Chicken Milanese
Print This Recipe
(21 votes, average: 4.33
out of 5)
This is a great and easy Chicken Milanese recipe that is one of my husband’s favorite chicken dishes. There are so many ways to serve chicken milanese that this dish never gets boring. My favorite way to eat Chicken Milanese is on a bed of arugula with lemon wedges, salt and pepper. Of course it can be served over any pasta, rice, or risotto as well. It goes wonderfully with Tina’s Macaroni and Cheese! Or you can drizzle your favorite sauce over the chicken; try Leigh’s Marinara Sauce.
Recipe for Chicken Milanese:
Add 1/2 cup flour to a large bowl or dish. Beat 3 eggs and 2 tablespoons milk in a large bowl or dish. Add 3/4 cup seasoned bread crumbs to a large bowl or dish. Set aside.
In large skillet, heat about 3 tablespoons of olive oil over medium heat. While oil is heating, on a large cutting board or flat surface, evenly spread out 1 pound (about 5-6 thin sliced pieces) chicken breast. Lay one piece of saran wrap over chicken. Using a meat tenderizer or meat mallet, pound chicken flat, 1/2 inch or thinner. One by one dip chicken pieces in flour, then egg mixture, then bread crumbs. Add coated piece of chicken to the hot oiled skillet. Once all pieces have been coated and added, cover and cook for about 5-7 minutes per side (depending upon how thick and brown you want the pieces). Flip only once in order to not lose the coating. Serve immediately over salad or preferred side dish.
Serves 4
People who viewed this recipe also viewed:
(4.22 out of 5)
Leave your response!