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Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan-fried to perfection and served with a light arugula salad. First the Milanese cutlet is dredged only in breadcrumbs while its Viennese cousin gets covered in both breadcrumbs and flour.
Try this cooking class now Watch Class Place 1 chicken breast between 2 sheets of wax paper.
Chicken cutlet milanese recipe. DIRECTIONS In a shallow bowl or pie plate lightly beat the eggs with the milk. In a separate bowl or on a sheet of waxed paper combine the Parmesan cheese bread crumbs oregano. Heat ¼ cup of the olive oil in a large at least 12 inch sauté pan on medium high and fry the cutlets in the olive oil gently turning until golden brown on both sides approximately 2-3 minutes per side.
You will have to do these in batches to avoid burning the chicken. Remove from oil and place on a sheet pan and cover with foil. Try this cooking class now Watch Class Place 1 chicken breast between 2 sheets of wax paper.
Pound with a meat mallet rolling pin or heavy skillet until 14. Place the flour eggs and. Jan 31 2014 - This Chicken Milanese features lightly breaded and pan-fried crispy chicken cutlets.
Chicken Milanese Recipe. Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan-fried to perfection and served with a light arugula salad. Prep Time 30 mins.
Tenderize the chicken by flattening the cutlets using a meat pounder. Slice each breast horizontally into 2 or 3 cutlets. Prepare 2 shallow dishes.
Beat the egg in one and put the bread crumbs in the other. Dip one cutlet at the time in the egg let the excess egg drip off before coating the cutlet with the bread crumbs. Milanese Chicken Cutlet instructions Season chicken with a pinch of salt.
Beat the egg in a shallow dish or a bowl and put a pinch of salt a pinch of nutmeg and half of the Parmesan in it. Put bread crumbles and the rest of Parmesan in another dish. Milanese The ur-cutlet simplicity at its finest.
A crisp slab of breaded and pan-fried chicken breast no sauce in sight maybe a wedge of lemon or. Veal Milanese is quite similar to the Austrian Wiener schnitzel but they differ in some key points. First the Milanese cutlet is dredged only in breadcrumbs while its Viennese cousin gets covered in both breadcrumbs and flour.
And second cotoletta alla Milanese.