Chicken Milanese Recipe
Fried chicken, tomatoes, romaine lettuce, mayo
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Ingredients
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Chicken
Salad & Toppings
Method
Chicken
- 1
Prepare the chicken
If the chicken breasts are thick, slice each breast horizontally to make two thinner cutlets (about 1/2 inch thick) or pound between plastic wrap to 1/2 inch thickness using a meat mallet. Pat pieces dry with paper towels.
- 2
Season and set up dredging station
Season both sides of the chicken lightly with 1 tsp salt and 1/2 tsp black pepper. In three shallow bowls or rimmed plates, place: (1) flour, (2) eggs whisked with 2 tbs milk and 1/2 tsp salt, (3) breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp black pepper.
- 3
Dredge
Working one piece at a time, coat chicken in flour, shaking off excess, dip into egg mixture until fully coated, then press into breadcrumb mixture until evenly coated. Place dredged cutlets on a wire rack and let rest 5 minutes to adhere.
- 4
Fry
In a large skillet over medium-high heat, add 3/4 cup vegetable oil and 1 tbs butter (optional) and heat until shimmering but not smoking (about 350°F/175°C). Fry cutlets in batches without overcrowding: cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning; add a little more oil between batches if needed.
- 5
Drain and keep warm
Transfer cooked cutlets to a paper towel-lined plate or rack to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining cutlets.
Salad & Assembly
- 6
Prepare tomatoes and lettuce
While chicken rests, slice Roma tomatoes into 1/4-inch rounds and core and chop romaine into bite-size pieces. Place lettuce in a bowl and add tomatoes.
- 7
Make mayo dressing
Whisk together 1/4 cup mayonnaise, 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.
- 8
Dress the salad
Toss lettuce and tomatoes with the mayonnaise dressing until lightly coated. Sprinkle chopped parsley over the salad if using.
- 9
Slice chicken and plate
Slice each chicken cutlet diagonally into strips. Arrange salad on plates, place sliced chicken Milanese on top or alongside. Optionally garnish with extra grated Parmesan and a lemon wedge.