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In my most recent post for my Italian Masala, I stated that I originally intended to use the sauce to poach some chicken breasts. As I have noted in prior posts, you need to learn to cook for your audience. When you do, you will get rave reviews even if you created something simple. I have also shared that my parents are frequent beneficiaries of our Sunday meals. Their palate is not as wide as mine is so I have learned to stick to more meat and potato, traditional recipes. So, I decided that I could pair my masala fettuccini with Chicken Milanese.
Chicken Milanese
I have made chicken Milanese so many times that I can truly make it in my sleep. Or in reality, I can make it without any reference to a prior recipe. I was once told by a chef that the only way “one can excel at cooking is by repeating dishes.” I have, now, come to appreciate that statement. Cooking is so much about feel. So much about understanding what should be happening in each step of the preparation and cooking process. In this dish, the keys are choosing the right combination of breadcrumbs and cornmeal to create the perfect consistency for the breading. The second key is to get just the right medium to medium high temperature for the cooking oil so the chicken breading browns just right. The final key is that the chicken is cooked in the skillet just long enough to brown each side. Then, the chicken is finished in the oven. This process keeps the breading from overcooking while ensuring that the chicken comes out perfectly moist every time.
- 6 chicken breasts, sliced in half lengthwise
- 2 cups bread crumbs
- 1 cup corn meal
- 6 eggs
- 2 cups flour
- 1 tablespoon cayenne
- 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 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.
- 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.
- Serve and enjoy!
The final Chicken Milanese plated.
Chicken Milanese Plated
This is a beautiful dish, Peter! I like that you have added the cayenne pepper too.
I usually add tobasco to the egg mixture as well.
One of my favorite dinners. Yours looks fabulously delicious.
Oh, I love chicken milanese! I don’t think I’ve ever used cornmeal, though. Must try!
Let me know if you try it with the corn meal Karly.
My daughter lived in Argentina for a year where, because so many people are of Italian descent, Milanese is a common meal. She ate it several times a week – often the beef variety, but she loved the chicken ones. I’m looking forward to trying this and serving it to her!
Interesting fact about Argentina that I did not know. Thx for sharing.
This sounds like such a great chicken dish. What a great idea to add the cornmeal.
The corn meal is the real secret to a successful dish.
A gorgeous bowl of comfort perfect for the bad weather we’re having! Delish!
Looks really delicious!
Thx Justine.
This is such a comforting dish. Looks fabulous.
It is great any day of the week.