Chicken Milanese

Here’s one of those I-don’t-have-a-clue-what-to-make-but-it-has-to-be-fast dinners. You’ll need boneless skinless chicken breasts on hand but you’re likely to have all the other ingredients in your cupboard and refrigerator.

As you would suspect from the name, this style of preparing a cutlet comes from Milan, Italy. You’re more likely to see a giant cutlet of veal Milanese on the menus over there. I usually serve pasta on the side, something simple like pasta with butter, olive oil, garlic and herbs. And you’ll need a vegetable. I usually serve broccoli rabe or Broccoli with Red Pepper Flakes and Toasted Garlic, but Eggplant Caponata would be a fantastic side for this, or Summer Vegetables with Pesto.

It’s simple and quick but really tasty and satisfying. A no-brainer of a dinner that’s in the soul food category.

photo by Jeffrey Allen

Chicken Milanese

You’ll need three shallow bowls, large skillet and paper towel-lined plate.

• 1/4 cup flour
• 1/2 teaspoon garlic salt
• Several grinds of black pepper
• 1 egg
• 1 tablespoon milk
• 3/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 small package large boneless skinless chicken breasts (1 to 1-1/2 pounds or 2 large breasts), pounded thin (1/4” to 1/2” thick)
• Olive oil
• Lemon, cut into wedges

Combine flour, garlic salt and pepper in a dish. In a shallow bowl, whisk the egg and milk. In another dish combine breadcrumbs, parmesan, thyme and basil.

Cut chicken into palm- to hand-size portions. One at a time, dredge each piece in the flour, then the egg mixture, dripping off the excess, and then coat all sides with the crumb/cheese mixture.

Heat olive oil over medium-high heat in a large skillet until a breadcrumb sizzles when you drop it in. Add chicken and fry on one side until nicely browned, not burnt or dark brown, but a rich medium brown color. Turn over and fry the other side. As soon as the pieces are done, remove them to a paper towel-lined plate to drain. Immediately squirt lemon juice over the chicken pieces. Serve with lemon wedges on the side.