Extra-Crispy Chicken Milanese Is an Easy Weeknight Dinner Your Whole Family Will Love
Always tender and juicy, never dry.
Serves4 to 8
Prep20 minutes to 30 minutes
Cook25 minutes to 30 minutes
When it comes to fast weeknight dinners, no protein is a bigger hero than chicken. There are countless ways to prepare it, but chicken Milanese ranks high on our list of favorites. If you’re not already well-versed in this crispy breaded chicken cutlet subject, now is the time to familiarize yourself with the preparation and add it to your repertoire.
The process begins by turning chicken breasts into thin cutlets. (For the fastest ticket to dinner, buy pre-pounded chicken cutlets at the grocery store.) Then, follow the standard three-part breading procedure for a nice and crispy coating. First coat the cutlet in flour to remove excess moisture and help the egg adhere. Then coat the floured cutlet in beaten eggs, which helps the breadcrumbs stick to the cutlet. Finally coat with breadcrumbs, using your fingers to press the crumbs into the cutlets. Each step builds on the next for the perfect crunchy coating.
Shallow-fried in a pan, cutlets are much less intimidating and wasteful than deep-frying. The technique is also doable on a weeknight. Our recommendation is to fry the chicken in 1/8-inch of neutral oil; the exterior gets nice and crispy, and the thin cutlets cook up quickly while remaining perfectly tender.
What Does Milanese-Style Mean?
In the simplest terms, it means to bread and fry thin pieces of meat. The breadcrumb mixture is usually seasoned (here, with granulated garlic and onion powder).
Can You Reheat Chicken Milanese?
Although you can use a microwave, it’s best to reheat chicken Milanese in a toaster oven or oven to ensure the outside stays crisp.
What to Do with Leftover Chicken Milanese
- Turn leftover chicken Milanese into chicken Parmesan.
- Make a mean crispy chicken sandwich (or a chicken and waffles sandwich for brunch).
- Serve it over a simple green salad.
Chicken Milanese Recipe
Always tender and juicy, never dry.
Prep time 20 minutes to 30 minutes
Cook time 25 minutes to 30 minutes
Serves 4 to 8
Nutritional Info
Ingredients
- 1
medium lemon
- 4
medium boneless, skinless chicken breasts (2 to 2 1/2 pounds total)
- 2 teaspoons
kosher salt, divided, plus more for sprinkling
- 1/2 teaspoon
freshly ground black pepper
- 1/2 cup
all-purpose flour
- 3
large eggs
- 1 1/2 cups
plain, fine breadcrumbs
- 1 teaspoon
garlic powder
- 1 teaspoon
onion powder
- 1 3/4 cups
canola oil or vegetable oil
Instructions
Cut 1 medium lemon into 8 wedges and reserve for serving. Cut 4 boneless, skinless chicken breasts in half horizontally (also known as butterflying) to get 8 pieces total. Pound one piece of chicken at a time: Place between 2 sheets of plastic wrap or in a large zip-top bag. Use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick.
Place the chicken on a baking sheet and season all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
Place 1/2 cup all-purpose flour on a large plate. Beat 3 large eggs in a wide, shallow bowl with a fork until no streaks of egg white remain. Place 1 1/2 cups plain breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the remaining 1/2 teaspoon kosher salt in a second wide, shallow bowl, and stir to combine.
Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Return to the baking sheet in an even layer (they can overlap slightly).
Heat 1 3/4 cups canola oil in a large (12-inch) cast-iron or other heavy-bottomed frying pan over medium-high heat until shimmering (a pinch of breadcrumbs dropped into the oil should sizzle immediately). Meanwhile, fit a second baking sheet with a wire rack or line with paper towels.
Working in batches of 2, carefully add the chicken to the hot oil and fry until cooked through and golden-brown, 2 to 3 minutes per side. Transfer to the rack or paper towels and sprinkle lightly with kosher salt. Serve with the lemon wedges.
Recipe Notes
Breadcrumbs: You can use panko breadcrumbs instead of the fine breadcrumbs, but will need 2 cups. Squeeze the panko between your hands to break it up into smaller pieces for better coating before using.
Make ahead: Butterfly and pound the chicken up to 2 days ahead and refrigerate in an airtight container. The breadcrumb mixture can be made up to 1 week ahead and stored in an airtight container at room temperature.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a low oven until warmed through and crisp.
This post was originally published on Kitchn. Read it there: Extra-Crispy Chicken Milanese