Chicken Milanese Tray Recipe
Pounded, breaded, pan-fried & seasoned to perfection
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- 2
Set up Breading Station
Prepare three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and the last with bread crumbs.
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat with bread crumbs, pressing lightly to adhere.
- 4
Pan-Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
- 5
Serve
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and garnish with fresh parsley.
