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Crispy Chicken Milanese Recipe

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3.9 from 82 reviews

Crispy Chicken Milanese is a classic Italian dish featuring tender, thinly sliced chicken breasts breaded with a flavorful mixture of panko breadcrumbs and Parmesan cheese, then shallow-fried to a golden, crispy perfection. The seasoning blend, including garlic powder, onion powder, smoked paprika, and lemon zest, adds a bright and savory touch. Served hot with lemon wedges and a sprinkle of flaky sea salt, this dish is perfect for a quick and elegant meal that delivers satisfying crunch and taste in just 35 minutes.

Ingredients

Chicken and Seasoning

  • 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika

Breading Station

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 2/3 cup finely grated Parmesan cheese

For Frying and Serving

  • 1/2 to 3/4 cup neutral oil (such as grapeseed, avocado, or vegetable oil) for shallow frying
  • Flaky sea salt, for sprinkling
  • Lemon wedges, for serving

Instructions

  1. Season the chicken: Pat the chicken cutlets dry thoroughly with paper towels. In a small bowl, combine fine sea salt, garlic powder, onion powder, smoked paprika, freshly-ground black pepper, and lemon zest. Evenly sprinkle this seasoning mix over both sides of each chicken cutlet to ensure balanced flavor.
  2. Set up the breading station: Prepare three shallow bowls – place the all-purpose flour in the first bowl. In the second bowl, whisk together the eggs and Dijon mustard until smooth and uniform. In the third bowl, mix the panko breadcrumbs with the finely grated Parmesan cheese.
  3. Bread the chicken: Working with one piece at a time, dredge each chicken cutlet in the flour, shaking off any excess. Next, dip it into the egg and mustard mixture, allowing excess to drip off. Then firmly press the cutlet into the panko-Parmesan mixture, coating both sides evenly. Transfer the breaded cutlets to a wire rack set over a baking sheet and let them rest for 10 to 15 minutes; this helps the coating adhere better and results in a crispier crust.
  4. Fry until golden: Heat enough neutral oil to reach about ¼ inch depth in a large skillet over medium heat until it reaches approximately 350°F. The oil will shimmer, and a breadcrumb dropped in should sizzle immediately. Fry the chicken cutlets in batches to avoid crowding the pan, cooking each side for 3 to 4 minutes until they develop a deep golden brown color and are cooked through. Transfer the cooked cutlets back to the wire rack to drain excess oil, which helps maintain crispiness.
  5. Finish and serve: Lightly sprinkle the fried chicken with flaky sea salt. Serve immediately with fresh lemon wedges for squeezing over the top to add a bright, zesty flavor. Enjoy this delicious and crunchy Chicken Milanese hot for best taste and texture.

Notes

  • Resting the breaded chicken before frying is key to achieving a crisp crust that holds together well.
  • Use a neutral oil with a high smoke point such as grapeseed, avocado, or vegetable oil to avoid burning.
  • Adjust the seasoning quantities based on your taste preference, especially the salt and lemon zest for brightness.
  • Ensure the oil temperature is maintained around 350°F to cook the chicken evenly without absorbing too much oil.
  • Serving with lemon wedges not only enhances flavor but also cuts through the richness of the fried coating.

Find it online: https://justsosavory.com/crispy-chicken-milanese-recipe/