This Chicken Milanese recipe is one of the two recipes that is almost always requested by my kids when home for break. However, I got carried away with this recipe. Well not exactly. My wife, daughter and I had dinner and a local restaurant we like – Bobby’s. They ordered the Chicken Milanese. We really liked it and asked the owner how it was prepared. Know what we learned? They add Dijon mustard to their egg wash. What a great idea.
I think most people who make Chicken Milanese try to add a little spice. Normally, the spice is either Tobasco added to the egg wash or cayenne added to the flour mixture. I have to admit, I never thought of mustard to the egg wash. So you know what I did? I tried it and like Mikey, we liked it. (Who remembers the old Life cereal commercial?)
My wife is looking over my shoulder as I write this post. She just said that Bobby’s called their dish Chicken Paillard. So I realized that I do not actually know what Paillard means? Paillard is simply flat pounded chicken. Oh – Chicken Milanese.
I begin by slicing my chicken lengthwise. Sometimes in thirds before I pound it. The chicken should be thin which enables a quick pan fry and oven bake to complete.
- 6 chicken breasts, sliced in half lengthwise
- 2 cups bread crumbs
- 1 cup corn meal
- 6 eggs
- 1/2 cup Dijon mustard
- 2 cups flour
- 1 tablespoon cayenne
- 1/2 - 1 cup canola or corn oil
- Take the halved chicken breasts and cover with plastic. Using a mallet, pound the chicken pretty thin.
- Set up your dredging stations. Start by taking one chicken slice and dredge in the flour. Shake off the excess.
- Then, drop into the mustard egg wash. Let the excess drip off.
- Finish by placing in the bread crumb corn meal mix. Press in the breading and let the excess fall off.
- Meanwhile, pour the oil into your skillet and heat on medium high heat. Once the oil is shimmering, add in the breaded chicken fillets. Do not overcrowd the pan.
- Cook each fillet 2 - 3 minutes per side. Move to a cooling rack and let the oil drain off.
- Finish pan frying the fillets. When 6 - 8 are cooked and drained, place on a baking tray.
- Place into a 275 degree oven for 8 - 10 minutes.
- Let rest for a couple of minutes.
- Top with arugula and tomatoes (I dressed the salad with olive oil, lemon juice, Dijon mustard and salt, pepper and oregano).
- Serve and enjoy!
Egg Mustard Wash.
Serve and enjoy!