RECIPE FOR CHICKEN MILANESE RECIPES

Name: Chicken Milanese
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 boneless, skinless chicken breasts (each about 6 ounces); 1/2 cup all-purpose flour; 3 large eggs whisked with a few tablespoons of water until smooth; 2 cups panko breadcrumbs; Kosher salt and freshly ground black pepper; Canola oil, for frying; 2 tablespoons fresh lemon juice, plus lemon wedges for garnish; 1/4 cup extra-virgin olive oil, plus more as needed; 1/2 red onion, thinly sliced; 2 ounces baby arugula; 1/4 cup freshly grated Parmesan cheese, optional

CHICKEN MILANESE RECIPE | BOBBY FLAY | FOOD NETWORK

Chicken Milanese Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

Steps:

Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN MILANESE RECIPE - ITALIAN.FOOD.COM

Chicken Milanese Recipe - Italian.Food.com image

Make and share this Chicken Milanese recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain breadcrumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 lbs thinly sliced chicken
kosher salt
fresh ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Steps:

Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the chicken with salt and pepper. Working with 1 piece of chicken at a time, dip it first in the flour, shaking off excess. Next, place the floured chicken into the beaten eggs, coating completely. Place the chicken into the bread crumb mixture and gently press crumbs into the chicken. Set aside on large plate and continue with remaining chicken slices.
In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded chicken in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked chicken on rack, season with salt and place in oven to keep warm. Continue with remaining chicken.
Serve with lemon wedges.

Nutrition Facts : Calories 1275.1, FatContent 100.9, SaturatedFatContent 17.5, CholesterolContent 237.4, SodiumContent 417.8, CarbohydrateContent 51.2, FiberContent 2.9, SugarContent 2.7, ProteinContent 40.5

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