Chicken Milanesa: A Quick and Delicious Italian Recipe for a Perfect Dinner

Chicken Milanesa

Crispy Chicken Milanesa of restaurant quality and a fresh, zesty arugula salad can be prepared in only 30 minutes. Even on a hectic evening, you can completely nail this Italian Chicken Milanesa recipe and serve a dinner fit for guests.

A straightforward breaded and fried chicken cutlet is common to many cultures. To mention a few, there are the fast food hot chicken sandwich wars, the Latin American milanesa, the German schnitzel, and the Japanese katsu. The Italian variation, Chicken Milanesa, can be prepared in about 30 minutes and is incredibly tasty. In this article, Chickenqa.com will guide you the Chicken Milanesa Recipe for a perfect dinner!

Ingredients for making Chicken Milanesa

Chicken Milanesa

  • Chicken breast cutlets: If you can’t find chicken cutlets, lay the chicken breasts flat on a cutting board. Chicken cutlets are typically available in grocery stores. Place your palm on top of the breast as you work with one breast at a time, then cut it in two horizontally by going all the way through. the remaining chicken, and repeat.
  • Panko: Most large supermarkets and Asian markets sell these extra-crisp Japanese bread flakes in boxes or canisters. Alternatively, you may prepare your own bread crumbs.
  • Parmesan cheese: is one instance in which purchasing a wedge of cheese is preferable to doing so when it has already been shredded. For the coating, you’ll grate some fresh cheese because it melts beautifully without the anti-caking additives frequently used in pre-shredded cheeses. Then you’ll slice off tiny pieces for the arugula salad using a vegetable peeler.

Step-by-step guidelines for making Chicken Milanesa

Step 1. Turn the oven’s temperature to 200. Use foil to cover a baking sheet with a rim for easy cleanup. Add a wire rack on top that has been oiled or covered in nonstick spray. A piece of plastic wrap should completely enclose a cutting board. Place chicken cutlets on the cutting board that has been coated in plastic wrap in a single layer. Put another sheet of plastic wrap on top. Chicken breasts should be pounded to a uniform thickness of 1/4 inch.  Remove the top layer of plastic wrap, then sprinkle salt and pepper on the breasts. halve horizontally to create two cutlets. Continue by using the second breast.

Chicken Milanesa

Step 2.  Add flour to a small dish. Add eggs to a second shallow dish and lightly beat them. Panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper should all be combined in a third shallow dish. To blend, stir. Dredge each cutlet in flour, one at a time, and brush off extra. Eggs are dipped in, then the excess is gently tapped off the dish’s side. Add to the panko mixture and carefully press the crumbs in place until they adhere. Repeat with the remaining cutlets, then transfer to a big dish. Cutlets can be stored in the refrigerator for up to 2 hours if they are wrapped in plastic.

Chicken Milanesa

Step 3. Spread three layers of paper towels on a big plate or rimmed baking sheet. Heat the remaining 1 cup oil in a big skillet over medium-high heat until shimmering. Add 2 cutlets, and cook for about 3 minutes per side, or until thoroughly golden brown. Cutlets should be well drained before being transferred to a preheated wire rack in the oven to maintain warmth. Repeat with the other two cutlets.

Chicken Milanesa

Step 4. To prepare the dish, combine the olive oil, lemon juice, Dijon mustard, and salt & pepper to taste in a small bowl. Arugula salad should be gently mixed with vinaigrette and Parmesan shavings. Pass the lemon wedges separately and serve the Chicken Milanesa with the salad.

Tips and variations for Chicken Milanesa recipes

Chicken Milanesa

The crispy chicken is divided into four (4-ounce) servings, along with four side salads, in this Chicken Milanesa recipe. Some our tips below will help you a lots!

  • Storage: If covered, leftovers can be kept in the fridge for up to 4 days.
  • Plan ahead: The cutlets can be prepared a day in advance, breaded, and refrigerated under cover. Unfortunately, they are difficult to freeze and then thaw in an oven or skillet.
  • Select a protein: You could use these exact same steps to toast and pan-fry pork cutlets just like you would for schnitzel. Or, for a variation on another Midwest staple, chicken-fried steak, try thinly-pounded beef.
  • Choose a salad: I adore how tangy lemon juice, spicy Dijon mustard, and peppery arugula work together to balance off the richness of crispy Chicken Milanese. However, you are free to select any vegetable dish or side dish that you like and have the supplies to prepare. This Italian dinner would also go well with my Mediterranean Chopped Salad, Panzanella, Roasted Green Beans, and Farro Salad with Peas and Feta.

Conclusion:

Mastering the art of making Crispy Chicken Milanesa is easier than you think, and with just 30 minutes of preparation, you can serve a restaurant-quality dish that will impress both your family and guests. This Italian variation of the classic breaded and fried chicken cutlet is incredibly tasty and versatile, making it a delightful addition to your culinary repertoire.

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