CHICKEN MILANESE
Chicken Milanese
Serves 4
Ingredients
4 - 4 ounce Boneless Chicken Breasts
½ Tsp Coarse Kosher Salt
½ Tsp Black Pepper
½ Tsp Onion Powder
½ Tsp Garlic Powder
2 Eggs, large
3 Tbsp Whole Milk
½ Tsp Hot Sauce, preferred Franks
⅓ c Flour
1 c Breadcrumbs
¼ c Parmesan Cheese, grated
2 Tbsp Parsley, chopped
½ c Grapeseed Oil
Flaky Sea Salt
Directions
In a ramekin or small bowl, mix the garlic powder, onion powder, salt and pepper, set aside.
On a large cutting board, slice each chicken breast horizontally, almost all the way through. This technique is called “Butterflying”
Open up the breasts and pound them out until very very thin. Sprinkle both sides with the garlic and onion powder mixture. You will not use it all, add the leftover to the breadcrumbs.
Set up three dishes:
Add the flour to one dish.
Mix eggs, milk and hot sauce in the second dish.
Mix breadcrumbs, parmesan cheese, parsley and leftover spice mixture to the third dish.
Dredge the chicken carefully in the flour mixture, then egg mixture and then into the breadcrumbs; pressing to adhere.
Add each of the chicken to a plate lined with parchment or wax paper until you’re ready to start cooking.
In a large cast iron skillet, heat up the grapeseed oil over medium heat. Once the oil is shimmering, add the chicken in batches, two at a time. Cook about 2-3 minutes on each side or until golden brown on each side then transfer to a new plate. Repeat and cook the other two pieces of breaded chicken. While cooking the rest of the chicken, cover the cooked chicken with foil.
Add a pinch of flaky sea salt over each piece of chicken and serve on top of your favorite salad (mine is arugula drizzled with a little extra virgin olive oil and balsamic glaze).
Do ahead tip:
Butterfly/pound out the chicken the day before or morning of, layer wax paper/parchment paper between each pounded out chicken and keep in the refrigerator until you are ready to dredge the chicken.
