Chicken Milanese
I prefer to use panko crumbs for this. I serve the cutlets with both lemon wedges and my homemade pesto.
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| ¾ | cup |
bread crumbs
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| 2 | cups |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | each |
lemon
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 177 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
bread crumbs
|
|
| 15 | ml |
parsley leaves
minced |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 473 | ml |
olive oil
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | each |
lemon
quartered |
|
Directions
Flatten chicken breasts between sheets of waxed paper to thickness of ⅜ inch, using meat mallet or rolling pin.
Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.
Whisk egg with milk in medium bowl to blend.
Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere.
Shake off excess breadcrumbs.
Heat oil in heavy large deep skillet to 375℉ (190℃).
Add chicken and cook until golden brown and cooked through, about 4 minutes per side.
Using tongs, transfer to paper towels and drain.
Transfer chicken to platter.
Melt butter in small saucepan. Mix in lemon juice and pour over chicken.
Garnish with lemon wedges and parsley sprigs.
