I have been making chicken milanese for over 30 years. We love the crunchy outside texture and the tender moist chicken inside. Combine it with a simple salad and a glass of rose and you have a perfect meal.
I only have almond milk in the fridge, since we use it for coffee, and it works just fine in this recipe. Of course if you have normal milk then use it. You can also use water if you do not have milk, since it would be silly to buy milk for 1/3 cup. I prefer panko bread crumbs over traditional bread crumbs since they offer more crunch. I buy grated parmesan from Whole Foods, as well as the parmigiana block for finely grating on the plate for the finishing touch. Any kind of vegetable or olive oil will work. The smaller the chicken breasts, the more tender they are.
If the chicken breasts come as a whole, cut the middle membrane out and discard. Pound the chicken breasts for 2 reasons, one to make them more tender and two to make them more even in thickness. Pound to about 1/2” thick. Do not pound them super thin, they will dry out when cooking.
Salt and pepper both sides of the chicken breasts.
Now prepare your 3 bowls for dipping the chicken. If you do not have wide shallow bowls you can use a plate for the flour mixture.
Mix 1/3 cup milk or water with 1 egg. Stir mixture with a fork.
Combine 1 cup panko bread crumbs with 2 tablespoons grated parmesan. Place in a bowl or plate and mix to combine.
Place your bowls in order ready for dipping. Start with the flour, then the egg mixture and then the bread crumbs.
Coat the chicken with flour, then dip it in the egg mixture.
Now coat the chicken in the breadcrumb mixture.
This stage can be prepared in advance. You could place chicken in the fridge if you are prepping way in advance.
In a medium saucepan melt 2 tablespoons butter with 3 tablespoons oil on medium high heat till the butter is melted and the mixture is sizzling hot.
Place the chicken breasts in the pan, cover, and start your timer on your phone. Cook 3-5 minutes on the first side till golden brown.
Flip the chicken once the first side is browned, cover once more and reduce heat to medium. Continue cooking till chicken is firm to the touch and fully cooked, about 4-5 minutes more, depending on how thin you pounded the breasts.
Drain on paper towels.
Serve with a simple salad. Garnish with some freshly grated parmesan.
CHICKEN MILANESE RECIPE
Serves: 2 People
Prep Time: 15 minutes
Cooking Time: 8-10 minutes
ingredients
2 chicken breasts, skinless and boneless, pounded thinner
1/2 cup flour
1 egg
1/3 cup milk, or almond milk (you can also use water in a pinch)
1 cup panko bread crumbs
2 tablespoons parmesan cheese, finely grated
3 tablespoons olive or vegetable oil
2 tablespoons butter
pREPARATION
Split the chicken breast in half if you have a whole chicken breast. Remove the center membrane and discard. Pound the chicken flatter to about 1/2”thick.
Salt and pepper both sides of the chicken.
Measure 1/2 cup flour and place in a shallow bowl or plate.
Combine 1/3 cup milk or water with one egg in a shallow bowl and stir with a fork till combined.
Measure 1 cup panko bread crumbs with 2 tablespoons grated parmesan cheese into a bowl or plate and mix to combine.
Dip the chicken first in the flour, then in the egg mixture and then in the breadcrumb mixture. Place the chicken on a clean plate.
Heat 2 tablespoons butter and 3 tablespoons oil in a medium saucepan on medium high heat.
Once the oil mixture is sizzling, place chicken in the pan, cover, and set your stopwatch on your phone. Cook 3-5 minutes till golden brown. (If you do not have a cover for your saute pan then just use a dinner plate)
Once the first side is golden brown, flip the chicken over, cover the pan, and reduce heat to medium. Cook another 4-5 minutes till fully cooked. The length of time really depends on how thin you pounded the chicken.
Drain the chicken on paper towels. Garnish with freshly grated parmesan cheese and a Simple Green Salad (recipe is here)