Chicken Milanese
A crispy, golden breaded chicken dish, served with fresh lemon for a bright and flavorful meal.
Equipment
- Skillet
- Meat Mallet
- Baking Sheet
Ingredients
- 1 medium lemon cut into 8 wedges (for serving)
- 4 medium boneless, skinless chicken breasts (2 to 2.5 pounds total)
- 2 tsp. kosher salt divided, plus more for sprinkling
- 1/2 tsp. freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups plain fine breadcrumbs
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 3/4 cups canola oil or vegetable oil
Instructions
- Cut the lemon into 8 wedges and set aside.
- Butterfly each chicken breast by slicing it in half horizontally to create thinner pieces, yielding 8 pieces total.
- Pound each piece between plastic wrap until about 1/4 inch thick.
- Season both sides of the chicken with 1 1/2 teaspoons kosher salt and black pepper.
- Set up a breading station with flour in one dish, beaten eggs in a second, and breadcrumbs mixed with garlic powder, onion powder, and remaining salt in a third.
- Coat each piece of chicken in flour, then dip in eggs, and finally press into the breadcrumb mixture.
- Heat oil in a large skillet over medium-high heat. Add two pieces of chicken at a time and fry for 2-3 minutes on each side, until golden brown.
- Transfer cooked chicken to a wire rack or paper towels and sprinkle lightly with salt.
- Serve immediately with lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven to keep crisp.