Chicken Milanese

Crispy pan-fried chicken

Milanese is a classic Italian dish.  It is meat that is pounded thin dredged in bread crumbs and then fried.  It can be made using chicken, pork, and or veal.  This dish is very similar to Schnitzel which is a traditional German-style dish.  I put a spin on this recipe by adding thyme and garlic.  I would say that’s my Caribbean flair.  Recently a chef asked me what I would consider to be the Jamaican mirepoix, I said to her definitely scallions, garlic, and thyme.  My favorite!  These three ingredients are widely used in Jamaican cuisine.  I use garlic in thyme in just about every recipe that could benefit from it.  Enjoy this recipe with a lemon wedge and fresh salad, your good to go!

BON APPÉTIT,

Chef Abyssinia

Chicken Milanese

A classic Italian dish with a Caribbean twist.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course dinner, lunch

Cuisine caribbean, fusion, Italian

Servings 2 people

Equipment

• Frying Pan
• Meat Mallet

Ingredients

  

1x2x3x

Chicken Milanese

• 1 cup Flour
• 2 each Eggs
• 1/4 cup Water
• 1 cup Seasoned Breadcrumbs
• 1 cup Panko Breadcrumbs
• 1/4 cup Shredded Parmesan Cheese
• 3 each Bones Chicken Breasts Pounded Thin
• Salt & Pepper To Taste
• Olive Oil To Fry
• 1/4 stick Butter To Fry
• 2 each Garlic Cloves
• 1 bunch Fresh Thyme
• 2 each Lemon Wedges For Garnish

Salad

• 8 oz Mixed Greens
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp Olive Oil
• 1 pinch Salt & Pepper
• 1/2 cup Cherry Tomatoes
• 1/4 each Onions small
• 1/4 cup Shaved Parmesan Cheese

Instructions

 

Chicken Milanese

• Gather your mis en place and set up your dredging station using the dry-wet-dry method

  Dredging Station-

  Flour

  Eggs mixed with 1/4 cup water

  Breadcrumbs with 1/4 cup shredded parmesan cheese
• Once your dredging station is set up, season all three station setups with salt and pepper, about 1/4 tsp salt and a pinch of pepper in each
• Pound your chicken thin using a meat mallet
• Season both sides of your chicken with salt and pepper
• Begin to dredge your chicken starting with flour, then following with egg wash and finishing with bread crumbs
• Once the chicken is dredged place it on a baking sheet and repeat the process with all three pieces of chicken
• Clean and sanitize your station with soap and water once you are done pounding your chicken
• Heat a skillet on medium heat, add in 1 cup of olive oil, 1/2 stick of butter, 1 bunch of thyme and 2 cloves of garlic (The amount of oil you need will vary based on the size of your pan. You want the chicken to pan fry, in this case, you will need enough oil to cover your chicken 1/2 of the way while cooking.)
• Allow ingredients to cook together on medium to low heat for about 2-3 minutes to allow flavors to mend together
• Once your oil is hot, pan-fry your chicken for about 1-2 minutes per side or until your chicken reaches an internal temp of 165 degrees F
• Once your chicken is done, remove it and set it on a paper towel or clean cloth to allow some of the oil to soak off

Salad

• This step should take more than 5 minutes. You don't want your chicken to get cold in the process.
• In a medium-sized bowl, mix together mixed greens, balsamic vinegar, olive oil, salt, and pepper
• Plate your salad and top it with cherry tomatoes and parmesan cheese
• Add your chicken Milanese to your plate and finish it off with a lemon wedge
• Enjoy!

Video

Notes

This recipe is great with balsamic glaze drizzle.

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