My Chicken Milanese recipe is easy and versatile, and 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 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: 4 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 black pepper, freshly ground
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:
Add the eggs, kosher salt, freshly ground black pepper, garlic powder, onion powder, dried oregano, and 1/4 cup Italian flat-leaf parsley into a large mixing bowl. Whisk to combine. Next, add the chicken.
Make sure both sides of the cutlets are well coated. Cover with plastic wrap. Transfer to the fridge for 30 minutes.
Meanwhile, prepare the breading. Add store-bought Italian-style breadcrumbs 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. Wait for the oil to come up to temperature. It’s important to shallow-fry the chicken in batches (about 3 at a time) for 2-3 minutes per side; don’t overcrowd the pan.
Preheat oven to 250°F.
This process goes quickly, about 2-3 minutes per side, depending on the thickness of the chicken fillets. As the chicken comes out of the pan, place it on a rimmed baking sheet fitted with a wire rack and keep 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 herbed brown rice and Sauteéd Haricots Verts With Toasted Almonds.
There you have it, my Chicken Milanese.
Notes:
1) If you’re going to use dried herbs, use half the amount of fresh ones.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
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
- Add the eggs, kosher salt, freshly ground black pepper, garlic powder, onion powder, dried oregano, and 1/4 cup Italian flat-leaf parsley into a large mixing bowl. Whisk to combine. Next, add the chicken.Make sure both sides of the cutlets are well coated. Cover with plastic wrap. Transfer to the fridge for 30 minutes.Meanwhile, prepare the breading. Add store-bought Italian-style breadcrumbs 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. Wait for the oil to come up to temperature. It's important to shallow-fry the chicken in batches (about 3 at a time) for 2-3 minutes per side; don't overcrowd the pan.Preheat oven to 250°F.This process goes quickly, about 2-3 minutes per side, depending on the thickness of the chicken fillets. As the chicken comes out of the pan, place it on a rimmed baking sheet fitted with a wire rack and keep 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 herbed brown rice and Sauteéd Haricots Verts With Toasted Almonds.There you have it, my Chicken Milanese.
Notes
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/haricots-verts-with-toasted-almonds/
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