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Chicken Milanese

SERVINGS
4-6
RATE THIS RECIPE
(82)
Anthony Scotto
WASHINGTON, DC - MARCH 27: Chicken Milanese at La Tomate.Getty Images
SERVINGS
4-6
RATE THIS RECIPE
(82)

Ingredients

  • Skinless chicken breast halves, thinly sliced into cutlets
  • 2 eggs
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup all purpose flour
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup olive oil, for frying
  • 1 lemon, cut in wedges
  • Chef notes

    The secret to a perfectly crispy chicken cutlet is in the breading procedure. A three-layer coating of flour, egg and breadcrumbs ensures your cutlets will turn out perfectly golden and crunchy every time.

    Preparation

    1.

    Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and place bread crumbs in a third dish.

    2.

    Press chicken into flour to coat, dip into egg mixture and then in breadcrumbs.

    3.

    Heat olive oil in large skillet, pan fry chicken until golden brown. Drain excess oil on a paper-towel lined plates.

    4.

    Serve with lemon wedges on the side.