Crispy Chicken Milanese: Italian Classic (almost) Made Easy

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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2 people

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

Video

Keyword BBQ, cooking, foodie, greece, recipe
Scroll to Top