Chicken Milanese
Originating in Milan, Italy; Milanese means dredging thin slices of meat in eggs and breadcrumbs, then pan frying then until crispy and brown. It is almost always served with a salad.
Chicken Milanese
In Milan, this dish is made with veal. We use chicken cutlets or breasts, thinly sliced. Serve with a simple green salad, or cut up a few tomatoes, a little fresh mozzarella, chopped basil and drizzle with a really good finishing olive oil. (More expensive olive oil in smaller jars, intended for drizzling – we love Thalia Greek Extra Virgin Olive Oil).If it is summer, and zucchini is in season, a few in the pan are a delicious addition.
Ingredients
- 2 large chicken breasts or 6 – 8 cutlets
- 1 large egg beaten
- 1/3 cup (50 gr) Stickling’s Gluten Free Rice Bread Crumbs
- ¼ cup (20 gr) Parmesan Cheese, grated
- 2 TBSP Ghee/clarified butter or olive oil
- Pepper
- 1 tsp. dried herbs optional
- Lemon wedges to garnish
Instructions
- The key to this meal is thinly sliced chicken breasts, regardless of whether you slice in half vertically as well as horizontally; or pounded cutlets all about ¼ inch thick……and a very hot skillet.
- These take about 6 minutes total to sauté, so prepare salads and sides before turning on the stovetop.
- Add beaten egg to one flat dish.
- Mix rice crumbs and parmesan cheese in another.
- Cut and/or pound chicken so each piece is about the same size and ¼ inch thick.
- Heat clarified butter (Ghee) in a skillet.
- Dredge chicken in egg bath and shake off excess, then into the rice crumbs and cheese. Place in hot skillet, without crowding. 2 batches will be required.
- Fry for 3 minutes, flip chicken and cook another 3 minutes. Remove chicken to plate lined with paper towels and continue to fry remaining chicken.
- *If cooking zucchini, add medallions in the last 3 minutes of cooking the second batch of chicken. Flip part way through. Season lightly with salt and pepper.
- Serve chicken immediately with salads of and sides of choice.
Notes
This is a quick weeknight meal and served with a Pinot Noir, it comes together during any season. Pinots are light enough that they complement the delicate chicken.
A Chardonnay fits if you are looking for a white wine.
We’ve paired:
- La Crema Sonoma Coast Pinot Noir ($21.00)
- Quail’s Gate Chardonnay ($25.00)