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A simple breaded and fried chicken cutlet spans many different cultures. There's katsu, milanesa, schnitzel, and Wendy's spicy chicken sandwich, to name just a few.
This Milanese chicken recipe is the Italian version, and it's very easy and fabulous. The chicken is mashed so it cooks in minutes, and I use extra crispy chicken breadcrumbs.
Prepare Milanese chicken with arugula and tomatoes, if you have ripe heirlooms. Or serve Milanese chicken over spaghetti or angel hair pasta, if you feel more Italian.
This is one of the best kid-friendly meals for the whole family too. In case your little ones exist on a constant diet of dinosaur-shaped chicken tenders, you may want to try Milanese-style chicken.
No matter who you're cooking for, this is a recipe you will never tire of, no matter how often you make it, and yes, I speak from experience. Just watch this!
What is the Milanese style?
The best description of Milanese chicken I can give you is this: a pan fried chicken cutlet, which has been dredged into breadcrumbs seasoned with Parmesan cheese and served with lemon wedges and a light salad.
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The Milanese term, from Milan, was originally applied to veal, which has lost popularity.
True Italians will be quick to point out that Milanese is fried in butter, but I figured olive oil would be good, too. Of course, use butter if you want. I know it would be divine. But stick with the lemon wedges!
How is Milanese chicken made?
- First, you want to butterfly the chicken breasts by cutting them into two flat pieces of breast. Using a sharp chef's knife, slice each chicken breast horizontally in the middle.
- Then sandwiched between two pieces of plastic wrap (this reduces clutter) and gently tapping the breasts on flat, even cutlets. This step ensures that the chicken is cooked like a dream.
- Then you need three bowls: one for the flour, one for the egg mixture, and one to hold the parmesan breadcrumbs. One at a time, dredge the chicken in the flour, then in the egg and finally in the breadcrumb mixture.
- Still not ready to cook? It's okay. At this point, you can stack the breaded chops on a plate and slide them in the fridge for cooking later in the day.
- When you're ready to cook, heat the oil in a shallow pan and carefully lower the chops to the oil. Do not squeeze the pan. Cook chicken about three minutes per side, until breadcrumbs are golden brown.
- Remove the chops and drain on a rack lined with kitchen paper, and keep in a warm oven (200 degrees) until ready to eat.
- Finally, making the arugula salad is very easy. It is dressed with a quick vinaigrette and placed on top of or next to the chicken with a little extra Parmesan cheese to close the deal.
Is Milanese chicken healthy?
The amount of calories in Milanese chicken depends on how large your servings are and how much cheese you use. I include nutritional information under the recipe. As is, each serving has around 500 calories.
Can you make Milanese chicken without cheese?
You absolutely can. Just skip the cheese, but add a little more salt to the chicken breading mix.
Can you make Milanese chicken in the fryer?
If you're excited about your new fryer, breaded chicken chops are delicious cooked in the fryer. Here's how to do it: Set your fryer to 390 degrees and cook for 10 minutes, then flip the chicken over and cook at 300 for another 10 minutes. Keep an eye on them: Different appliances can cook things differently.
What to do with the Milanese chicken leftovers:
Good luck you have leftovers! In that case, gently reheat the leftovers and serve in a simple paste. Or toss chicken strips in a larger arugula salad with tomatoes, red onions, and Parmesan.
Or make the best mashed potatoes and serve a hot cutlet on top. And don't forget to tell me what time dinner is!
Who can resist Milanese chicken, a crispy chicken cutlet topped with a sparkling lemon and arugula salad and ribbons of Parmesan cheese? Young, old and everyone else swallows this recipe, and for good reason: it is universally adored. Cuisine: Italian Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 4 servings Calories: 502 kcal
For the chicken:
- 16 ounces boneless, skinless chicken breasts (2 large)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- The zest of 1 lemon (about 1 teaspoon)
- 1 cup olive oil
For the vinaigrette:
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice (from 1 lemon)
At your service:
- 4 ounces arugula (4 cups)
- 1 ounce shaved Parmesan cheese with a vegetable peeler Lemon wedges of 2 lemons
- Lemon wedges (of 2 lemons)
To make the chicken:
- Preheat oven to 200 degrees. Cover a baking sheet with aluminum foil for easy cleaning. Cover with a grid coated with nonstick spray or olive oil.
- Cover a cutting board completely with a piece of plastic. Add the chicken breasts. Working with one breast at a time, place the palm on the breast and cut it in half horizontally so that you have two cutlets. Repeat with the second breast.
- Arrange the four chops in a single layer on the plastic covered cutting board. Cover with a second piece of plastic wrap. Pound the chicken breasts to an even thickness, about 1/4 inch. Remove the top layer of plastic wrap and season the breasts with salt and pepper.
- In a shallow dish, add flour. In a shallow second plate, add the eggs and beat lightly. In a shallow third plate, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
- Working with a tied cutlet, dredge the flour and shake off the excess. Dip the eggs and gently tap the side of the plate to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with the remaining chops (chops can be wrapped in plastic wrap and refrigerated for up to 2 hours).
- Line a rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat 1 cup remaining oil until bright. Add 2 chops and fry until golden brown and cooked through, about 3 minutes per side.
- Drain chops well on plate lined with paper towels and transfer to oven-prepared rack to keep warm. Repeat with the remaining 2 chops.
To make the vinaigrette:
- In a small bowl, mix the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.
- Gently mix the arugula salad with vinaigrette and shaved Parmesan cheese. Serve the chicken with salad, passing the lemon slices separately.
Calories :: 502kcal