Chicken Milanese

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Let's escape for a minute and venture off to Milan, Italy! :-) This has always been one of my all time favorites. It sounds fancy but yet it is really easy to make! I like to sprinkle some fresh lemon juice across mine but you can certainly leave that off if you prefer. Add a nice salad as a side dish and you are set to go. Not too heavy and very tasty! Mangia!!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Lunch, Main Course

Cuisine: Italian

Keyword: 30 Minutes, Chicken, Chicken Milanese, Italian

Servings: people

Calories: 502kcal

Cost: $6

Equipment

Electric Skillet, Cast Iron Frying Pan or No-Stick Frying Pan
3 Vessels to make a dredging station (Flour, Bread Crumbs and Milk/Egg mixture)
Butcher Knife or Carving Cleaver (or one heck of a sharp knife)
Small bowl to combine dry rub ingredients/spices

Ingredients

Dredging Station

1 cup flour
1/2 cup italian style bread crumbs
1/2 cup panko bread crumbs
2 eggs
1/4 cup milk

Main Ingredients

2 large chicken breasts
1/4 tspn salt
1/4 tspn pepper
1/2 tspn garlic powder note - if you use garlic salt, omit the salt above
1/2 tspn onion powder
2 tbsp butter to fry the meat
2 tbsp olive oil to fry the meat

Instructions

In a small bowl, combine salt, pepper, garlic powder, onion powder.
Cut your chicken breast in half length-wise to create 4 even pieces of chicken. This makes the meat cook faster and stay moist.
Rub the spice mixture (salt, pepper, garlic powder, onion powder) all over each of the pieces of chicken. Make sure to coat both sides.
Set the chicken aside and in three different vessels, add 1 cup of flour in one, two eggs and 1/4 cup of milk into the second one, and 1/2 cup of Italian Breadcrumbs and 1/2 cup of Panko Breadcrumbs in the third one.
Take a piece of chicken and put into the flour first. Coat both sides. (tip, i gently shake the vessel then flip the chicken over and do the same to the other side.
Next, take the coated chicken and place into the milk/egg mixture and coat on both sides.
Lastly, put the chicken into the bread crumbs and coat both sides. Again, shaking the chicken on each side normally works out very well. If your not comfortable doing that, just use your fork or tongs to flip on each side.
In your electric skillet (set at 300 degrees), cast iron pan or nonstick frying pan, melt 1 tbsp of butter and 1 tbsp of olive oil and coat pan. Bring the oil/butter up to a high temperature and place your breaded chicken breast into the skillet. Fry for about 3 minutes on each side, making sure you have a nice golden brown color on both sides.
Remove the chicken breast from the frying pan/skillet and place on a platter lined with paper towels to absorb some of the grease.
Repeat the procedures above with all of the chicken breasts until you have fried all of them.

Serving the Chicken Milanese

Cut a lemon into quarters
Put your chicken breast on the plate
Sprinkle the lemon juice over the chicken breast. (OPTIONAL)
Salt and pepper to taste.

Nutrition