Chicken Milanese
Chicken Milanese butterflies and pounds chicken breast thin, then coats it in flour, beaten egg, and breadcrumbs mixed with grated Parmesan before pan-frying in olive oil until golden and crisp. Pounding the meat uniformly thin ensures it cooks through quickly at the same rate as the crust browns. The Parmesan folded into the breadcrumbs adds a savory, nutty depth to the coating that plain breadcrumbs alone cannot achieve. Letting the coated chicken rest for five minutes before frying helps the breading adhere firmly and resist flaking off in the pan. A squeeze of fresh lemon juice right after plating cuts through the oil and lifts the cheese flavor, while an arugula salad on top provides a peppery, bitter contrast.
Adjust Servings
Instructions
- 1
Butterfly and pound chicken breasts thin, then season with salt.
- 2
Mix breadcrumbs with Parmesan.
- 3
Coat chicken in flour, egg, then breadcrumb mix.
- 4
Pan-fry in olive oil over medium heat, 3-4 minutes per side.
- 5
Serve golden cutlets with fresh lemon juice.
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