Let's Dish With Linda Lou

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Chicken Milanese- Updated


Photo Jun 12, 4 12 07 PM

Chicken Milanese is my favorite of all my dishes. The idea of warm chicken on top of a cool, crisp green salad and  lightly dressed with lemon juice and olive oil and shaved pieces of Parmigiano-Reggiano cheese, makes me, well….CRAZY

All Chicken Milanese is, is a breaded chicken cutlet that’s been shallow fried in olive oil. My grandmother had her method, she would dip the chicken breasts  in beaten eggs that had been seasoned, and then the chicken would be dredged in Italian bread crumbs.  I’ve updated that a bit.

To make the best fried chicken, chicken should be marinated in buttermilk, for a couple of hours or overnight, as a first step. It really tenderizes the chicken and then, of course, a flour or breading would follow.  I’ve decided to use a seasoned Greek yogurt as a first step then follow that up with the breading. It makes the chicken so tender and the spices really permeate the meat. Then I follow up with the breading.

I’m a really big fan of grilled chicken on top of a Caesar salad, so that gave me this idea! I’m using my favorite brand of a creamy chicken Caesar dressing as a marinate for my Milanese. The spices are already in the dressing, and I love the flavor of a Caesar dressing. This will make a great marinate and tenderizer for the chicken cutlets.



Photo Jun 12, 3 44 02 PM


Photo Jun 12, 4 10 23 PM


Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: Min- 2 hour- Max overnight
Total Cook Time: 35-40 minutes
Equipment: Baking sheet and rack

1/2 cup olive oil
1 pound of chicken cutlets (breasts)
1-16 ounce bottle of creamy Caesar dressing
2-1/2 cups of Italian seasoned bread crumbs
1/4 cup of freshly chopped Italian flat leaf parsley (2 tablespoons of dried)
2 packages of prewashed mixed greens
Shaved Parmigiano-Reggiano cheese
2 lemons
1/4 cup of E.V.O.O.
Kosher salt
Freshly cracked black pepper

In a large bowl, marinate chicken cutlets in 1 bottle of Creamy Caesar dressing. Note: Make sure each on the the cutlets are coated on both sides. Cover with plastic wrap and place in the frig for at least 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with foil and spray rack with non-stick cooking spray.

Take the chicken out of the frig. Pour the bread crumbs into a large bowl, then dredge each breast in the bread crumbs. Once they are breaded, set them onto the baking sheet fitted with rack.

Preheat large saute pan on medium heat. Carefully add in the olive oil, tilting the pan away from you. Make sure the bottom of the pan is covered in oil. Once the oil has come up to temperature, ( you can test this by just submerging the handle of a wooden spoon into the oil. If you notice the oil bubbling, surrounding the tip of the handle, the oil is ready.) carefully add the breaded chicken to the pan. Do not overcrowd the cutlets. You may have to do this shallow frying in batches and possibly add more olive oil. Pan fry about 2-3 minutes per side, just enough to get a golden brown color on both sides.

Transfer golden brown cutlets back onto the baking sheet fitted with the rack. Transfer the chicken to the oven and bake for another 25-30 minutes or until chicken is completely cooked through. Internal temperature 165 degrees F.

To serve:
Divide the mixed greens onto 4 salad plates. Squeeze about 1 tablespoon of lemon juice over each salad. Drizzle each with a couple of tablespoons of e.v.o.o.  Sprinkle each salad with salt and pepper. Using a potato peeler, shave a few shavings of Parmigiano-Reggiano over each salad. Top each of the cold crisp salads with 2 of the hot pieces of the Chicken Milanese.  Take the remaining lemon and squeeze some of the juice over all of the chicken. Serve immediately and enjoy!!!




Chicken Milanese


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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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