Chicken Milanese is a traditional Italian meal that was first prepared in Milan, which is located in Italy. It consists of chicken breasts that have been pounded thinly and covered in breadcrumbs before being fried until they are golden and crispy. It is a dish that is well-known for its straightforward preparation that is nonetheless tasty, which is why it is a favorite choice in Italian households as well as restaurants all over the world.
Chicken Milanese is traditionally served with a salad of fresh arugula that has been seasoned with lemon juice and olive oil. This salad provides a pleasant contrast to the chicken that has been fried till it is crispy. A main course that can be enjoyed with roasted vegetables, spaghetti, or risotto, this recipe is a versatile option that can be enjoyed in a variety of ways.
Italian Chicken Milanese Recipe
The classic cuisine of Vienna, known as Wiener Schnitzel, served as the source of inspiration for the creation of Chicken Milanese, which dates back to the dawn of the nineteenth century. As time went on, the meal developed to incorporate regional Italian ingredients and flavors, and it eventually became a well-liked mainstay in the Italian culinary tradition.
Even in modern times, Chicken Milanese continues to be a well-liked dish due to the fact that it has a crispy texture, chicken that is soft, and a lovely blend of spices. Chicken Milanese continues to fascinate the taste buds of food fans all over the world, regardless of whether it is served as a reassuring meal for the family or as an exquisite alternative for the evening.
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Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably Panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken:
- Place one chicken breast at a time between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it’s about 1/4 inch thick. Repeat with the remaining chicken breasts.
- Season both sides of the chicken breasts with salt and pepper.
- Set Up Breading Station:
- In three separate shallow bowls, place the flour in one, beaten eggs in another, and breadcrumbs mixed with grated Parmesan cheese, garlic powder, and paprika in the third.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, coating both sides evenly.
- Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere. Ensure the chicken is evenly coated with breadcrumbs.
- Fry the Chicken:
- In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking. You want enough oil to cover the bottom of the skillet.
- Carefully add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the Chicken Milanese hot, garnished with freshly chopped parsley and lemon wedges on the side for squeezing over the chicken.
- Optional: Serve with a side of arugula salad dressed with lemon juice and olive oil for a traditional accompaniment.