Chicken Milanese
Chicken Milanese just like Grandma made. Milanese is a dish named after Milan, Italy and versions one dish can be found in many countries including Mexico. But Italian Chicken Milanese is a breaded fried chicken cutlet topped with a salad.
Frying the cutlets-
You will need:
- For this recipe I am using 2 lbs of boneless, skinless pounded thin chicken cutlets.
- Dish with 1 cup of flour
- Dish with 2 cups bread crumbs
- Bowl with 4 eggs beaten
- 1 cup olive oil
Directions:
- One at a time flour the cutlet, shake to remove extra flour then dip in egg and allow extra to drip off then coat with the bread crumbs.
- Place the cutlets on a large dish and into the refrigerator for one hour. Do not stack them, use extra dish if needed. This will help the bread crumbs to stay on when frying.
- After the hour remove the cutlets and begin frying them. In a 12″ skillet add the olive oil and once hot (you can drop some bread crumbs in the oil and if it sizzles the oil is ready) fry the cutlets a couple at a time. Depending on the thickness of the cutlets it will take 3-4 minutes per side. Do not crowd the skillet. Flip once to cook both sides.
- Remove cooked cutlets and place on a paper towel lined platter.
For the salad-
You will need:
- 2- cups of baby arugula
- 1/2 cup super ripe plum tomatoes seeds and juice removed then chopped
- 1/4 cup chopped red onion
Dressing- - 2 tbs fresh squeezed lemon juice
- 2 tbs of extra virgin olive oil
- 1 tbs of red wine vinegar
- 1/4 tsp salt
- Pinch of fresh ground black pepper
Directions: Assembling the Chicken Milanese-
- In a small bowl whisk the dressing ingredients.
- In another bowl put the arugula, onion, tomatoes and toss with the dressing.
- Place the cutlets on a plate and top with the salad and enjoy a delicious chicken cutlet Milanese.
– Daniel Mancini
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