Made by
Jack & Will

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EBT Friendly: Approximately 100%

Total Time: 30 Minutes

This Chicken Milanese features thin chicken cutlets coated in a crisp mixture of panko and traditional breadcrumbs, then shallow-fried until deeply golden and crunchy. Serve it hot with fresh lemon wedges and parsley for a simple, restaurant-worthy meal.

Ingredients:

0.5x

1x

2x

4x

 

•   2 eggs
•   1/4 milk
•   breadcrumbs
•   panko breadcrumbs
•   chicken cutlets
•   oil (for frying)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Place the CHICKEN CUTLETS between two sheets of parchment paper or plastic wrap.
2. Using a meat mallet or rolling pin, gently pound the chicken until each cutlet is an even thickness of approximately ¼ inch.
3. Pat the chicken dry with paper towels and season both sides with SALT and BLACK PEPPER.
4. Crack the EGGS into a shallow bowl.
5. Add the MILK and whisk until the egg mixture is smooth and evenly combined.
6. In a separate shallow dish, combine the PANKO BREADCRUMBS and TRADITIONAL BREADCRUMBS.
7. Dip one chicken cutlet into the egg and milk mixture, turning it until both sides are fully coated.
8. Allow the excess egg mixture to drip away, then place the cutlet into the breadcrumb mixture.
9. Press the breadcrumbs firmly onto both sides of the chicken so the coating adheres evenly.
10. Repeat the breading process with the remaining chicken cutlets.
11. Pour enough COOKING OIL into a large skillet to create a shallow layer across the bottom.
12. Heat the oil over medium to medium-high heat until shimmering but not smoking.
13. Carefully place one or two breaded chicken cutlets into the hot oil without overcrowding the skillet.
14. Cook for approximately 3–4 minutes on the first side, or until the breading is crisp and deeply golden.
15. Turn the chicken carefully and cook for another 3–4 minutes, or until the second side is golden and the chicken reaches an internal temperature of 165°F.
16. Transfer the cooked chicken to a wire rack or a paper-towel-lined plate to drain any excess oil.
17. Repeat with the remaining cutlets, adding more COOKING OIL to the skillet if needed.
18. Serve the Chicken Milanese immediately with fresh lemon wedges and parsley, if desired.