Chicken Milanese
"One of my favourite 'at the last minute' recipes."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 3⁄4 cup grated parmesan cheese, plus
- 2 tablespoons grated parmesan cheese
- 3⁄4 cup fresh white breadcrumbs
- 1 tablespoon minced parsley
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 egg
- 1⁄2 cup milk
- 2 cups olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 lemon, quartered
directions
- Flatten breasts between sheets of wax paper using rolling pin.
- Mix cheese, crumbs, parsley and salt and pepper in large bowl.
- Whisk egg with milk in medium bowl.
- Dip chicken into egg, then into crumb mixture, coating completely, and pressing to adhere.
- Shake off excess.
- Heat oil in heavy, large skillet.
- Add chicken and cook until golden-brown, about 4 minutes per side.
- Transfer to paper towels to drain.
- Transfer chicken to platter.
- Melt the butter and whisk in the lemon juice to serve as a sauce. Garnish with extra lemon wedges.
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Reviews
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Definitely a winner in my house. Even DD#1's BF, who doesn't eat much more than pizza, sat down to a helping of this! We'll definitely be having this one again! Thank you Evelyn. -
5 stars for easy and delicious! my bf loves this one - have made several times now... thanks for the recipe! -
This is now a household favorite that is requested very very often!!! Thank you so much... my sons think I"m a great cook because of this recipe. Our little secret okay? :) Cheers
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If I hadn't found this, I was going to add it! This is from Aragona's Italian Restaurant in Soquel, California. I found the recipe posted in <i>Bon Appetit's</i> May 1990 issue in the RSVP section. When I lived in Santa Cruz, California, this was my favorite Italian restaurant, and I've eaten this dish many times! The original recipe calls for unsalted butter, "fresh" lemon juice, and a fresh parsley spring garnish, which Zaarians would probably do anyway! :) Thanks for posting! -
Husband loved it - ate 2 cutlets at one sitting. Kids didn't but they are only 2 and 4, so I didn't really factor that into my rating. Made it for him and the kids (my response is based on his feedback since I didn't eat it and mine since I prepared it). Pretty easy to make - I fried it up in a dutch oven so the grease wouldn't splatter all over and the only change I made was I seasoned the chicken w/S&P and then dipped into flour before the egg mixture. Also used the Italian breadcrumbs like some previous reviewers. He did comment the next day (as he was eating the leftovers) that he felt that he had consumed too much oil and was feeling it in his stomach. We usually try to eat healthier - but I had planned to serve this Christmas Eve, so we were up for the splurge. This will be a "special occasion meal" in our house. Thanks for posting!
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
