Chicken Milanese - Breaded Chicken Cutlets

My Favorite Weeknight Meal: Chicken Milanese

As a busy working mom, I’m always on the lookout for quick, delicious, and versatile meals that the whole family will enjoy. Chicken Milanese has become a staple in our house, and for good reason. It’s surprisingly easy to make, even on a weeknight when time is tight, and the crispy, flavorful cutlets are a guaranteed crowd-pleaser. The best part? It's incredibly adaptable!

The classic preparation, as I’ve come to love it, involves butterflying chicken breasts, pounding them thin for even cooking, then dredging them in flour, egg, and a delicious mixture of breadcrumbs and Parmesan cheese. A quick pan-fry in butter and oil creates a perfectly crispy exterior while keeping the chicken juicy and tender inside. The subtle herby notes from the breadcrumbs and the salty Parmesan add layers of flavor that make this dish truly special. I often serve it simply, with a squeeze of fresh lemon juice, but the possibilities are endless.

One night, it might be a simple side of pasta, perhaps tossed with a light garlic and olive oil sauce, providing a complete and satisfying meal. Another time, I might serve it on crusty bread with some fresh arugula for a super-satisfying sandwich. My adventurous eaters love it served over a bed of creamy risotto, adding another dimension of texture and taste. My children however love the classic way. And if I'm feeling particularly ambitious (or have some extra time on my hands), I’ll sometimes whip up a quick lemon-butter sauce to drizzle over the top – a simple yet elegant touch.

The beauty of Chicken Milanese lies in its versatility. It's equally at home as a casual weeknight dinner as it is part of a more sophisticated meal. I’ve even been known to use leftover cutlets to create a delicious chicken salad sandwich for lunch the next day – a testament to how well this dish holds up.

Making my own breadcrumbs is always a pleasure as it elevates even more the dish taste . But I am in a rush usually therefore I am using pre-made ones. It saves me a good amount of time. That is the best thing about this recipe, it can be adapt to any type of time schedule.

Tips for Success:

• Butterflying the chicken breasts: This step is crucial for even cooking and ensuring that the chicken cooks through without becoming dry. Don’t be afraid to use a meat mallet; you want them fairly thin.
• Don't overcrowd the pan: Cook the chicken in batches to ensure that each cutlet gets nice and crispy. If you overcrowd the pan, the chicken will steam instead of fry.
• Let the breading set: Allowing the breaded cutlets to sit for a few minutes before frying helps the coating adhere better and prevents it from falling off during cooking.
• Adjust seasonings to taste: Feel free to experiment with different herbs and spices to customize the dish to your liking. A pinch of red pepper flakes adds a nice kick!
• Get creative with sides: Chicken Milanese pairs beautifully with so many different sides. Experiment with different pasta dishes, salads, vegetables, and more to find your perfect combination.

Beyond its culinary practicality, preparing Chicken Milanese has become a small ritual in our home. The rhythmic pounding of the chicken, the satisfying sizzle of the pan, and the aroma of garlic and herbs filling the kitchen all contribute to a sense of comfort and routine. It's a dish that's not only delicious but also brings a touch of warmth and family to our weeknights, a reminder that even in the midst of our busy lives, there’s always time for a delicious home-cooked meal.

Step-by-step

• Spread flour in shallow baking dish.
• Beat eggs with 1 tablespoon oil in second shallow baking dish.
• Mix bread crumbs, cheese and minced parsley in third shallow baking dish.
• Season each with salt and pepper.
• Prepare chicken breast: Remove tenderloins (reserving for another use) and trim away any cartilage or visible fat. Place breast on cutting board with tip facing you and thinner side opposite your cutting hand. Hold breast firmly with palm of your free hand on top. Holding a knife parallel to board, carefully slice into thickest part of breast, drawing knife almost but not all the way through breast (take care to keep breast attached on one side). Open breast like a book, set between two sheets of heavy plastic wrap that have been lightly spritzed with water and gently pound to an even thickness, about 1/4- to 3/8-inch, with a meat mallet or rolling pin.
• Season cutlets on both sides with salt and pepper, pressing seasonings into meat with your fingers.
• Bread cutlets one at a time. Dredge cutlets in flour, coating both sides and shaking off the excess. Then, using tongs, dip both sides of cutlets in egg mixture, letting excess drip back into baking dish to ensure very thin coating. Finally, dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating.
• Place cutlets in single layer on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover cutlets loosely with wax paper and refrigerate for up to one hour, or freeze for up to 1 month.)
• Preheat two large nonstick saute pans over high heat, add 3 tablespoons of butter and 1 tablespoon of oil to each pan. Heat until butter is melted and sizzling.
• Place 2 cutlets in each pan and cook until golden brown and crisp, about 2-1/2 minutes. Flip over, reduce heat to medium, and continue cooking until golden brown and chicken is cooked through, 2-1/2 to 3 minutes longer.
• Drain on rack set over a baking sheet, then transfer to a warm serving platter.
• Serve with lemon wedges and garnish with parsley sprigs.
• For Lemon-Butter Sauce: Melt butter in pan, when foaming subsides, add lemon juice, swirlling to combine, and pour over cutlets, if desired.
• Note: If you choose to make your own bread crumbs: 1 cup fresh bread crumbs - requires 3 slices bread; 1 cup fine dry bread crumbs - requires 4 slices bread. Use stale (but not moldy) bread, or bake bread slices in a slow oven (200 degrees F) until slightly dry (for fresh bread crumbs) or very dry (for dry bread crumbs), and allow to cool. Process the slices in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. Season with salt, herbs, garlic powder, onion powder, and/or lemon zest, if desired.