If you can’t find them, see the section below on how to make your own cutlets. Pre-pounded chicken cutlets form the grocery store will make this dish even easier. Chicken breasts or cutlets – You will need thin cutlets to make chicken Milanese. If you haven’t had the pleasure of enjoying chicken Milanese this way, I highly recommend you give it a try. Traditionally, Italians top chicken Milanese with a lightly dressed arugula salad so I have included the ingredients here to make it. If you prefer more seasoning on your breadcrumbs, feel free to add a few teaspoons of your favourite dry spices such as Italian seasoning, thyme, tarragon, or marjoram. I am lucky to have a few deli’s near me that sell really good quality dry breadcrumbs but they are easy to make yourself, if needed. Panko breadcrumbs will work but the texture of the large crumbs will not cover the cutlet as thoroughly as fine, dry breadcrumbs.įor chicken Milanese I like to use plain breadcrumbs that I season myself with a bit of garlic powder, onion powder, salt and pepper. Traditional dry breadcrumbs are best for chicken Milanese. In fact, I made it for Christmas Eve last year and quickly regretted it because everyone declared it the most wonderful new holiday tradition. Chicken Milanese is to this day the most requested dish by everyone in our household. That said, I can think of few dishes that are more deserving of a little extra time and effort. They only take a few minutes a side to cook but this time adds up when you are cooking a large batch. Once pounded and breaded, the large-ish cutlets will need to be cooked in batches. Making chicken Milanese couldn’t be simpler but I hesitate to call it a weeknight recipe unless you are making it for 4 people or less. It is then shallow-fried until golden brown for an irresistible crispy crust and the most tender, juicy meat on the inside.Īs the title of this dish suggests, for this recipe we are using chicken breast. Similar to chicken schnitzel, chicken Milanese is a thinly pounded piece of meat, usually pork, chicken, or veal that is dredged in flour, eggs and breadcrumbs. Leftovers make the most terrific sandwiches the next day. No matter when you make it, always, always make more chicken than you need. Serving Suggestions For Chicken Milanese.
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