This recipe is a crowd favorite.  It is grown up chicken fingers.  Who doesn’t like chicken fingers?  You can say it.  I know, adults don’t want to admit that you like it.  It isn’t sophisticated enough.  It is a dish for little kids.  This recipe can be varied quite a bit by what you mix in the breading.  As the title suggests, this was an Italian spiced breading.  The one health benefit of this dish is you get the fried aspect by pan frying and using skinless chicken breasts.

The 2 keys to making this dish is to slice the chicken breasts horizontally before pounding the chicken.  By starting with a thinner piece of chicken, less pounding is required.  The second key is to work with hot oil in the pan, cooking on high heat and simply browning the fillets in the pan.  Finish the cooking in the oven.  This technique creates the desired browning while keeping the breasts moist.  Since I made such a large quantity, I switched my oil after every two uses.

Chicken Milanese:

  • 9 boneless, skinless, Chicken Breasts
  • 1 1/2 – 12 oz packages of Panko breadcrumbs
  • 3 tbsp oregano
  • 2 tbsp each salt and pepper
  • 4 eggs, beaten
  • 3 tbsp olive oil per every 2 fry sequences
As noted above, take the chicken breasts and slice horizontally to get to a thickness of approximately 1/4″.  Then, pound the chicken to an approximate thickness of 1/8″.  Set up a dredging station with beaten eggs in one bowl and all the dry ingredients in a second bowl.  First, drop the chicken into the egg wash and let drip before dropping into the Panko crumbs.  Then, place into the breadcrumbs and pat the crumbs into the breasts.  Drop slowly into the hot skillet.  Cook 2 – 3 minutes per side maximum.  The breasts will brown more while place on the cooling rack.  Preheat oven to 275 degrees and cook the breasts for 4 -5 more minutes.  Enjoy!