Chicken Milanese

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Servings: servings

Calories: 724cal

Equipment

Ingredients

2 large chicken breasts about 1 1/2 pounds
2 cups breadcrumbs
2 cups all-purpose flour
2 Tablespoons garlic salt divided
1 Tablespoon black pepper divided
1 Tablespoon onion powder divided
2 large eggs
2 Tablespoons water
3 Tablespoons olive oil

Instructions

Rinse chicken breasts and pat dry with paper towels.
Cut each breast in half by butterflying them, then separating with a knife. You will now have 4 breasts.
Pound each breast fairly thin, but not so thin that it falls apart.
In a medium bowl, combine flour with 1 tablespoon garlic salt, 1/2 tablespoon black pepper, and 1/2 tablespoon onion powder. Pour contents onto a dinner plate.
In a second bowl, combine bread crumbs with remaining garlic salt, pepper, and onion powder. Pour contents onto a second dinner plate.
In a third bowl, whisk together eggs and water. Carefully pour contents onto a third dinner plate.
Using gloved hands, press the pounded chicken filet into the flour mixture, coating both sides and gently shaking off any excess.
Dip floured chicken into egg mixture, again coating both sides and allowing excess to drip off.
Finally, press the egg coated chicken into the bread crumb mixture. Gently press both sides of chicken to ensure they are evenly coated.
Place chicken on a wire rack and repeat this process for the remaining chicken filets.
Add olive to a large heavy-bottomed skillet. You want enough oil to coat the bottom of the pan, but not so much that the chicken will be submerged. Heat oil over medium heat until shimmering.
You will need to work in batches as the chicken filets are large and you don’t want to crowd them. Place chicken filet in hot oil and cook for 2-3 minutes. Turn chicken over with tongs and cook an additional 2-3 minutes. The breading should be nicely browned.
Remove to paper towels and keep warm while you cook the remaining chicken.

Author: Amanda Davis

5 from 5 votes

Notes

The chicken does not take long to cook because it is so thin. Essentially you just want to cook it long enough to brown both sides of the breading.
Store leftover Chicken Milanese in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the oven at 350F or in an air-fryer to retain the crispy coating.

Course: Dinner

Cuisine: American, Italian

Prep Time20

Cook Time24

Total Time44

Nutrition