February 11, 2023

Chicken Milanese

Sounds fancy. Couldn't be more simple!  Milanese: thin cutlets breaded and lightly pan fried until golden.  An easy meal for a bit of a treat!  

Traditionally served with a simple arugula salad.  Your best olive oil, parmesan shavings and a lemon squeeze. 

Ingredients

 4 chicken cutlets
 ¼ cup rice flour
 1 cup gluten-free (or regular) Panko breadcrumbs
 2 large eggs, beaten
 3 tbsp extra virgin olive oil
 1 ½ tsp kosher salt
 1 lemon, cut into wedges

Directions

1

Heat a large skillet to medium heat.

2

Season the cutlets with 1/2 tsp of the salt on all sides. Place the flour, panko and eggs into 3 separate shallow bowls. Season the flour and egg bowls each with 1/4 tsp salt and the panko bowl with 1/2 tsp salt.

3

One cutlet at a time, dredge the chicken cutlets into the flour bowl, egg bowl, then the panko, gently pressing to make sure that the panko breadcrumbs are coated evenly.

4

Add the oil to the hot pan and heat for a few seconds. Add the breaded cutlets to the pan and cook for around 5 minutes or until the first side is golden brown. Flip the cutlets and continue to cook on the second side until golden brown, around 4 minutes.

5

Remove the chicken to a wire rack and sprinkle lightly with some of the remaining salt.

Work in batches if necessary (using extra olive oil if needed). May keep cutlets warm on wire rack in an oven set to 200° until all cutlets are cooked.

Chicken Milanese

Chicken Milanese

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 4 chicken cutlets
 ¼ cup rice flour
 1 cup gluten-free (or regular) Panko breadcrumbs
 2 large eggs, beaten
 3 tbsp extra virgin olive oil
 1 ½ tsp kosher salt
 1 lemon, cut into wedges

Steps

1

Heat a large skillet to medium heat.

2

Season the cutlets with 1/2 tsp of the salt on all sides. Place the flour, panko and eggs into 3 separate shallow bowls. Season the flour and egg bowls each with 1/4 tsp salt and the panko bowl with 1/2 tsp salt.

3

One cutlet at a time, dredge the chicken cutlets into the flour bowl, egg bowl, then the panko, gently pressing to make sure that the panko breadcrumbs are coated evenly.

4

Add the oil to the hot pan and heat for a few seconds. Add the breaded cutlets to the pan and cook for around 5 minutes or until the first side is golden brown. Flip the cutlets and continue to cook on the second side until golden brown, around 4 minutes.

5

Remove the chicken to a wire rack and sprinkle lightly with some of the remaining salt.

Work in batches if necessary (using extra olive oil if needed). May keep cutlets warm on wire rack in an oven set to 200° until all cutlets are cooked.

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2 Comments

  1. cooking all plate 43 recipes this week. I hope you have a good one.

    Reply
    • I’m so happy to hear this! You made my day! I hope you love it all and would love to hear your feedback.

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