Chicken Milanese & Waffle Recipe

Prep and Pound

Trim any excess fat from the chicken breasts, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/4-inch thick and even. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up Breading Stations

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons of whole milk until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, chopped parsley, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the Chicken

Dredge each flattened chicken breast first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so it adheres evenly. Set on a wire rack while you heat the oil.

Fry to Golden

In a large skillet over medium heat warm 1/2 cup olive oil with 2 tablespoons unsalted butter. When the oil registers about 350°F (or a small breadcrumb sizzles immediately), add the breaded cutlets, working in batches if necessary so they don't crowd. Fry 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to keep crisp.

Finish

If needed, keep cutlets warm in a 200°F oven while you finish the glaze and waffles. Squeeze a lemon wedge over each cutlet just before serving.

In a small saucepan over medium-low heat combine 1/4 cup sorghum syrup, 1 tablespoon bourbon, 2 tablespoons honey and 1 teaspoon apple cider vinegar. Stir to blend and warm until just simmering. Reduce heat and simmer gently 3–4 minutes to thicken slightly. Remove from heat and whisk in 1 tablespoon cold diced butter to gloss the sauce. Taste and add a pinch of flaky salt if desired. Keep warm; brush lightly over chicken right after frying and again just before plating, or serve a small spoon of glaze alongside each plate.

Batter

Preheat waffle iron according to manufacturer instructions. In a medium bowl whisk together 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate small bowl whisk the egg yolk (reserve the white), 3/4 cup milk, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Combine wet into dry and stir just until combined; a few small lumps are fine.

Whip Egg White

Using a whisk or electric mixer, beat the reserved egg white until soft peaks form. Gently fold the whipped white into the waffle batter to lighten it; do not overmix.

Cook

Brush or spray the waffle iron with cooking spray. Pour the recommended amount of batter into the iron and cook until golden and crisp, about 3–5 minutes depending on your waffle iron. Keep waffles warm in a low oven (200°F) on a rack while finishing other components.

Make Honey-Truffle Oil

In a small saucepan combine 1 cup neutral oil (or 1 cup light olive oil), 3 tablespoons honey and 1 tablespoon unsalted butter. Warm gently over low heat until honey and butter melt and the mixture is homogenous; do not let it smoke. Remove from heat and stir in 1/2 teaspoon truffle oil and 1/2 teaspoon fine sea salt. Let cool to room temperature.

Create Crispy Chips

Preheat oven to 325°F (if frying is not preferred). For oven chips: line a baking sheet with parchment and using a silicone brush or spoon, spread very thin puddles (about 1–2 teaspoons each) of the honey-truffle oil onto the parchment about 1 inch apart. Bake 8–12 minutes until edges brown and surface is bubbly, watching closely — they crisp as they cool. For fried chips: heat a shallow 1/2-inch layer of neutral oil in a skillet to 350°F and spoon small rounds of the honey-oil into the oil; they will crisp in 30–45 seconds — transfer to paper towels to drain. As chips cool they will crisp further; store on a rack.

Whip (Optional)

If you prefer a soft whipped honey chip topping rather than crisp chips: chill the honey-truffle oil until thickened and whip briefly with a hand mixer to incorporate air, then spoon dollops onto waffles/chicken. Both crisp chips and whipped dollops are valid presentations.

To plate: place one warm waffle on each plate. Top each waffle with a breaded chicken cutlet. Lightly brush the chicken with the sorghum-bourbon honey glaze and scatter or dollop 1.5 oz soft goat cheese over the chicken (use a spoon to drop small pieces so it softens on contact). Sprinkle microgreens or baby arugula around or on top for freshness. Arrange 4–6 whipped honey truffle chips on each plate as garnish and to add crunch and aroma. Finish with a grind of black pepper and serve immediately with lemon wedges and any remaining glaze on the side.