I can’t believe that in the 5 years I’ve had this website, I haven’t posted this recipe for Chicken Milanese.
It’s one of my favorite dishes and certainly in the top 5 chicken dishes that I make…if not the top 3.
You probably know that anything with Milanese in the title refers to a cutlet, breaded and fried.
Where THIS Milanese differs is in the tangy, mustard coating beneath the breading. Flavor galore!
I top mine with a simple arugula salad and try not to eat more than my fair share.
There are a few steps in the breading process (I made my own Gluten Free breadcrumbs) but other than that, this is a pretty simple and straightforward dish.
Here’s what you need:
Chicken Breasts, Breadcrumbs (GF optional), Flour (GF optional), Eggs (you need 2!), Lemon, Dijon Mustard, Garlic, Oregano, Olive Oil, Arugula, Parmesan Cheese (optional), Salt & Pepper
Click here for a Chicken Milanese Shopping List
I have 3 of our old faithful friends – the boneless, skinless, chicken breast halves.
If you tire easily of boring chicken breasts, you should try making them into quick cooking little cutlets. The method here is similar to our Sesame Ginger Lime Chicken where splitting and pounding the chicken breasts slightly thinner lets them cook quickly without drying out.
Run a sharp knife horizontally through the chicken breast to make 2 thinner cutlets.
I haven’t shown it here, but if you place your hand flat on top of the chicken, it will keep it from shifting around on your board.
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