Chicken Milanese

2014-07-01 17.14.06

My Chicken Milanese recipe is so easy and versatile you can make it using pork or turkey as well. You want to ask your butcher to slice the meat, “scaloppine-style”, which is a very thinly sliced cutlet.

Flat Leaf Italian Parsley

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thyme (1)

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eggs

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2014-07-01 16.46.23

2014-07-01 17.04.40

Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 53 minutes
Yields: 4 servings
Equipment: 2 large mixing bowls, 2 rimmed baking sheet pans, 1 (12-inch) sauté pan

Ingredients:
2 boneless skinless chicken breast, sliced scaloppini-style (yields 10 thin cutlets)
1/4 cup of Canola oil
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
1/2 cup plus 1 tablespoon of fresh Italian flat-leaf parsley, roughly chopped
2 tablespoons of fresh thyme leaves, roughly chopped

Tip: If you going to use dried herbs use half the amount of fresh.

Directions:
To start you want to marinate the chicken. In a large bowl, add eggs, Kosher salt, fresh ground black pepper, garlic powder, onion powder, dried oregano, and freshly chopped Italian flat-leaf parsley. Whisk to combine.

Add the chicken cutlets into the bowl with the marinade, toss making sure all the cutlets are well coated. Cover with plastic wrap, transfer to the frig for a minimum of 30 minutes.

In the meantime, prepare the breading for the chicken. In another large bowl add the store-bought Italian style bread crumbs, freshly chopped Italian flat-leaf parsley, and fresh thyme leaves. Mix to combine.

In a large sauté pan over medium-high heat, add the grapeseed oil. Allow a few minutes for the oil to come up to temperature. It’s important to shallow fry the chicken in batches, (maybe 3 cutlets at a time) do not overcrowd the pan.

Preheat oven to 250-degrees F.
This process goes really quickly, about 2 to 3 minutes per side, depending on the thickness of the chicken fillets.  hat I like to do is, as they come 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 a simple brown rice with herbs and my Sauteéd Haricots Verts With Toasted Almonds. There you have it, my Chicken Milanese.

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