Milanese is in theory a super simple way to prepare chicken or veal. In practice, Milanese can take many forms or techniques. Unfortunately, not all of those work as well as some others. Thankfully for all of you reading this, I have picked up a few tricks that work pretty well with a little trial and error.
So, first the basics: Milanese is basically pan-fried breaded cutlets. Its effectively the Italian form of schnitzel. Typically, you will see Milanese as either chicken or veal and it tends to be served with a lighter side like the salad I paired this with. I dressed the salad with a mustard and champagne vinegar vinaigrette. The dressing provides a nice tangy bite that is light and pairs will with the breaded chicken. Now on to the tips and tricks.
The first tip is the breading process. I recommend a 3 step process: flour, egg, and breadcrumbs. The flour provides a solid base on which to build and a light base coat. Next, I think egg is the best liquid since it really helps the breadcrumbs stick, especially when you cook it. Lastly, use standard breadcrumbs and then flavor them yourself. This allows you to mix up the ingredients and control the flavor a bit more.
Also, another great tip is to mix your breadcrumbs with a little olive oil. This accomplishes two things for your Milanese. First, it helps it stick to the chicken a little bit more as it has some natural stickiness. Second, it won’t absorb as much of your frying oil since its already somewhat saturated.
My last tip is to mix olive oil and butter for the frying oil. This helps with flavor and generally I find that butter helps give a more consistent golden texture when cooking. Oil will work just fine on its own if you want to be a little healthier, but butter is pretty awesome in my book.
- 5-6 Chicken Breast thin sliced or pounded thin
- 1/2 Cup Flour
- 2 Eggs beaten
- 1 Cup Plain Breadcrumbs
- 4 Sprigs Thyme
- 4 Garlic Cloves
- 1 Lemon zested
- 1/4 Cup Parmesan Cheese grated
- 3-4 Tbs Olive Oil
- 2 Tbs Butter
- 1 Tbs Olive oil
- Salt/Pepper to taste
- 1/4 Cup Champagne Vinegar
- 1 Lemon juiced
- 2 Tbs Dijon
- 3/4 Cup Olive oil
- Salt/Pepper to taste
- Cherry Tomatoes
- Parmesan shaved
- Pine Nuts
- Combine the garlic, thyme, and lemon zest in a small food processor. Pulse to chop.
- Add the breadcrumbs, parmesan, salt/pepper, and olive oil, pulse to combine.
- Pat the chicken dry and salt/pepper.
- Heat the butter and olive oil over medium-high heat in a skillet.
- In three plates or bowls, lay out the flour (with salt/pepper), eggs (with salt/pepper), and breadcrumb mix.
- Coat the chicken breasts in each in series.
- Fry the chicken for about 4-5 minutes per side and/or golden brown. If working in batches, add more butter/oil as needed between each.
- Combine the vinegar, mustard, lemon, and salt/pepper. Whisk to combine.
- While vigorously whisking, slowly drizzle in the olive oil.