Chicken Milanese Recipe

Chicken breasts: Thinly pounded to ensure even cooking and a tender texture.

All-purpose flour: Used for the initial dredging to help the egg adhere to the chicken.

Eggs: Beaten to create a sticky surface for the breadcrumbs to cling to.

Italian-style breadcrumbs: Provide a flavorful and crispy coating for the chicken.

Parmesan cheese: Adds a rich, savory taste to the breadcrumb mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

Olive oil: Used for frying the chicken to achieve a golden brown crust.

When preparing chicken milanese, ensure that the chicken breasts are pounded evenly to achieve uniform thickness. This not only helps in even cooking but also ensures that the chicken remains tender and juicy. Use a meat mallet or the bottom of a heavy skillet to gently pound the chicken between two sheets of plastic wrap or parchment paper. This technique prevents the meat from tearing and makes the process cleaner.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• chicken breasts - Substitute with pork cutlets: Pork cutlets can be pounded thin and breaded similarly, providing a different but equally delicious flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• all-purpose flour - Substitute with cornstarch: Cornstarch can make the coating crispier and is a good gluten-free option.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a tangy flavor.

• beaten eggs - Substitute with yogurt: Yogurt can also help the breadcrumbs stick and adds moisture and tanginess.

• italian-style breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture.

• italian-style breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a unique crunch and are a good gluten-free option.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor and additional moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the chicken milanese to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate each piece with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil to avoid freezer burn.
• Place the wrapped chicken milanese in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken milanese in an oven at 350°F (175°C) for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the breadcrumb coating soggy.

• Preheat your oven to 350°F (175°C). Place the chicken milanese on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes until heated through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the chicken milanese on the rack. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• If you prefer using a skillet, heat a small amount of olive oil over medium heat. Add the chicken milanese and cook for about 3-4 minutes per side until warmed through and crispy.

• For microwave reheating, place the chicken milanese on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and flipping halfway through. Note that this method may result in a less crispy texture.

• To maintain crispiness, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken milanese in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Meat mallet: To pound the chicken breasts until they are thin and even in thickness.

• Three bowls: One for the flour, one for the beaten eggs, and one for the breadcrumb mixture.

• Whisk: To beat the eggs until they are smooth.

• Skillet: To fry the chicken breasts in olive oil.

• Tongs: To flip the chicken breasts while frying.

• Paper towels: To drain the excess oil from the fried chicken breasts.

• Plate: To hold the dredged chicken breasts before frying.

• Measuring cups: To measure the flour, breadcrumbs, and parmesan cheese.

• Measuring spoons: To measure the salt and black pepper.

• Grater: To grate the parmesan cheese if it is not pre-grated.

Pound the chicken in advance: Prepare the chicken breasts ahead of time and store them in the fridge to save time on busy days.

Set up an assembly line: Arrange your flour, eggs, and breadcrumb mixture in a row to streamline the coating process.

Use a large skillet: Fry multiple chicken breasts at once to reduce cooking time.

Preheat the oil: Ensure the olive oil is hot before adding the chicken to achieve a quick and even fry.

Prepare sides in advance: Have your side dishes ready to go so you can focus on frying the chicken.