Homemade Crispy Chicken Milanese
- Yield 4
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Crispy Chicken Milanese is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
- 1 teaspoon each: fine sea salt, garlic powder, onion powder
- 1/2 teaspoon each: freshly-ground black pepper, lemon zest, smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon Dijon mustard
- 1 cup panko breadcrumbs
- 2/3 cup finely grated Parmesan
- 1/2 –3/4 cup neutral oil (grapeseed, avocado, or vegetable), for shallow frying
- for serving: flaky sea salt and lemon wedges
Method
Salt the chicken. Blot the chicken cutlets dry with paper towels. In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, black pepper, and lemon zest. Scatter evenly over both sides of the chicken.
Set the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and Dijon mustard until smooth. In a third bowl, combine the panko and Parmesan.
Bread the chicken. Working one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg mixture, letting any extra drip off, then press firmly into the panko-Parmesan mixture until evenly coated on both sides. Move the breaded cutlets to a wire rack set over a baking sheet. Let rest for 10–15 minutes before frying. (This helps the coating adhere and creates a crispier crust.)
Fry until the edges turn golden. Warm enough oil to come about ¼ inch up the sides of a wide skillet (usually ½–¾ cup, depending on pan size) over a medium burner until it reaches about 350°F. The oil should shimmer, and a breadcrumb dropped in should sizzle immediately. Working in batches to avoid crowding, fry the chicken for 3–4 minutes per side, until deeply golden and cooked through. Move the cooked cutlets back to the wire rack to pour off (this keeps the crust crisp).
Finish and serve. Scatter lightly with flaky sea salt. Plate while it is hot with lemon wedges for squeezing over the top and enjoy!
