Chicken Milanese

Course : Chicken
Serves: 4
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4 medium chicken breast halves -- skin
2 tablespoons parmesan -- freshly grated
1 tablespoon parsley -- minced fresh
1/8 tablespoon pepper -- freshly ground
1/2 cup milk
2 tablespoons butter -- unsalted
1 medium lemon -- quartered
3/4 cup parmesan -- freshly grated
3/4 cup breadcrumbs -- fresh white
1/8 tablespoon salt
1 large egg
2 cups olive oil
2 tablespoons lemon juice -- fresh
1 tablespoons parsley springs -- fresh

Preparation / Directions:

Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs.

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