Imen Dridi Chicken Milanese is a classic Italian dish made with boneless, skinless chicken breasts, all-purpose flour, eggs, panko breadcrumbs, and other simple ingredients. This recipe takes about 30 minutes to make and serves 4 people.
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💗 Why This Recipe Will Leave You Wanting More:
- Crispy Texture: Panko crust offers a satisfying crunch.
- Quick Prep: Ready in just 30 minutes.
- Bright Flavors: Lemon zest adds a zing.
- Versatile Dish: Pair with various sides.
❓ What Is Bobby Flay Chicken Milanese Recipe?
Bobby Flay’s Chicken Milanese is a dish comprising boneless chicken breasts coated in flour, eggs, and panko breadcrumbs. This crispy delight, known for its golden texture and savory taste, gets its name from Milan, Italy, where it originated. The chicken, pounded thin and fried to perfection, offers a delightful crunch with tender meat inside.
🍗 Bobby Flay Chicken Milanese Ingredients
- 4 boneless, skinless chicken breasts (each about 6 ounces)
- 1/2 cup all-purpose flour
- 3 large eggs whisked with a few tablespoons of water until smooth
- 2 cups panko breadcrumbs
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 red onion, thinly sliced
- 2 ounces baby arugula
- 1/4 cup freshly grated Parmesan cheese, optional
🥠 How To Make Bobby Flay Chicken Milanese
- Sandwich a chicken breast between two pieces of wax paper. Use a meat mallet, a rolling pin, or a heavy pan to pound the meat until it is 1/4 inch thick. It is better if it is smaller and more even. Do it again with the rest of the chicken.
- Each small baking dish should have flour, eggs, and breadcrumbs in it. Season each with salt and pepper.
- Add salt and pepper to both sides of the chicken. Coat each breast in flour, then tap off the extra. After that, dip it in the egg wash and let the extra run off. Lastly, coat the chicken in the breadcrumbs. Press down on both sides to help the crumbs stick evenly. Place a wire rack over a baking sheet with a lip around the edge and add the fried chicken. You can do this step up to 30 minutes ahead of time.
- In a large sauté pan with high sides, heat 2 inches of canola oil over medium heat until the oil starts to shimmer. In a single layer, cook one or two cutlets at a time for about three minutes on each side, or until golden brown. Place the cutlets on a second wire rack that is set over a baking sheet with a lip, and sprinkle them with salt right away. Take a break with the cutlets while you make the salad.
- In a medium bowl, mix the lemon juice, salt, and pepper together using a whisk. Mix in the 1/4 cup of olive oil slowly with a whisk until the dressing is smooth. Add the onion and stir. Then, wait a moment. If you think it needs it, add more olive oil. Put in the greens and Parmesan. Mix them together and add salt and pepper to taste.
- Put a cutlet on a plate and add a lot of salad on top of each one. Add lemon wedges to the side.
💭 Recipe Tips
- Proper Thickness: Ensure chicken breasts are uniformly pounded to about ¼ inch for even cooking and a crispy crust.
- Ideal Oil Temperature: Maintain oil at 350°F to prevent soggy breading and achieve that perfect golden-brown finish.
- Balanced Seasoning: Season flour and breadcrumbs adequately to enhance flavor without overpowering the dish.
- Gentle Handling: Avoid pressing the breadcrumbs too firmly onto the chicken to retain its airy, crispy texture.
- Freshness Matters: Opt for fresh arugula and a splash of lemon for a vibrant, tangy contrast to the dish’s richness.
🥗 What To Serve With Chicken Milanese?
Serve Bobby Flay’s Chicken Milanese with wedges salad , a side of arugula salad tossed in a light vinaigrette, and a sprinkle of freshly grated Parmesan cheese for a refreshing and complementary accompaniment.
🎚 How To Store Leftovers Chicken Milanese?
- In The Fridge. Store Leftovers Chicken Milanese in airtight containers in the fridge for up to 2 days.
- In The Freezer. To freeze Leftovers Chicken Milanese wrap individually and store for up to 2 months.
🥵 How To Reheat Leftovers Chicken Milanese?
- Oven Method: Place Leftovers Chicken Milanese in a preheated oven at 375°F for 10-15 mins for crispiness.
- Air Fryer: Reheat Leftovers Chicken Milanese at 350°F for 3-4 mins to maintain the crunch.
- Toaster Oven: Reheat Leftovers Chicken Milanese at 325°F, checking every 3 mins for desired warmth and texture
FAQs
How Do You Keep Chicken Milanese Warm And Crispy Before Serving?
To keep Chicken Milanese warm and crispy, place on a wire rack in a 200°F oven for up to 30 minutes before serving.
Can I Use Chicken Thighs Instead Of Chicken Breasts For Milanese?
Yes, chicken thighs work well for Milanese adjust cooking time for thickness to ensure they cook through.
How Can I Prevent The Breading From Falling Off The Chicken?
Pat chicken dry, use a light coating of flour, dip in egg mixture, and gently press breadcrumbs for adhesion.
Can I Marinate The Chicken Before Making Chicken Milanese?
It’s not traditional, but a brief marinade in seasoned buttermilk can add flavor before breading pat dry before breading.
Bobby Flay Chicken Milanese Nutrition Facts
Amount Per Serving
- Calories: 450 kcal
- Protein: 35 grams
- Carbohydrates: 25 grams
- Fat: 25 grams
- Fiber: 2 grams
- Sodium: 800 milligrams
Bobby Flay Chicken Milanese
Description
Chicken Milanese is a classic Italian dish made with boneless, skinless chicken breasts, all-purpose flour, eggs, panko breadcrumbs, and other simple ingredients. This recipe takes about 30 minutes to make and serves 4 people.
Ingredients
Instructions
- Sandwich a chicken breast between two pieces of wax paper. Use a meat mallet, a rolling pin, or a heavy pan to pound the meat until it is 1/4 inch thick. It is better if it is smaller and more even. Do it again with the rest of the chicken.
- Each small baking dish should have flour, eggs, and breadcrumbs in it. Season each with salt and pepper.
- Add salt and pepper to both sides of the chicken. Coat each breast in flour, then tap off the extra. After that, dip it in the egg wash and let the extra run off. Lastly, coat the chicken in the breadcrumbs. Press down on both sides to help the crumbs stick evenly.
- Place a wire rack over a baking sheet with a lip around the edge and add the fried chicken. You can do this step up to 30 minutes ahead of time.
- In a large sauté pan with high sides, heat 2 inches of canola oil over medium heat until the oil starts to shimmer. In a single layer, cook one or two cutlets at a time for about three minutes on each side, or until golden brown. Place the cutlets on a second wire rack that is set over a baking sheet with a lip, and sprinkle them with salt right away. Take a break with the cutlets while you make the salad.
- In a medium bowl, mix the lemon juice, salt, and pepper together using a whisk. Mix in the 1/4 cup of olive oil slowly with a whisk until the dressing is smooth. Add the onion and stir. Then, wait a moment. If you think it needs it, add more olive oil. Put in the greens and Parmesan. Mix them together and add salt and pepper to taste.
- Put a cutlet on a plate and add a lot of salad on top of each one. Add lemon wedges to the side.
Notes
- Proper Thickness: Ensure chicken breasts are uniformly pounded to about ¼ inch for even cooking and a crispy crust.
Ideal Oil Temperature: Maintain oil at 350°F to prevent soggy breading and achieve that perfect golden-brown finish.
Balanced Seasoning: Season flour and breadcrumbs adequately to enhance flavor without overpowering the dish.
Gentle Handling: Avoid pressing the breadcrumbs too firmly onto the chicken to retain its airy, crispy texture.
Bobby Flay Chicken Milanese
