Crispy Chicken Milanese: Italian Classic (almost) Made Easy
Make a classic Italian favorite: Chicken Milanese. This crispy and flavorful dish is sure to become a family favorite. Follow along as we take you through each step of the process, from breading the chicken cutlets to frying them to golden perfection in a deep fat fryer.We start with tender chicken cutlets, which we season and coat in a traditional breading mixture of flour, eggs, and breadcrumbs.
Ingredients
- ½ kg flour
- 2 eggs
- ½ kg panco breadcrumbs
- salt
- pepper
- 1 tsp and a half oak smoked paprika
- granulated garlic
- ½ tsp chili powder
- 1 chicken breast
Instructions
Salad Dressing
- in a bowl squeeze the juice from 2 lemons
- add a pinch of salt and freshly cracked black pepper
- whisk this together while you pour 100 ml olive oil
- add the grated parmesan
- add the rocket
- place it on the side not in the fridge
- take your chicken breast lie it on your cutting board and then with a good long sharp knife you put your hand and then you slice in the middle and all the way through while you press down so you get two chicken cutlets
- pound the chicken cutlets out so to be thinner and evenly
- season the chicken on all sides with sea salt and black pepper, don't overdo it because we will season the breadcrumbs also
- in a bowl add the flour
- in a bowl add the beaten eggs
- in a bowl add the panko breadcrumbs season them with salt and pepper then add 1½ tsp of oak smoked paprika
- add some granulated garlic in the breadcrumbs
- add half a teaspoon of chili powder
- use your hands or take a spoon to mix it
- add some grated parmesan and mix it again
- add some lemon zest
- start the breading by taking the chicken cutlet into the flour, then into the egg and finally into the breadcrumbs
- cook them in the deep fat fryer if you don't own one you can easily do this in a pan
- once the core temperature reaches 75℃-167℉ the chicken is ready
- with a clean pair of tongs take it out
- ready to serve