Chicken Milanese

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup Panko breadcrumbs
• ¼ cup Parmesan cheese, grated (optional)
• 2 tbsp fresh parsley, chopped (optional)
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 cup vegetable oil
• 2 lemon wedges (optional)

Steps

1. Slice each chicken breast horizontally to create thinner cutlets. Place chicken between two sheets of plastic wrap and pound with a mallet to about 1/4-inch thickness.
2. Set up a breading station: In one shallow dish, place flour. In a second dish, whisk eggs. In a third dish, combine Panko, grated Parmesan (if using), chopped parsley (if using), garlic powder, salt, and pepper.
3. Dredge each chicken cutlet in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C).
5. Carefully place 1-2 chicken cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
7. Serve immediately, garnished with fresh lemon wedges if desired.