Chicken in breadcrumbs (Cotoletta alla Milanese)
6
EASY
PREP TIME
20 MINS
COOK TIME
20 MINS
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Babbo Michele
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INGREDIENTS
- Homemade or panko breadcrumbs (I used stale sourdough bread) they make the crispy coating even more crispy!
- Salt and pepper for seasoning
- Finely grated parmesan cheese (optional)
- 2 eggs
- Any flour
- 6 boneless skinless chicken breasts, thinly sliced or 6 chicken thighs
- Olive oil or neutral oil for frying
INTRODUCTION
Chicken Milanese is a beloved family recipe that’s been passed down through generations. While we usually use chicken breasts or thighs for a juicier bite, sometimes, our dad Michele would substitute chicken for tender lamb chops - these are delicious and are incredible on a buffet or on a picnic too as you can eat them hot or cold!
Whether you're in Italy or the UK, this dish is a go-to all year round for any family gathering or cozy dinner. Simple, tasty, and always a hit!
Serve with a green salad, vegetables, pasta or potatoes.
METHOD
1
Preparing the chicken
- Add the breadcrumbs to a medium, shallow bowl along with the optional grated parmesan, salt and pepper, then use a fork or your fingers to mix together.
- Put the flour in a shallow dish and season with a little salt.
- Tip the egg into another dish and whisk.
- Cut each chicken breast in half lengthways so you have four fillets. Or slice the thighs to half their thickness.
- Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Season each piece of chicken on both sides with salt and pepper.
- Arrange your breading station so that the raw chicken is on the left, then the flour next to it, then the egg, then the breadcrumbs, and then another plate or pan to hold the breaded chicken.
- Take a piece of chicken and coat it in the flour, then shake off the excess.
- Add the chicken to the egg mixture, turn to coat, then let the excess drip off.
- Transfer the chicken to the breadcrumbs, toss it around and press gently to help the breadcrumbs adhere.
- Place on a clean plate ready for cooking.
2
Cooking the chicken
- For a healthier option, the coated chicken can be placed on an oven dish and cooked in the oven for approx 15 min each side - turning once.
- Heat a generous amount of oil (evoo or regular oil) in a large sauté pan over medium-high heat.
- Carefully place 2-3 chicken breasts in the pan at a time, depending on how many your pan can hold without overcrowding.
- Cook until golden brown on both sides, approx 5-6 min each side then remove to a wire rack or kitchen roll to remove the excess oil.
3
Serving the chicken
- The chicken can be served immediately, kept warm in the oven or even eaten cold – all are delicious!
- Serve with a fresh green salad, vegetables or potatoes.
- You can of course serve it with a side of pasta in tomato sauce!
Buon appetito!
4
Top tips:
- When breading the chicken, use tongs or a fork to keep your hands clean. If you prefer to use your hands try to keep one hand wet and one hand dry to avoid breading your fingers.
- Don't overcrowd the pan when frying. I try not to fry more than two or three at a time, but depending on your pan you may only be able to fit one.
- Store leftover chicken Milanese in an airtight container in the refrigerator for up to four days.
- This can also be reheated in an oven: preheated to 180 until the chicken is heated through.
Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.
