Chicken Milanese
Crisp, golden, and ready in minutes, this Chicken Milanese offers a swift solution for weeknight meals. With its breaded exterior and tender center, it pairs beautifully with salads or pasta, making it a versatile dish you'll return to often.
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 4 chicken breasts
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 2 large eggs whisked
- 1/2 teaspoon salt
- 1/2 cup bread crumbs
- 1/4 teaspoon ground black pepper
Instructions
- Pound each chicken breast to an even thickness and season generously with salt and pepper.
- Prepare three shallow dishes: one with flour, another with beaten eggs, and the third combining panko, traditional bread crumbs, and grated parmesan cheese.
- Dredge each chicken piece in the flour, shaking off any surplus, then dip into the eggs, allowing the excess to drip away. Finally, coat thoroughly in the bread crumb-parmesan mixture, pressing gently to adhere.
- Heat the oil and butter in a skillet over medium heat. Once the mixture is hot and shimmering, lay in the breaded chicken breasts. Cook for 7 to 10 minutes, flipping once, until each side turns golden brown and crisp.
- Remove from the skillet and place on a plate lined with paper towels to absorb excess oil.
Notes
To store: Wrap cooled chicken in plastic and refrigerate for 3 to 4 days.
To reheat: Bake at 177°C (350°F) on parchment for 10–12 minutes until warmed through.
To freeze: Store wrapped pieces in an airtight container or freezer bag for up to 6 months.
To reheat: Bake at 177°C (350°F) on parchment for 10–12 minutes until warmed through.
To freeze: Store wrapped pieces in an airtight container or freezer bag for up to 6 months.