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Chicken Milanese More Recipes Like This


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Ingredients: Metric Units
1/3 c. flour
2 eggs, beaten
1 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
2 tsp. dried basil
1 tsp. dried thyme
1 lb. boneless chicken breast
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
2 Tbsp. vegetable oil
Directions:
Breaded cutlets are always a hit. A little goopy on the fingers to make them, but pounding them flat is a great stress release and the flattened cutlets cook up in a snap!

Note on leftovers: If you should have any leftovers, cutlets make a great sandwich or wrap. Or slice into thin strips and serve topping a green salad.

Variations: Just about any meat can be prepared this way. Try it with pork!

Start by preparing the chicken. Using a sharp knife, cut it into thick cutlets. Place a cutlet on a piece of plastic wrap or waxed paper. Fold the plastic (or paper) over the top of the cutlet and pound with a meat mallet or the heel of your fist. End up with a cutlet about 1/4 in. thick. Try to make each cutlet about the same thickness so that each one will take about the same time to cook.

Take three large shallow plates. On the first plate, place the flour. On the second plate, place the beaten eggs.

Note on technique: You can skip the flour and egg dredging if you're pressed for time. Or just exhausted did I just hear you say, "I'm so not doing that"? But be advised the breadcrumb mixture won't adhere as well. Another time saver would be to use "seasoned breadcrumbs," but it's not quite the same.

On the third plate, combine the breadcrumbs, Parmesan cheese, basil, and thyme.

Dredge the cutlets first in flour, then in egg, then in breadcrumbs.

In a large skillet, melt butter and oil over medium heat. Once it's hot (and before the butter browns), add the cutlets. Don't crowd the pan: a single layer only, please, and no touching!

Set the oven to "warm" and get a large baking sheet. If the cutlets don't all fit in one skillet batch, then you'll need to keep the first ones warm while you cook the others.

Let the cutlets cook until golden brown and no longer floppy. Resist the urge to flip them often: you'll just end up with "naked" cutlets.

When the first batch of cutlets are done, transfer them to the warm oven to hold while you cook the rest.

Serve alongside Stuffed Tomatoes and dressed greens for a light summer supper.
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Contributed on: and modified on Monday August 20th, 2007