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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.
Print Recipe
Course Main Course
Cuisine Italian

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)
Keyword Chicken Breasts, Chicken Cutlets, Ghee, Gluten Free Rice Crumbs, Parmesan Cheese