This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
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.
Chicken Milanese
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!
Pound Chicken
Flour Dredge.
Flour dredge
Egg Mustard Wash.
Egg Mustard Wash
Paillard Breaded.
Breaded
Pan Frying.
Pan Frying
Plated.
Serve and enjoy!
looks so delicious.. gonna try to make it.. GONBET
This is a winner in my family. I hope you do try to make it. Let me know how it turns out and if you have any questions.
I love this dish but always lazy to make it…you’re motivating me with your pics! 🙂
Thx Veronica. It really does not take that long to make. You just have to be willing to get your hands messy.
Another one of my favorites! Yum. Never would have thought about adding Dijon. Great!
I had not either. It is definitely worth trying.
This looks divine, and SO darn easy! Thanks for sharing!
Thx Yvonne.
I remember the commercial 😉 What a great idea. Mustard is one of my favorite things!
I appreciate the smile. Wondered if someone would comment on Mikey.
This chicken looks really amazing! I can just imagine how great it tastes with that added mustard. What a great idea.
Thx Nic. I do not get credit for the idea. Only for thinking it was a good idea.
Looks so crispy and good. I like that you topped with tomato and arugula because sauce can make the breading soggy and we can’t have that. Lovely recipe.
Thx Janette. My wife and daughter just love this dish topped with arugula. And I have to have color – hence the tomatoes!
Thanks for this post; I love the addition of Dijon mustard!
Thx Dan. We did too and I am thinking up other ideas for the next time I make this dish.
I like your thought process on rounding out the meal!