Milanese= fancy term for breaded chicken cutlets! These are super simple and so very delicious! Most recipes call for chicken breasts, but I used chicken thighs. I like to use thighs more because they are super juicy. Plus, I find them more affordable in the store. The key is pounding the chicken down super thin. It helps it cook more evenly and is more tender. I had my cute little sous chefs help me with this. We had some random sides leftover and I made some couscous. I also made a delicious little strawberry balsamic spinach salad for one of my sides.
2 eggs, lightly beaten
3/4 cup all-purpose flour
2 cups Panko bread crumbs (or regular/Italian bread crumbs)-
5 boneless, skinless chicken thighs (or 4 chicken breasts), pounded down very thin- just be careful not to let them tear
olive oil- I used 2 pans, so I kinda eye-balled it. You are not deep frying these, but I would say add a few generous tablespoons of oil in each pan- more if necessary
Add oil to your pan/skillet
make 3 bowls for your dredging station- 1st flour, 2nd egg, and third breadcrumbs
In this order, coat all your chicken with each ingredient. I use a fork or this so I won’t get claw hands =)
Fry on each side for about 5 minutes (thighs longer than breasts). You know when they are done, because they are firm to the tough, not too soft or too hard.
Remove the chicken and place it on a paper-towel to absorb the oil.
You can do this in batches or just use 2 pans. Much faster that way.