I looove me some chicken cutlets, which is essentially what Chicken Milanese is. Pair this recipe with mixed greens, garlic bread, and some red wine, and I would consider it one of my favorite meals. This version, which is easy and flavorful, has been adapted from Teresa Guidice’s Fabulicious, Fast, & Fit cookbook.
4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1/2 cup flour
2 eggs, lightly whisked
1 cup Italian breadcrumbs
1 cup panko breadcrumbs
1 ounce fresh Parmesean cheese, grated
1/4 cup fine chopped Italian parsley
3 Tbsp extra-virgin olive oil
- Put the flour in a shallow dish.
- Put the eggs in a second shallow dish.
- Mix the breadcrumbs, parsley, and cheese in a third shallow dish (or a large Ziplock bag).
- Coat each chicken breast one at a time by dredging them through the flour, dipping them in the eggs, and shaking them in the bag with the breadcrumb mixture (or dredge them through it if you used a bowl).
- Once the chicken is coated, let it sit for 5 minutes so the coating sets and stays on in the pan.
- Heat the oil in a large pan over medium-high heat.
- Cook the chicken for 3-5 minutes per side. It will be nicely browned. A meat thermometer should read 165 degrees when inserted through the side into the center of the meat.
- Serve immediately with the fresh lemon juice squeezed over the top.