Milanese – a crusty crumb coating on chicken cutlets – is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness.
Pounding & Tenderizing Chicken Breast
Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick.
Cooking and Serving Chicken Milanese
When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time.
Chicken Milanese As a Make-Ahead Dish
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. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.
More Italian Chicken Favorites!
Cheesy Chicken Parmesan Skillet Chicken Puttanesca Chicken Piccata Chicken Marinara
Serve with a simple tossed salad, like this Kale Caesar Salad Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 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.
