I’ve made this recipe for years and years… it’s a family favorite… and so simple and quick… I must admit to making it quite a lot just because it is quick…. this is one of those 30 minute meals that really does take 30 minutes to make. You can serve this with baby lettuce drizzled with a vinaigrette.
This dish is very similar to the German Schnitzel…. The main difference is that Milanese uses Italian seasoned bread crumbs and grated Parmesan cheese and a little garlic.
Be sure to make extra…. I like to double the recipe… the leftovers are delicious cold. I also use this recipe as a base for several other recipes.
Depending on the size of your boneless chicken breast cutlets…. will determine how many per person to make.. I usually make 2 cutlets per person. This recipe is for two servings ( 4 cutlets… 2 each).
Recipe: Parmesan Chicken (Milanese)
All you need:
4 thin boneless skinless chicken breast cutlets
¾ cup flour
1/8 teaspoon salt
About 6 turns on a pepper mill
1 teaspoon garlic powder
Dash of milk
1 cup Italian season bread crumbs
½ cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons olive oil
All you need to do:
If your cutlets are not really thin, then place them between two pieces of plastic wrap and pound then thin with a kitchen mallet. If you don’t have a mallet, you can use the back of a skillet.
In a shallow bowl, mix the Italian bread crumbs and Parmesan cheese until they are fully mixed.
In another shallow bowl, mix the flour, salt, pepper and garlic powder until they are fully mixed.
In another shallow bowl, beat the eggs with the dash of milk.
Line up the bowls…. first the flour mixture…. then the egg mixture… then the bread crumbs.
Dredge both sides of the chicken cutlet in the flour… making sure it’s completely coated… shaking off any excess.
Then dip it into the egg mixture…. coating it completely with the egg.
Then put the cutlet into the bowl with the bread crumbs. Press down gently to fully coat the bottom side with crumbs…. flip it over and do the same for that side…. Any “bald spots” .. just take a spoon and drip a bit of egg mixture on it and then pat with bread crumbs.
TIP: I used to do the dredging, egg mixture and bread crumbs with my hands… I’d end up with fingers thick crusted with bread crumbs… and I had to constantly run my hands under water….whatta mess! Then I had one of those “duh” moments… I use 3 forks… one in each bowl … works like a charm.
Melt the butter with the olive oil in a large skillet over medium high heat.
Add the cutlets when the butter/oil mixture is hot. Make sure the skillet is hot… otherwise the cutlets won’t crisp up. To test the skillet… drop a few bread crumbs into the oil if they immediately sizzle… the pan is ready.
Cook the cutlets about 3 minutes a side (assuming the cutlets are thin)…. they should be golden brown and crispy.
Drain on paper towels.
Serve hot or cold.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter