Recipe Name: Milanese — Meaning “in the style of Milan” and worth every bit of effort! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Ingredients
2 boneless, skinless chicken breasts
2 eggs
¼ cup milk
½ cup all-purpose flour
1 cup seasoned panko or breadcrumbs
1 teaspoon onion salt
½ teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons vegetable or canola oil
⅓ cup shaved Parmesan cheese
1 small lemon, cut into 4 wedges
Instructions
Place the chicken breasts in a large heavy-duty zip-top freezer bag and put in the freezer for 20 minutes. Meanwhile, cover a cutting board as well as a baking sheet with waxed paper and set both aside. In a shallow bowl, whisk the eggs, then add the milk and whisk together. Set aside. Place the flour in a shallow container and the panko or breadcrumbs in a separate shallow container and set both aside.
Place the slightly frozen chicken breast on the cutting board and put the palm of your hand on the top. Very carefully, slice the chicken in half horizontally. Then place each piece in a single layer in a large heavy-duty freezer bag. Pound with a meat mallet so that the chicken is no more than ½ inch thick. Repeat with the other chicken breast so you have 4 thin chicken cutlets.
Sprinkle evenly with salt and pepper. Dredge in the egg mixture, then flour and finally panko or breadcrumbs. Place on the lined baking sheet and press each cutlet so that the breading is even. Place in the refrigerator for 10 minutes.
Meanwhile, place the butter and oil in a large skillet over medium-high heat. When hot, add half the cutlets and cook 3–4 minutes on each side, flipping only once. When evenly browned, drain on paper towels and cover loosely with aluminum foil. Repeat with the remaining cutlets.
When ready to serve, sprinkle each cutlet with a generous portion of shaved Parmesan and a squeeze of lemon juice. Serve warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/making-the-cutlet/