The only other dish I make more than Chicken Milanese is my macaroni N cheese. I can make this chicken dish in my sleep. The method for cooking always stays the same but you can change up the flavors by adding spices to the dredge or breading. I also vary what I put in the egg wash but I usually go with hot sauce.
This chicken milanese is the dish my wife and daughter request most. I like to change up the ways in which I serve it including with pasta to making it Parmesan style. If I do not top it with arugula though, I have to hear my wife and daughter complain. As you can see, I got cheers and not jeers. The two keys I have learned in making this dish are first, you have to pound the chicken. The chicken cooks perfectly when it is thin. You can give a quick fry in the pan to brown the breading.
The second key is the chicken finishes cooking in the oven to ensure an even cooking. If you follow these two simple keys, you will have a “winner winner chicken dinner” every time. Do I need to check with Guy Fieri about a copyright on this phrase. One other little trick is to put the chicken in the fridge after the dredging. Do not underestimate this step. Putting the dredged chicken in the fridge for 30 minutes really helps the breading adhere to the chicken. If you want a fairly easy to dish to make when entertaining but looks really good, practice this recipe.
- 6 chicken breasts, sliced in half lengthwise and pounded
- 2 cups bread crumbs
- 1 cup corn meal
- 6 eggs
- 2 cups flour
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 2 teaspoon salt
- 2 teaspoon pepper
- 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, salt, pepper, paprika and cayenne mixture. Shake off the excess.
- Then, drop into the 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.
- Put in the fridge for 30 minutes.
- After 30 minutes, 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 the breaded fillets are cooked, place on a baking tray.
- Place into a 275 degree oven for 8 – 10 minutes.
- Let rest for a couple of minutes.
- Serve and enjoy!
The pounded chicken seasoned and then breaded.
The Chicken Milanese Plated.