Chicken Milanese Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or heavy skillet, gently pound each breast until it is an even 1/4- to 1/2-inch thickness. Trim any large thin edges. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Arrange three shallow bowls: one with the flour, seasoned with a pinch (about 1/4 tsp) of salt and 1/4 tsp pepper; one with the eggs whisked together with the milk; and one with the panko breadcrumbs mixed with grated Parmesan, dried oregano, garlic powder, and a pinch of salt and pepper.

Bread the chicken

Working one piece at a time: dredge a chicken breast in the flour, shaking off excess; dip into the egg mixture until coated; then press firmly into the breadcrumb mixture so the crumbs adhere evenly. Place breaded breasts on a wire rack set over a baking sheet. Repeat for all breasts. Let rest 10 minutes to help the coating set.

Pan-fry the cutlets

Heat a large skillet over medium heat. Add the vegetable oil and butter and let butter melt, swirling to combine. When oil registers 350°F (or a small piece of breadcrumb sizzles immediately), add 2 cutlets (do not crowd the pan). Cook 3 to 4 minutes per side, until golden brown and an internal temperature reaches 165°F. Adjust heat as needed to prevent burning. Transfer cooked cutlets to a wire rack or plate lined with paper towels while you fry the remaining cutlets, adding more oil if needed.

Finish

If cutlets are uneven or you want extra crispness, finish in a 375°F oven for 4–6 minutes. Sprinkle the hot cutlets with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, then let rest 2 minutes before serving.

Combine mayonnaise, Sriracha, honey, lime juice, smoked paprika, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust heat (more Sriracha) or sweetness (more honey) to balance. Refrigerate at least 15 minutes for flavors to meld. Keeps up to 4 days refrigerated.

Arrange salad greens on plates or serve alongside the cutlets. Place a chicken milanese on top of each bed of greens or beside them. Spoon 1 to 2 tbs Firecracker Mayo over each cutlet or serve in a small ramekin for dipping. Garnish with chopped parsley and lemon wedges. Squeeze lemon over the chicken just before eating.