Chicken Milanese
So easy and versatile
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.
Notes
If you're going to use dried herbs use half the amount of fresh ones.
