Gather your mis en place and set up your dredging station using the dry-wet-dry methodDredging Station-FlourEggs mixed with 1/4 cup waterBreadcrumbs 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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