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Lemony Chicken Milanese
Andre Lewis

Lemony Chicken Milanese

Milanese should be thin, crisp and still recognizably chicken—not a thick breast hiding under breadcrumbs. Fine dry crumbs make a close, even jacket that cooks in minutes. Salt the cutlets before breading and add lemon juice at the table, where it won't wreck the crust in the pan.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/4 inch
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp whole milk
  • 1 1/2 cups fine dry breadcrumbs
  • 1 1/2 cups olive oil
  • 1 lemon cut into 4 wedges

Method
 

  1. Season the cutlets with salt and pepper and let them stand for 10 minutes.
  2. Set the flour in one shallow dish, whisk the eggs with milk in another and spread the breadcrumbs in a third.
  3. Coat each cutlet in flour, egg and breadcrumbs, pressing just enough to cover without packing the crumbs thickly.
  4. Heat 1/4 inch olive oil in a broad skillet to 350°F.
  5. Fry two cutlets at a time for 2 to 3 minutes per side until evenly golden and 165°F at the thickest point.
  6. Drain on a wire rack and return the oil to 350°F before frying the remaining cutlets.
  7. Rest for 2 minutes and serve with lemon wedges on the side.