Name: Chicken Milanese
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 5 slices hearty white sandwich bread , torn into pieces; 3/4 cup grated Parmesan cheese; 1/4 cup all-purpose flour; 3 large eggs; 2 garlic cloves , minced; 1 teaspoon grated zest and 2 tablespoons juice from 1 lemon; 6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds); Salt and pepper; 1/2 cup vegetable oil

Why This Recipe Works

We wanted our Chicken Milanese recipe to feature tender, lemony chicken cutlets with a crisp, golden bread coating and flavorful meat. We preferred the fresh taste of homemade bread crumbs in our recipe. Pulsing them in the food processor with a bit of Parmesan cheese made for an even more flavorful coating for the cutlets in our Chicken Milanese. The traditional three-step breading method created the best crust: We rolled the chicken in flour followed by beaten egg and, finally, a coating of fresh bread crumbs. The initial flour coating gave the egg something to cling to, lending our Chicken Milanese its crisp crust.

Before You Begin

Serve these lemony cutlets over pasta, with a green salad, or as a sandwich.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread and 1/4 cup cheese in food processor until coarsely ground; transfer to shallow dish. Combine remaining cheese and flour in second shallow dish. Beat eggs with garlic and lemon zest in third shallow dish.

Pat chicken dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with cheese-flour mixture, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.

Heat 1/4 cup oil in large nonstick skillet over medium heat until just smoking. Fry half of cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Sprinkle cutlets with lemon juice. Serve.