Originally made using veal in the Lombardy region in Italy, Chicken Milanese has become more popular, as chicken is more easily found (and less expensive) than veal in American supermarkets. Also tastes delicious with pork! This is a simple breaded chicken recipe that can be easily done midweek when you need something done in thirty minutes.
Ingredients:
- 2 Chicken Breasts
- 2 Garlic Cloves, halved
- 2 Tbsp. Butter, unsalted
- 2 Eggs
- 2 Tbsp. Water
- All Purpose Flour
- Plain Breadcrumbs
- Handful Parsley, chopped
- Extra Virgin Olive Oil
- Salt and Black Pepper
Placing your palm flat against the top of each chicken breast, carefully slice each chicken breast in half horizontally. This will leave you with four thinner chicken breast pieces. Place each chicken piece between two sheets of saran wrap and pound them using a mallet or smooth side of a tenderizer, until they are more thin. Season with salt and black pepper on both sides of each chicken cutlet.
In a shallow bowl, season the eggs with salt and black pepper and add the two tablespoons of water. Whisk until completely mixed.
Pour enough flour onto a dish to cover the bottom. Season with salt and black pepper and mix.
Add enough breadcrumbs to cover the bottom of a separate dish. Add the chopped parsley and mix.
Dredge a chicken cutlet in the flour mixture, shaking off any excess and then dip into the egg mix. Then pat each side of the chicken cutlet into the breadcrumb mix until fully coated. Place the chicken cutlet on a separate plate and repeat with the rest of the chicken cutlets.
Add a large drizzle of olive oil to a sauté pan and heat over medium-high heat. Once hot, add in the garlic. Sauté the garlic for about one minute and then turn down the heat to medium.
Add in half of the butter and let it melt. Place the breaded chicken cutlets into the pan and cook until golden brown for about five minutes. Flip the chicken cutlets over, add in the rest of the butter and cook for about another five minutes until golden brown.
Remove from the stovetop and serve with a side of your favorite salad, roasted potatoes or pasta with tomato sauce. Salute! Cin Cin!
Chicken Milanese
Ingredients
- 2 Chicken Breasts
- 2 Garlic Cloves halved
- 2 Tbsp. Butter unsalted
- 2 Eggs
- 2 Tbsp. Water
- All Purpose Flour
- Plain Breadcrumbs
- Handful Parsley chopped
- Extra Virgin Olive Oil
- Salt and Black Pepper
Instructions
- Placing your palm flat against the top of each chicken breast, carefully slice each chicken breast in half horizontally. This will leave you with four thinner chicken breast pieces. Place each chicken piece between two sheets of saran wrap and pound them using a mallet or smooth side of a tenderizer, until they are more thin. Season with salt and black pepper on both sides of each chicken cutlet.
- In a shallow bowl, season the eggs with salt and black pepper and add the two tablespoons of water. Whisk until completely mixed.
- Pour enough flour onto a dish to cover the bottom. Season with salt and black pepper and mix.
- Add enough breadcrumbs to cover the bottom of a separate dish. Add the chopped parsley and mix.
- Dredge a chicken cutlet in the flour mixture, shaking off any excess and then dip into the egg mix. Then pat each side of the chicken cutlet into the breadcrumb mix until fully coated. Place the chicken cutlet on a separate plate and repeat with the rest of the chicken cutlets.
- Add a large drizzle of olive oil to a sauté pan and heat over medium-high heat. Once hot, add in the garlic. Sauté the garlic for about one minute and then turn down the heat to medium.
- Add in half of the butter and let it melt. Place the breaded chicken cutlets into the pan and cook until golden brown for about five minutes. Flip the chicken cutlets over, add in the rest of the butter and cook for about another five minutes until golden brown.
- Remove from the stovetop and serve with a side of your favorite salad, roasted potatoes or pasta with tomato sauce.