Chicken Milanese
Crispy, golden chicken Milanese cutlets are prepared by pounding, double-breading, and pan-frying, offering an elegant touch to any weeknight dinner.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Prepare three shallow dishes: one with 1/2 cup flour and 1/4 teaspoon salt; one with 2 eggs whisked with 1 tablespoon water; and one with 1 1/4 cups breadcrumbs, 1/3 cup Parmigiano-Reggiano, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
-
Set a wire rack on a baking sheet.
-
Double-bread each chicken cutlet by coating it in flour, then egg, then breadcrumbs, then egg again, and finally breadcrumbs, pressing firmly to adhere; place on a plate.
-
Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat.
-
Cook 2 cutlets for 2 to 3 minutes until golden and crispy on the first side. Flip, add 1 tablespoon butter, and continue cooking for 2 more minutes, swirling frequently, until the second side is golden and chicken reaches 155°F.
-
Transfer cooked cutlets to the wire rack and season with 1/8 teaspoon salt.
-
Clean the skillet and repeat the frying process with the remaining 1 1/2 tablespoons olive oil, 2 chicken cutlets, 1 tablespoon butter, and 1/8 teaspoon salt.
-
Serve immediately with lemon wedges.