Chicken Milanese
- Fanny Khan
- May 10, 2019
- 2 min read
Updated: Apr 19, 2023
Ingredients:
1 1/2 lb. chicken tenderloins (8 pieces)
1 tbsp olive oil
2 tsp dried basil leaves
1 tsp each salt & pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cup unseasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
lemon wedges for serving
Wash and dry chicken tenders. Working with two pieces at a time, place chicken on a large piece of plastic wrap, fold over on top of chicken and gently flatten with a meat mallet to 1/4" thick.
Season chicken with 1 tbsp olive oil, crushed dried basil leaves, 1/2 tsp each of salt and pepper. Set aside.
Using 3 shallow bowls/plates, place flour, bread crumbs and beaten eggs into each plate, respectively.
Add Parmesan cheese to bread crumbs and incorporate.
Add 1/2 tsp salt and pepper to flour and incorporate.
Heat half of the oil in a frying pan over medium heat.
Coat chicken with flour mixture shaking off any excess,
Dip into egg mix, shaking off any excess.
Coat with breadcrumbs and cook two or three pieces at a time in hot oil.
Cook for 3 minutes, turn and cook for 2 minutes. Drain on paper towels and keep warm in a 200°F oven while you continue cooking rest of chicken.
Add oil as needed, making sure to heat before adding chicken pieces.
Serve with lemon slices and a salad.
Serves: 4 to 6
Notes&Tips:
Veal Milanese is a signature dish in Milan and dates back centuries. In Austria the Wiener Schnitzel is a similar dish made with veal cutlets breaded and pan fried. This Chicken Milanese is based on these classic dishes.
Chicken breast can be used instead of tenderloin for this recipe. Cut breast into two horizontally. Cook time may be a couple minutes longer.
This is a simple recipe and taste delicious. The crust is just right and does not add much weight to the chicken, which is how I like it.
Cooking time in minimal as the tenderloins are done in a matter of minutes.
I served this up on a bed of lettuce with tomatoes and sauteed Cremini mushrooms.
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