If I find myself in an Italian restaurant and I see chicken milanese on the menu, I make the necessary sacrifice and ditch the pasta for this chicken dish. That’s right, you heard right. My mom used to make a similar chicken growing up with regular bread crumbs. She’d pound the chicken down so thin and then bread it and fry it in a pan much like this. The whole house would smell like magic and you knew you were going to eat good! This dish calls for panko bread crumbs yielding a very crunchy exterior and a juicy and tender interior. Dishes like these definitely bring comfort to me and is sure to bring the same to you and yours. I hope you enjoy this dish!
Chicken Milanese
Ingredients
- 6 chicken cutlets
- 1/2 cup flour
- 2 large eggs, beaten
- 8 oz. seasoned panko bread crumbs
- olive oil, for frying
Prepare
- First, take two cutlets at a time and place them in between two sheets of parchment paper. Using the smooth side of a meat tenderizer, beat the chicken cutlets down as flat as possible, being careful to not pierce through or destroy the cutlets. Repeat with remaining cutlets and set aside.
- Bring a frying pan and 4 tbsp of olive oil to medium heat. Place the flour, eggs, and panko bread crumbs in shallow bowls/plates leading up to a large frying pan.
- Begin frying two cutlets at a time or whatever your pan can hold at a time. Cook each side of the chicken for 4 minutes or until golden brown in color and set each aside. Repeat with remaining cutlets.
- Feel free to serve with a side of choice, I went with a simple arugula feta with olive oil and glazed balsamic vinegar dressing, and enjoy!
