Chicken Cutlets Milanese Recipes

CHICKEN MILANESE RECIPE

Steps:

• Salad: In a large bowl toss together the arugula, microgreens, tomatoes, red onions, cheese, salt, and pepper and keep cool until ready to serve.
• Next, in a medium-size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside.
• Chicken: In a medium-size baking pan or bowl mix together the flour, salt and pepper and set aside.
• In a separate second medium-size baking pan or bowl whisk together, the eggs and salt until combined and set aside.
• In a separate third medium-size baking pan or bowl mix together, the bread crumbs and salt until combined and set aside.
• Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
• Add about ½ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
• Serve the cooked chicken Milanese with the salad and lemon vinaigrette.

CHICKEN MILANESE

Steps:

• Season the chicken cutlets generously on both sides with salt and pepper.
• Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs and Parmesan cheese in the third bowl. Whisk the eggs and water together until combined.
• Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, and then in the panko breadcrumbs-Parmesan mixture.
• Heat olive oil in a large skillet over medium heat. When the oil is hot, add the chicken cutlets to the skillet in a single layer, cooking chicken in batches. Cook the chicken for about 4 minutes on each side, until golden and crispy. Transfer to a plate, cover with a foil and continue cooking the remaining chicken cutlets and add more oil if necessary after each batch.
• Serve warm and with your favorite side or side salad.

CHICKEN MILANESE

Steps:

• Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated.
• To serve: Serve right away with lemon and a green salad. If making ahead , let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat , let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

CHICKEN MILANESE

Steps:

• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

CHICKEN CUTLETS MILANESE

Steps:

• In a shallow bowl or pie plate, lightly beat the eggs with the milk.
• In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
• Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
• In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
• Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
• With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
• Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.