One skillet is used to make the extra-crispy Parmesan breadcrumb topping for this Chicken Milanese Recipe, which is served with lemon and a nutritious Arugula salad. Your favourite pasta and Parmesan shavings will make a simple dinner recipe that your family will adore.
Serving food Milanese-style simply refers to coating thin meat slices in a breadcrumb mixture and browning them in butter or oil.
I believe one of the easiest yet most gratifying meals you can make is chicken Milanese.
Although rocket salad is frequently served with it, you can serve it with any side dish you choose.
My favourite simple recipes to serve with this meal are listed below.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ½ cup flour
- 2 eggs, whisked
- ½ teaspoon garlic powder
- 1 ½ cup Panko breadcrumbs, try my homemade recipe
- ¾ cup Parmesan, shredded
- 4 Tablespoons butter
- 4-6 Tablespoons vegetable oil
For Serving
- Lemon, cut into wedges
- Arugula or mixed greens
- Shaved Parmesan
- Balsamic Vinegar
How to make it
Put your hand over the chicken and carefully cut it in half lengthwise with a knife.
Using a meat tenderizer, cover the chicken with plastic wrap and pound it until it is equally thin, about ¼ inch thick.
Salt and pepper the chicken after patting it dry. Bread it according to this order:
1. Dredge it in flour and shake off extra.
2. Lightly dust it with beaten eggs and garlic powder.
3. Liberally cover with a breadcrumb and parmesan cheese mixture.
In a skillet, warm the butter and vegetable oil.
Don't overlap between batches when you fry the chicken; this will allow the edges to crisp up. Cook for 3 to 4 minutes on each side, or until golden brown.
Place on plates covered with paper towels. Let it rest for 5 minutes
Pro tips
- Because butter contributes to a deep, brown colour, I prefer to fry this in a mixture of butter and oil.
- As you fry, add butter as needed to regulate the oil's temperature. (Also turn down the heat if necessary.)
- After frying, place on paper towels to absorb any extra oil; this will make them crispier.
- While you fry the remaining batches, set the chicken on a wire rack in a 200° oven to stay warm.
Storage
- Place in the fridge for up to three days or freeze for up to three months in airtight Ziploc bags.
- For quick chicken dinners, prepare this freezer meal in advance and freeze it in large quantities. You can even make Chicken Parmesan using it.
How to reheat
- Dutch ovens should be lightly greased on the bottom before being heated to 350 degrees under cover. If it's chilly, it takes around 20 minutes, and if it's frozen, it takes around 35 minutes.
- To make the top crispier, remove the lid and cook the food for an additional five minutes.
Air fryer method
- If you'd rather not fry on the stovetop, breaded chicken works great in the air fryer.
- Spray a little olive oil on the chicken after it has been breaded.
- Cook on side #1 for 10 minutes while the air fryer is preheated to 390 degrees. Cook for 10 minutes on side #2 at 300° after flipping.
- Because air fryers can vary in terms of heat and temperature, keep a constant check on it and adjust the temperature as necessary.
Notes
- Spray a little olive oil on the chicken after it has been breaded.
- Cook on side #1 for 10 minutes while the air fryer is preheated to 390 degrees. Cook for 10 minutes on side #2 at 300° after flipping.
- Because air fryers can vary in heat and temperature, keep a constant check on it and adjust the temperature as necessary.
- Storage: Freeze in airtight Ziploc bags for up to 3 months or refrigerate for up to 3 days.
- Reheating: Grease a dutch oven's bottom lightly and reheat it, covered, in a 350° oven. If it's chilly, it takes around 20 minutes, and if it's frozen, it takes around 35 minutes.
- To make the top crispier, remove the lid and cook the food for an additional five minutes.
FAQ's
What type of chicken should I use for Chicken Milanese?
It's best to use boneless, skinless chicken breasts for Chicken Milanese. You can also use chicken tenders or chicken cutlets if you prefer.
Can I use a different type of flour for dredging the chicken?
Yes, you can use any type of flour for dredging the chicken. All-purpose flour, whole wheat flour, or even gluten-free flour can work well.
Chicken Milanese
Ingredients
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ½ cup flour
- 2 eggs, whisked
- ½ teaspoon garlic powder
- 1 ½ cup Panko breadcrumbs, try my homemade recipe
- ¾ cup Parmesan, shredded
- 4 Tablespoons butter
- 4-6 Tablespoons vegetable oil
For Serving
- Lemon, cut into wedges
- Arugula or mixed greens
- Shaved Parmesan
- Balsamic Vinegar
Instructions
Slice and Pound the Chicken:
- Place your hand over the chicken and use a knife to carefully slice it in half lengthwise to create two thinner slices of equal size.
- Place saran wrap over the chicken and use a meat tenderizer to pound it evenly thin, until about ¼ inch thick.
- Pat the chicken dry and season with salt and pepper.
Bread it:
- Dredge it in flour, tap off any excess.
- Lightly coat it in the whisked eggs combined with garlic powder.
- Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.
Fry it: (See notes for air fryer method)
- Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
- Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
- Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
- Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
- Let the chicken rest for at least 5 minutes prior to slicing.
- PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
- Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.
Notes
Air Fryer Method (instead of Stove Top frying)
- Once breaded, lightly spray each side of the chicken with olive oil.
- Preheat air fryer to 390° and cook on on side #1 for 10 minutes. Flip, and cook at 300° on side #2 for 10 minutes.
- Keep a close eye on it and adjust the temperature as needed, air fryers can vary in terms of heat and temperature.
Reheating:
- Lightly grease the bottom of a dutch oven and reheat this in a 350° oven, covered. This takes about 20 minutes if it's cold and about 35 minutes if frozen.
- You can remove the cover and add another 5 minutes of cooking time to crisp up the top.
Leave a Reply