Chicken Milanese
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken Melanese, or chicken Milanese, is an American take on the Italian cutlet Milanese. Chicken cutlets (thinly sliced breasts) are pounded very thin, coated in savory breadcrumbs, and fried in butter until golden brown—it's super simple, but the result is stunning! No one can resist the crispy chicken paired with a refreshing arugula salad in a light balsamic dressing and thinly shaved Parmesan. This presentation distinguishes chicken Milanese from similar schnitzels or escalopes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken breasts
- 1/4 cup whole milk
- 3 large eggs
- 0.5 cups premium flour
- 1 cup spiced breadcrumbs
- 2 tablespoons butter
- 2 tbsp. l. olive oil
- Arugula, for serving
- Balsamic vinegar to drizzle
- 0.5 cup freshly grated Parmesan
- 1 lemon, cut into wedges
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Cooking the dish according to the recipe:
- Place the palm of your hand on the surface of each chicken breast and carefully slice each piece horizontally in half; you'll have 4 thin breast pieces. Place each chicken cutlet between two sheets of waxed paper and pound with the smooth side of a meat mallet (or a rolling pin) until very thin. When you think the pieces are thin enough, pound them a few more times! The thinner, the better.
- Mix the eggs and milk in a bowl. Place the flour in another bowl and season with salt and black pepper. Place the breadcrumbs in a third bowl. Set the three bowls aside.
- Season the chicken with salt and pepper on both sides. Dredge one at a time in flour, then quickly dip in the egg mixture and finally in breadcrumbsPlace each piece on a plate until ready to fry.
- In a skillet over medium-low heat, heat 1 tablespoon butter and 1 tablespoon olive oil. When the oil is hot, add two chicken cutlets and cook, turning once, until the breading is golden brown and the chicken is cooked through, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add another 1 tablespoon each of butter and olive oil to the skillet and cook the remaining two cutlets, turning once.
- To serve, place one piece of chicken per plate. Top generously with arugula. Sprinkle with a little coarse salt, drizzle with balsamic vinegar, and sprinkle with shaved Parmesan. Serve with a lemon wedge.
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