Chicken Milanese { Pollo alla Milanese}

Golden brown Chicken cutlets on white plate with pasta covered in tomato sauce and a basil sprig.

5 from 15 votes

Chicken Milanese { Pollo alla Milanese}

A variation of the usual Chicken Milanese recipe using Italian seasoned panko crumbs and dipping it in buttermilk. The result is a very crunchy coating that keeps its crunch even when the chicken is cold.

Prep Time30

Cook Time15

Total Time45

Course: main dish

Cuisine: Italian

Servings:

Calories: 659kcal

Author: Marisa Franca @ All Our Way

Ingredients

4 medium boneless skinless chicken breasts
1 cup all-purpose flour
3 cups Italian Style Panko breadcrumbs
2 cups buttermilk
⅓ cup grated Parmesan cheese--mix thoroughly with the Italian Style Panko crumbs
Salt and pepper
Peanut Oil for frying

Instructions

Clean the chicken breasts and place each one between two pieces of plastic wrap and spray the chicken with a little bit of water -- this makes the chicken flatten easier without tearing.
Using the flat side of the meat mallet pound the chicken until it is about ¼-inch thick. Salt and pepper on both sides.
This step can be done ahead of time. Put the chicken back in fridge if not continuing with the breading.
Set up a breading station by putting the flour in a plastic bag, the buttermilk in a shallow dish , and the panko/ Parmesan mixture on a piece of wax paper.
Coat each breast first with flour, then dip into the buttermilk-- letting excess drip back into the dish , and finally put the breast in the breadcrumbs, pressing the breadcrumbs into the chicken so that the breast is thoroughly coated.
Put the finished breast on a wire rack over a baking sheet. Repeat the breading process with the remaining breasts.
Preheat oven to 170 F
Line a baking sheet with paper towels.
In a large cast iron skillet ( 12 inch) or saute pan, add about ¼ inch of peanut oil.
Heat the oil over medium heat. Test the oil by dipping a corner of the breaded chicken into the pan. The oil should sizzle immediately -- don't get too anxious -- if it doesn't sizzle just give it a little more time.
Once the oil is ready put two breasts in at a time. Cook them for several minutes on one side -- until they're a golden color, then carefully flip them and continue cooking until the second side is golden and fully cooked.
Transfer the cooked breasts to the paper-lined baking sheet and keep them warm in the oven.
Continue with the remaining two breasts and once they're done transfer them to the paper-lined baking sheet and keep warm in the oven.
When you're ready to dish the plate, top with your choice of baby salad greens and dressing made your way.

Notes

Serve up some pasta with our quick and easy San Marzano Tomato Sauce.

Nutrition