🎼 Perfect partnerThat Viral Creamy Garlic Butter Ditalini Pasta Recipe
🍝 ⏱️ 15 min
Oven + stovetop — no fighting over heatShares 5 ingredients (chicken, pepper, black)
👨🍳 Instructions
6 stepsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Gather all ingredients and preheat the oven to 200 degrees F (95 degrees C) to keep cooked chicken warm.
2
In three separate shallow dishes, prepare the breading station: beat eggs with salt and pepper in one dish, spread flour in another dish, and place seasoned bread crumbs in the third dish.
3
Working with one chicken breast at a time, gently coat the chicken in flour, shaking off excess. Then dip the floured chicken into the beaten eggs, and press into bread crumbs. Gently toss the breaded chicken between your hands to remove excess crumbs, and place on a plate without stacking.
4
Heat vegetable oil in a large skillet over medium heat. Pan-fry the breaded chicken in batches of 2 or 3 pieces until golden brown and cooked through, 2 to 4 minutes per side. Verify doneness with an instant-read thermometer, which should read at least 165 degrees F (74 degrees C). Transfer each batch of cooked chicken to the preheated oven to keep warm.
5
Remove the chicken from the oven and plate the Chicken Milanese, arranging lemon wedges alongside for squeezing.
6
Serve hot and enjoy your crispy Chicken Milanese!
🎉
You're all done!
Enjoy your chicken milanese — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Set Up Breading StationUse shallow wide dishes for easy dredging
- Bread the ChickenShake off excess flour before egg dip
- Heat the OilOil should shimmer but not smoke
- Watch out · Pan-Fry ChickenDon't overcrowd the pan for even browning
- Keep Chicken WarmKeep oven door closed to retain heat
- Plate the DishAdd lemon wedges for a fresh citrus kick
- Serve HotServe immediately to keep crust crispy
Swaps, storing and making ahead
Good to know
Swaps
- No Italian seasoned bread crumbs? Use plain bread crumbs mixed with a pinch of dried oregano and basil.
- No vegetable oil? Pan-fry in an equal amount of olive oil instead.
Storing it
Store leftover chicken in an airtight container in the fridge for 3–4 days. Reheat in the oven until steaming hot to help keep the coating crisp.
Making it ahead
Bread the chicken cutlets up to a few hours ahead and keep them covered in the fridge until ready to fry.
Notes by Meez Magic, written for this recipe. Use your judgment.
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