Description
Bobby Flay’s Chicken Milanese delivers crispy, golden perfection with a zesty Italian-inspired twist. Juicy chicken breasts coated in seasoned breadcrumbs create a delightful crunch that will transport your palate to the streets of Milan.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts (each about 6 ounces / 170 grams)
Coating and Breading Ingredients:
- ½ cup all-purpose flour
- 3 large eggs (whisked with a few tablespoons of water until smooth)
- 2 cups panko breadcrumbs
- Kosher salt
- Freshly ground black pepper
Dressing and Garnish Ingredients:
- 2 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil (plus more as needed)
- ½ red onion, thinly sliced
- 2 ounces (57 grams) baby arugula
- ¼ cup freshly grated Parmesan cheese (optional)
- Canola oil (for frying)
- Lemon wedges (for garnish)
Instructions
- Place chicken breast between two sheets of wax paper. Gently flatten the meat using a meat mallet, rolling pin, or heavy skillet until uniformly 1/4 inch thick. Repeat the process for remaining chicken breasts, ensuring even thickness.
- Prepare three separate shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. Lightly season each station with salt and freshly ground black pepper.
- Season chicken breasts with salt and pepper on both sides. Carefully dredge each piece in flour, shaking off excess. Dip into egg wash, allowing surplus to drip off, then thoroughly coat with seasoned breadcrumbs. Press breadcrumbs gently to ensure even coverage.
- Arrange breaded chicken cutlets on a wire rack positioned over a rimmed baking sheet. This preparation can be completed up to 30 minutes before cooking.
- Heat 2 inches (5 centimeters) of canola oil in a large sauté pan over medium heat until oil shimmers. Carefully cook chicken cutlets in single layers for approximately 3 minutes per side, achieving a golden-brown exterior. Transfer cooked cutlets to a clean wire rack, immediately sprinkling with salt.
- Prepare vinaigrette by whisking lemon juice, salt, and pepper in a medium bowl. Gradually incorporate 1/4 cup (60 milliliters) olive oil, creating a smooth emulsion. Add chopped onion, allowing flavors to meld. Adjust olive oil if needed. Toss greens and Parmesan, seasoning to taste.
- Plate each crispy chicken cutlet and generously top with dressed salad. Garnish with fresh lemon wedges for brightness and additional flavor.
Notes
- Pound chicken breasts evenly to create a consistent thickness that guarantees uniform cooking and helps the breading adhere perfectly.
- Heat oil precisely to 350°F, which prevents greasy absorption and ensures a crisp, light golden exterior that crackles with every bite.
- Layer seasonings generously through flour and breadcrumb coatings to build complex flavor profiles that complement the tender chicken beneath.
- Pat breadcrumbs gently onto the chicken, allowing a delicate coating that will transform into an irresistibly crunchy exterior during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 180 mg