Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Milanese

on July 10, 2014


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This recipe is so easy and works well with pork or turkey. You want to ask your butcher to slice the meat, “scaloppine style”, or thinly sliced cut of meat. The first thing you want to do is to marinate the chicken. In a large bowl I break 6 eggs, 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder.1 teaspoon of dried rosemary, and 1 tablespoon of freshly chopped Italian parsley. I whisk all that together and place the chicken cutlets into the egg mixture.

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Cover with plastic wrap and put the marinating chicken in the frig for at least 1/2 an hour. In the mean time, let’s get the breading for the chicken together. In another large bowl I use store bought Italian style bread crumbs. You could of course make your own, but these work just fine.I start with around 5 cups of the bread crumbs. Now I’m going to add some fresh herbs. I chop up 1/2 a cup of fresh Italian flat leaf parsley, 2 tablespoons of fresh oregano, 1 tablespoon of thyme. Now I use fresh herbs because I have them in my garden. If you only have the dried version of these herbs, you want to use less. Whenever you’re using dried instead of fresh, you don’t need to use as much because it’s stronger and more concentrated in flavor. Next I just dredge each chicken filets into the herb bread crumbs.

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Now in a large saute pan I have heating on the stove over med high heat I add enough oil to coat the entire bottom of the pan. In this recipe I’m using grape seed oil. I also shallow fry the chicken in batches so I don’t overcrowd the pan and  I get a nice crust.

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This process goes really quickly about 2-3 minutes per side, depending on how thick the fillets are. What I like to do is, as they come out of the pan is to place them on a baking sheet and keep them warm in a 250 degree oven until the last of the fillets has cooked. That’s all there is to it. I served the chicken with a side of brown rice with herbs and Haricots verts,

Brown rice with fresh herbs

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2 responses to “Chicken Milanese

  1. Ron Urquhart says:

    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.

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