Milanese Recipe
Thin sliced fried chicken cutlets with sea salt
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Ingredients
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Chicken and dredging
Frying and finishing
Method
Chicken and dredging
- 1
Prepare chicken
If breasts are thick, butterfly each breast and then place between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, gently pound to an even thickness of about 1/8–1/4 inch (3–6 mm). Trim any ragged edges so pieces are uniform in size.
- 2
Season and set up dredging stations
Season both sides of each pounded cutlet with 1 teaspoon of the fine sea salt and the freshly ground black pepper. Arrange three shallow dishes: one with the all-purpose flour; one with the beaten eggs mixed with milk or water (2 tbs) until smooth; and one with the breadcrumbs combined with grated Parmesan (if using), garlic powder (if using), and the remaining 1/2 teaspoon fine sea salt.
- 3
Dredge the cutlets
Working one at a time, gently press each cutlet into the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat both sides. Place coated cutlets on a wire rack and let rest for 10–15 minutes; this helps the coating adhere and prevents it from falling off in the pan.
Frying and finishing
- 4
Heat the fat
In a large skillet (preferably cast iron or heavy-bottomed) add the neutral oil and melt the butter into it over medium-high heat. Heat until the fat reaches about 350°F (175°C) or until a small breadcrumb sizzles and browns gently within 10–15 seconds. Adjust heat to maintain a steady sizzle but avoid smoking.
- 5
Fry the cutlets
Carefully add cutlets in a single layer without crowding — work in batches if necessary. Fry 2–3 minutes per side, or until golden brown and crisp and the internal temperature reaches 165°F (74°C). Use tongs to turn gently so the coating remains intact. Add more oil/butter if pan becomes dry between batches.
- 6
Drain and season
Transfer cooked cutlets to a wire rack set over a sheet pan or to paper towels to drain briefly for 1–2 minutes. Immediately sprinkle each cutlet with a light pinch of coarse sea salt to finish while still hot so the salt adheres.
- 7
Serve
Transfer to serving plates. Optionally sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the cutlets. Serve hot.