Cooking Lesson #1183: Chicken Milanese

…from the Perspectives’ Kitchen

How you doin’? With me it’s all about texture, and my Chicken Milanese offers a fresh, crispy sautéed chicken… move over, Colonel.
 
I made this Chicken Milanese after I couldn't find a recipe that would work well with both pasta and side salads. My recipe is crispy, quick to make and delicious! Creating Chicken Milanese at home is straightforward and rewarding. Below is a simple recipe to get you started.
 
This simple dish traces its roots back to Milan, a bustling metropolis in the northern region of Italy. While it shares similarities with the famous Austrian Wiener Schnitzel, Chicken Milanese stands out with its own unique Italian flair. The term “Milanese” denotes its origin, referring to the cooking style that hails from Milan. Also, Schnitzel is often cooked in lard, while Milanese uses olive oil.
 
Historically, Milan was known for its veal dishes, and the original “Cotoletta alla Milanese” was made with veal. Over time, as tastes and dietary preferences evolved, chicken became a popular, cheaper substitute, resulting in the Chicken Milanese we know today. This dish epitomizes the Italian culinary philosophy of using simple, high-quality ingredients to create something really spectacular.
 
Prep time: 15 minutes
Cook time: 15 minutes
Yield:  4 servings
 
Ingredients 
2 large beaten eggs
Kosher salt and ground black pepper to taste
3/4 cup all-purpose flour
1 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 skinless, boneless chicken breast halves, thinly sliced
1/4 cup vegetable oil for frying
1 lemon, cut into wedges
Additional optional ingredients may include garlic powder, parsley and any additional spices to tailor the dish to your liking
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 200° F.
3. Beat the eggs with salt and pepper in a shallow dish.
4. Spread the flour in another dish and the breadcrumbs and Parmesan cheese (mixed together) in a third dish.
5. Working with one piece at a time, gently press chicken pieces into the flour to coat and shake off any excess.
6. Dip the chicken into the beaten eggs, then press into breadcrumbs.
7. Gently toss the chicken pieces between your hands so excess bread crumbs can fall away.
8. Place the breaded chicken onto a plate while breading the rest of the pieces; do not stack.
9. Heat the vegetable oil in a large skillet over medium heat.
10. Pan-fry the chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165° F.
11. Transfer cooked chicken to a baking sheet and keep warm in the preheated oven while cooking remaining chicken.
12. Serve with seeded lemon wedges.
13. Add a side tomato and arugula salad or buttered pasta to complete dinner.

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ChefSecret:  Never crowd too many pieces of chicken in the pan at the same time as the chicken will not get that crisp golden brown coating and texture.
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Quip of the Day:  Q. Do you know why Italian men don’t need the Internet?
A. Because their wives know everything. 😊
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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