken Milanese, an Italian classic, is a breeze and can grace your dinner table in under 30 minutes. Pair it with a side salad to elevate this dish to restaurant-quality, creating the perfect weeknight meal.

Prep Time15minutes mins

Cook Time6minutes mins

Total Time21minutes mins

Course: Entree

Cuisine: Italian

Servings: 4

Calories: 430kcal

Equipment

large frying pan

Ingredients

Chicken

1 lb boneless skinless chicken breast four – 4-ounce chicken cutlets

Breading Station

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs lightly beaten with ¼ cup milk or water
1 cup panko bread crumbs
¼ cup Romano or Parmesan cheese grated
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon black pepper
2 tablespoons Italian parsley chopped
1 teaspoon lemon zest one lemon

Cooking

½ cup vegetable oil

Instructions

Chicken

Sandwich the chicken cutlets between two layers of plastic wrap, and gently pound them until they reach a thickness of approximately ¼ inch. If any of the chicken breasts exceed half an inch in thickness, employ a sharp knife to butterfly the breast, cutting it entirely in half to create two cutlets from one large breast.

Breading Station

Blend the flour, salt, and pepper together in a mixing bowl.
In a separate bowl, lightly beat two eggs with ¼ cup of milk or water to create the egg wash.
In yet another bowl, mix together panko breadcrumbs, Romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest until the ingredients are well incorporated.
Proceed to coat the chicken breasts with the seasoned flour, then dip them into the egg wash, and finally coat them in the breadcrumb mixture. Be sure to achieve a generous and complete coating on the chicken breasts

Cooking

Pour ½ cup of vegetable oil into a spacious frying pan and set it over medium-high heat.
Once the oil is hot, cautiously transfer the breaded chicken cutlets into the pan and sauté until they attain a golden brown hue, typically taking about 3 minutes per side. *To ensure the chicken is thoroughly cooked, confirm that the internal temperature has reached 165°F.
Afterward, remove the cooked chicken breasts from the pan and allow them to drain on a wire rack for one minute. If you’re preparing multiple batches and need to keep them warm, preheat your oven to 225 degrees and maintain them on the wire rack in the oven until they’re ready to be served.

Notes

If you begin with full-sized boneless, skinless chicken breasts instead of the thinner chicken cutlets, consider splitting the chicken breast in the center. This will yield two thinner breast portions of equal size.

Nutrition

HOW COOKING PRO

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