Ingredients
3 boneless skinless chicken breasts (about 1 ¼ lbs), cut in half lengthwise
Kosher salt
Freshly ground black pepper
1 1/2 c. fine bread crumbs
1 tbsp. garlic powder
1 tbsp. onion powder
3/4 c. all-purpose flour
3 eggs
Canola oil or peanut oil, for frying
Fresh parsley, chopped for serving
Lemon wedges, for serving
Preparation
Step 1Working with one piece at a time, place chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a small heavy skillet, pound out chicken to about ¼” thickness. Season all over with salt and pepper.Step 2Set up dredging station: Beat eggs in a pie plate or other shallow baking dish. Place flour in a second shallow dish. Combine bread crumbs, garlic powder, onion powder and a few pinches of salt in a third shallow dish.Step 3Fill a large, heavy bottomed skillet with enough peanut oil to reach ⅛” depth and place over medium-high heat. Line a baking sheet with parchment paper. Coat each cutlet in flour, shaking off excess then dip in egg, turning to coat. Dredge the cutlet in the bread crumb mixture, pressing to help the crumbs adhere. Transfer to prepared sheet.Step 4Working in batches, being careful not to overcrowd the skillet, carefully add chicken to hot oil. Cook, flipping halfway through, until golden brown, 5 to 7 minutes. Transfer cutlets to a paper towel-lined plate to drain and season with salt and pepper. Repeat with remaining cutlets. Garnish with fresh parsley and serve.
The biggest tip we have for making this recipe is for you to set up a dredging station before you fry so that your cutlets can go right into the hot oil as soon as they’re ready. Also remember to use one hand for the the egg and the other for the breadcrumbs and flour so that you can avoid getting too messy. In this recipe we added a bit of seasoning to the bread crumb with onion powder and garlic powder, but feel free to experiment with other jars in your spice cabinet! Chicken Milanese is fantastic served over a simple arugula salad but you could also do a garlicky cooked green like broccoli rabbe. Or you can take a page out of the German cookbook and serve your pounded and fried cutlet with potato salad. However you serve it up though make sure you let us know how you liked this recipe in the comments below!
