Chicken Milanese Recipe

Chicken breasts: Thinly pounded pieces of chicken that cook quickly and evenly.

All-purpose flour: Used to coat the chicken and help the egg stick.

Eggs: Beaten to create a sticky layer for the breadcrumbs.

Breadcrumbs: Give the chicken its crispy texture.

Parmesan cheese: Adds a salty, nutty flavor to the breadcrumb coating.

Salt: Enhances the overall taste of the chicken.

Black pepper: Adds a little bit of spice and depth.

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

One of the most important steps in this Chicken Milanese recipe is the way you coat the chicken breasts before cooking. Getting a nice, even crust makes the dish crispy and tasty, so here’s how to do it right.

First, set up your three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumbs mixed with grated parmesan cheese. When you’re ready to coat the chicken, follow these steps:

1. Sprinkle salt and pepper on both sides of each chicken breast to add flavor.
2. Dip the chicken into the flour first. This helps the egg stick better.
3. Next, dunk the floured chicken into the beaten eggs. Make sure it’s fully covered.
4. Finally, press the chicken into the breadcrumb and parmesan mix. Don’t just sprinkle it on—press gently so the coating sticks well.

This order is key because the flour dries the surface, the egg acts like glue, and the breadcrumbs give you that crunchy outside. If you skip a step or don’t coat evenly, the crust might fall off or cook unevenly.

One time, I rushed and forgot to flour the chicken first. The breadcrumbs barely stuck, and the crust came off in the pan. After that, I always take my time with this step—it really makes a difference. Also, pressing the breadcrumbs on gently instead of just shaking them on helps keep the crust intact while cooking.

Once coated, cook the chicken in warm olive oil until golden brown and crispy. This method gives you that perfect crunchy outside with juicy chicken inside—just like in your favorite Italian restaurant!

• chicken breasts - Substitute with turkey breast: Turkey breast is similar in texture and flavor to chicken, making it a suitable alternative for a breaded cutlet dish like Chicken Milanese.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to create a crispy coating and is a good option for those looking for a gluten-free alternative.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor, similar to the binding properties of eggs.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, providing a crunchier texture to the dish.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano is a hard cheese with a similar salty and nutty flavor profile, making it a good alternative to parmesan.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the appearance of the dish.

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

• Allow the freshly cooked chicken milanese to cool completely at room temperature. This prevents condensation, which can make the breadcrumb coating soggy.

• Once cooled, wrap each piece individually in plastic wrap or aluminum foil. This helps maintain the crispiness of the breadcrumb coating and prevents freezer burn.

• Place the wrapped chicken pieces in an airtight container or a resealable freezer bag. If using a bag, try to remove as much air as possible before sealing to keep the chicken fresh.

• Label the container or bag with the date of preparation. This ensures you remember when you stored the chicken milanese and helps you use it within the optimal time frame.

• Store the chicken milanese in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place it in the freezer, where it can last up to 2 months.

• When ready to enjoy, thaw frozen chicken milanese in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet lined with parchment paper and heat for about 10-15 minutes, or until warmed through and crispy.

• For a quick reheating option, use a skillet with a little olive oil over medium heat. This method helps revive the golden crust while ensuring the chicken remains juicy inside.

• Serve the reheated chicken milanese with a fresh wedge of lemon or a side of salad to enhance its delightful flavors.

• Preheat your oven to 350°F (175°C). Place the leftover Chicken Milanese on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until heated through. This method helps maintain the crispy texture of the breadcrumbs.

• If you're in a hurry, use a skillet. Heat a small amount of olive oil over medium heat. Add the Chicken Milanese and cook for 2-3 minutes on each side, until warmed through. This method revives the golden crust while keeping the inside juicy.

• For a quick fix, use a microwave. Place the Chicken Milanese on a microwave-safe plate and cover it with a damp paper towel. Heat in 30-second intervals until warm. While this method is fast, it may soften the crispy coating, so it's best for when you're short on time.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Chicken Milanese in the basket and heat for about 3-5 minutes. This method is excellent for restoring the crunchiness of the breadcrumbs.

• For a creative twist, transform your leftovers into a sandwich. Slice the Chicken Milanese and reheat it using any of the above methods. Serve it on a crusty roll with fresh lettuce, tomato, and a smear of mayonnaise or pesto.

• Shallow bowls: Use these to organize your flour, beaten eggs, and breadcrumb mixture for easy dredging of the chicken breasts.

• Skillet: A flat-bottomed pan that is perfect for frying the chicken to achieve a golden brown crust.

• Tongs: Handy for flipping the chicken breasts in the skillet without piercing them, which helps retain their juices.

• Paper towels: Essential for draining excess oil from the cooked chicken, ensuring they remain crispy.

• Meat mallet: Used to pound the chicken breasts thin, which helps them cook evenly and quickly.

• Plate: Use this to hold the chicken breasts after dredging and before frying.

• Grater: Necessary for grating the parmesan cheese to mix with the breadcrumbs.

• Measuring cups: Useful for accurately measuring out the flour, breadcrumbs, and parmesan cheese.

• Whisk: Ideal for beating the eggs to a smooth consistency before dipping the chicken breasts.

Prepare ingredients in advance: Organize your chicken breasts, flour, eggs, and breadcrumb mixture before starting to streamline the cooking process.

Use a meat mallet: Pound the chicken breasts thinly and evenly to ensure they cook quickly and uniformly.

Preheat the skillet: Heat the olive oil in the skillet while you prepare the chicken to save time.

Batch cooking: Cook multiple chicken breasts at once if your skillet allows, reducing overall cooking time.

Clean as you go: Tidy up your workspace while the chicken cooks to save time on cleanup.