Chicken Milanese

Name: Chicken Milanese
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 eggs, beaten with 1 Tbsp water; 1 1/2 cups panko bread crumbs; 1/2 cup grated Parmigiano-Reggiano; 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick; Kosher salt; Extra-virgin olive oil, for frying; 1 Tbsp butter

8 ingredients•11 steps•4 servings

Anne Burrell, Secrets of a Restaurant Chef

Ingredients

Breading Station

1 cup all-purpose flour
2 eggs, beaten with 1 Tbsp water
1 1/2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano

Chicken

4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1 Tbsp butter

Instructions

1
Set up a standard breading station in 3 wide deep plates:
2
Season the chicken breasts with salt.
3
Using one hand for dry ingredients and one hand for wet, bread each piece of chicken:
4
Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.
5
Pour olive oil into a large saute pan to a depth of about 1/2 inch.
6
Heat oil to medium-high and add butter.
7
Test the oil by flicking flour or bread crumbs into it - it should sizzle. If not, wait longer.
8
When ready, dip the edge of a piece of chicken into the oil to test - it should gently sizzle.
9
Cook the chicken in batches on both sides until golden brown and crispy, about 4-5 minutes per batch.
10
Transfer cooked chicken to paper towels to drain and sprinkle with salt.
11
Keep finished chicken warm in a low oven while cooking remaining batches.