Chicken Milanese Recipe

Chicken breasts: Thinly pounded to ensure even cooking and a tender texture.

All-purpose flour: Used for the initial dredging to help the egg adhere to the chicken.

Breadcrumbs: Provides a crispy coating when fried.

Eggs: Beaten to create a sticky layer for the breadcrumbs to cling to.

Parmesan cheese: Grated and mixed with breadcrumbs for added flavor.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a hint of spice and depth to the flavor.

Olive oil: Used for frying the chicken to a golden brown.

When preparing chicken milanese, ensure the chicken breasts are pounded evenly to a thin, uniform thickness. This not only helps in cooking the chicken evenly but also ensures a tender and juicy result. Use a meat mallet or a rolling pin, placing the chicken between two pieces of plastic wrap or parchment paper to prevent tearing.

• chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and flavor profile when pounded thin, making them a suitable alternative.

• chicken breasts - Substitute with pork cutlets: Pork cutlets can be pounded thin and breaded in the same way, providing a similar crispy exterior and tender interior.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a lighter, crispier coating when frying.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and airier, resulting in a crunchier texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free option.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• beaten eggs - Substitute with yogurt: Yogurt can act as a binding agent and adds moisture and tanginess to the coating.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a good alternative.

• grated parmesan cheese - Substitute with grated asiago: Asiago cheese provides a similar texture and flavor, with a slightly creamier finish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, making it ideal for frying without imparting a strong flavor.

• Allow the chicken milanese to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate each piece with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil. Place the wrapped pieces in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen chicken milanese can be stored for up to 2 months.
• To reheat from frozen, preheat the oven to 375°F (190°C). Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the breadcrumb coating soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the chicken milanese on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until heated through. This method helps maintain the crispiness of the breadcrumbs.

• For a quicker option, use a skillet. Heat a small amount of olive oil over medium heat. Add the chicken milanese and cook for 2-3 minutes on each side until warmed through. This method also helps to keep the chicken crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken milanese in the basket and cook for about 5-7 minutes, flipping halfway through. The air fryer is excellent for retaining the crunchiness of the breadcrumbs.

• For a microwave option, place the chicken milanese on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a less crispy texture.

• To add a bit of moisture, you can reheat the chicken milanese in a covered skillet with a splash of chicken broth or white wine. Heat over medium-low until warmed through, about 5-7 minutes. This method can help keep the chicken juicy.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken until golden brown.

• Tongs: Useful for flipping the chicken breasts in the skillet to ensure even cooking on both sides.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumb mixture separately.

• Meat mallet: Used to pound the chicken breasts thin for even cooking.

• Whisk: Handy for beating the eggs until they are smooth.

• Measuring cups: Necessary for accurately measuring the flour, breadcrumbs, and grated parmesan cheese.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Plate: For holding the dredged and coated chicken breasts before they go into the skillet.

• Paper towels: Useful for draining excess oil from the cooked chicken.

• Knife: Needed for cutting a wedge of lemon to serve with the chicken.

• Cutting board: Provides a safe surface for seasoning and preparing the chicken breasts.

Prepare ingredients in advance: Measure and set out flour, breadcrumbs, and parmesan cheese before starting.

Use a production line: Set up a station for each step: seasoning, dredging, and coating.

Preheat the skillet: Heat the olive oil while you prepare the chicken breasts.

Pound chicken evenly: Ensure chicken breasts are uniformly thin for even cooking.

Double batch: Make extra and freeze for a quick meal later.