Extra-Crispy Chicken Milanese
published about 3 hours ago
When it comes to fast weeknight dinners , no protein is a bigger hero than chicken. There are countless ways to prepare it, but chicken Milanese ranks high on our list of favorites. If you’re not already well versed in this crispy breaded chicken cutlet subject, now is the time to familiarize yourself with the preparation and add it to your repertoire.
The process begins by turning chicken breasts into thin cutlets . (For the fastest ticket to dinner, buy pre-pounded chicken cutlets at the grocery store.) Then, follow the standard three-part breading procedure for a nice and crispy coating. First coat the cutlet in flour to remove excess moisture and help the egg adhere. Then coat the floured cutlet in beaten eggs, which helps the bread crumbs stick to the cutlet. Finally, coat with bread crumbs, using your fingers to press the crumbs into the cutlets. Each step builds on the next for the perfect crunchy coating.
Shallow-fried in a pan, cutlets are much less intimidating and wasteful than deep-frying. The technique is also doable on a weeknight. Our recommendation is to fry the chicken in 1/8 inch of neutral oil. While the exterior gets nice and crispy, the thin cutlets cook up quickly while remaining perfectly tender.
What Does Milanese-Style Mean?
In the simplest terms, it means to bread and fry thin pieces of meat. The bread crumb mixture is usually seasoned (here, with granulated garlic and onion powder).
Can You Reheat Chicken Milanese?
Though you can use a microwave, it’s best to reheat chicken Milanese in a toaster oven or oven to ensure the outside stays crisp.
What to Do with Leftover Chicken Milanese
- Turn leftover Chicken Milanese into Chicken Parmesan
- Make a mean crispy chicken sandwich (or a chicken and waffles sandwich for brunch)
- Serve it over a simple green salad
Chicken Milanese Recipe
Yield Serves 4 to 8
Prep time 20 minutes to 30 minutes
Cook time 30 minutes to 35 minutes
- shellfish-free
- dairy-free
- low-carb
- fish-free
- alcohol-free
- peanut-free
- pork-free
- sugar-conscious
- tree-nut-free
- soy-free
- red-meat-free
- Calories 919
- Fat 71.5 g (110.0%)
- Saturated 6.7 g (33.3%)
- Carbs 27.1 g (9.0%)
- Fiber 2.0 g (8.0%)
- Sugars 2.1 g
- Protein 41.8 g (83.6%)
- Sodium 663.1 mg (27.6%)
Ingredients
- 4
boneless skinless chicken breasts (about 2 pounds)
-
Kosher salt
-
Freshly ground black pepper
- 1/3 cup
all-purpose flour
- 3
large eggs
- 1 1/2 cups
plain fine breadcrumbs
- 1 teaspoon
garlic powder
- 1 teaspoon
onion powder
- 1 3/4 cup
canola oil or safflower oil
-
Flaky sea salt
- 1
lemon
Instructions
-
Place one chicken breast on a cutting board. Using a knife, slice the chicken breast in half crosswise into two thin cutlets. Repeat with remaining chicken breasts.
-
Place one chicken cutlet between two sheets of plastic wrap and use a meat mallet or the bottom of a small heavy bottomed skillet to pound the chicken out to about 1/4-inch thickness. Season all over with salt and pepper. Repeat with remaining chicken cutlets.
-
Place 1/3 cup all-purpose flour in a wide shallow bowl or baking dish and beat 3 large eggs in another wide shallow bowl. In a third wide shallow bowl, whisk 1 1/2 cups plain fine bread crumbs with the 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon kosher salt.
-
Working with 1 piece of chicken at a time, dredge chicken in the flour mixture, then the eggs, and finally the bread crumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet.
-
Fill a large cast iron or other heavy bottomed skillet with 1/8-inch canola oil (about 1 1/4 cups) and heat over medium-high heat. Line a baking sheet with a wire rack or paper towels.
-
Working in batches, carefully add breaded chicken cutlets in a single layer and cook until cooked through and lightly browned on both sides, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet, keeping in a single layer, and sprinkle lightly with flaky sea salt. Repeat with remaining cutlets, adding more oil as needed.
-
Slice the lemon into wedges and serve with wedges for squeezing over top.
Recipe Notes
Substitutions: You can substitute the unseasoned bread crumbs with panko bread crumbs. Just squeeze the panko between your hands to break the bread crumbs into smaller pieces for better coating.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Source : food
Posting Komentar
Posting Komentar