My Chicken Milanese recipe is so easy and versatile that you can substitute it with pork or turkey. You could do it yourself or ask your butcher to slice the meat “scaloppine-style”, a very thinly sliced cutlet. Chicken Milanese is golden and crispy on the outside and tender chicken on the inside.
Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 to 25 minutes, times may vary slightly
Total Time: 1 hour
Yields: 5 servings
Equipment: 2 large mixing bowls, 2 rimmed baking sheet pans, 1 (12-inch) sauté pan, cutting board, chef’s knife
Ingredients:
2 boneless skinless chicken breasts, sliced scaloppini-style (yields 10 very thin cutlets)
3/4 cup of olive oil, amount may vary
6 large eggs
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
5 cups of store-bought Italian-style breadcrumbs
1/4 cup plus 1 tablespoon of fresh Italian flat-leaf parsley, finely chopped
Instructions:
Start by marinating the chicken. Add the eggs, Kosher salt, fresh ground black pepper, garlic powder, onion powder, dried oregano, and 1/4 cup of Italian flat-leaf parsley, into a large mixing bowl. Whisk to combine.
Add the chicken cutlets into the egg mixture and toss making sure both sides of all the cutlets are well coated. Cover with plastic wrap, and transfer to the frig for a minimum of 30 minutes.
In the meantime, prepare the breading for the chicken. Add store-bought Italian-style bread crumbs and 1 tablespoon of Italian flat-leaf parsley, into a large bowl. Mix to combine.
In a large sauté pan over medium-high heat, add 1/2 cup olive oil at a time. Allow a few minutes for the oil to come up to temperature. It’s important to shallow fry the chicken in batches, (about 3 at a time) for 2 to 3 minutes per side do not overcrowd the pan.
Preheat oven to 250 degrees F.
This process goes quickly, about 2 to 3 minutes per side, depending on the thickness of the chicken fillets. What I like to do is, as the chicken comes out of the pan, place them on a rimmed baking sheet pan fitted with a wire rack and keep them warm in the oven while the remaining batches of chicken finish cooking. That’s all there is to it.
I serve my Chicken Milanese with simple brown rice with herbs and my Sauteéd Haricots Verts With Toasted Almonds.
There you have it, my Chicken Milanese.
Note: If you’re going to use dried herbs use half the amount of fresh ones.
https://lindalouhamel.com/2024/11/01/fettuccine-alfredo/
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2014/07/02/bean-girls/
Chicken Milanese
Equipment
- 2 mixing bowls Large
- 2 rimmed baking sheet pans
- 1 saute pan 12-inch
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 boneless-skinless chicken breasts Thinly sliced, scaloppini style (yields 10 very thin cutlets)
- 3/4 cup olive oil Amount may vary
- 1 tbsp Kosher salt
- 1/2 tsp black pepper Freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 5 cups bread crumbs Store bought Itaian-style
- 1/4 cup + 1 tbsp parsley Italian flat-leaf, finely chopped
Instructions
- Start by marinating the chicken. Add the eggs, Kosher salt, fresh ground black pepper, garlic powder, onion powder, dried oregano, and 1/4 cup of Italian flat-leaf parsley, into a large mixing bowl. Whisk to combine.Add the chicken cutlets into the egg mixture and toss making sure both sides of all the cutlets are well coated. Cover with plastic wrap, and transfer to the frig for a minimum of 30 minutes.In the meantime, prepare the breading for the chicken. Add store-bought Italian-style bread crumbs and 1 tablespoon of Italian flat-leaf parsley, into a large bowl. Mix to combine.In a large sauté pan over medium-high heat, add 1/2 cup olive oil at a time. Allow a few minutes for the oil to come up to temperature. It's important to shallow fry the chicken in batches, (about 3 at a time) for 2 to 3 minutes per side do not overcrowd the pan.Preheat oven to 250 degrees F.This process goes quickly, about 2 to 3 minutes per side, depending on the thickness of the chicken fillets. What I like to do is, as the chicken comes out of the pan, place them on a rimmed baking sheet pan fitted with a wire rack and keep them warm in the oven while the remaining batches of chicken finish cooking. That's all there is to it.I serve my Chicken Milanese with simple brown rice with herbs and my Sauteéd Haricots Verts With Toasted Almonds. There you have it, my Chicken Milanese.
You’ve outdone yourself once again! I don’t have grape seed oil, I wonder if I could use coconut oil instead. This looks delicious Linda I can’t wait to try it.
Yes, a neutral oil like canola would work, coconut may add flavor to the chicken