Pollo Milanese Recipe
Chicken breast breaded and lightly fried.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prep the Chicken
Butterfly the chicken breasts by slicing them horizontally, ensuring they are even in thickness. You may also pound them slightly to achieve uniformity.
- 2
Seasoning
Season both sides of the chicken breasts with salt and black pepper.
Breading Process
- 3
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, and finally coat evenly with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
Cooking
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat until hot but not smoking.
- 6
Fry the Chicken
Carefully place the breaded chicken breasts in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Make sure not to overcrowd the pan, cooking in batches if necessary.
- 7
Drain Excess Oil
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Serving
- 8
Plate the Dish
Serve the Pollo Milanese hot, garnished with lemon wedges and chopped fresh parsley if desired.