After struggling to find a pasta-friendly chicken Milanese recipe, I decided to create my own. The result? A crispy, speedy, and utterly delectable dish!
Ingredients:
- 1 cup Italian seasoned bread crumbs
- 2 skinless, boneless chicken breast halves, thinly sliced
- ¾ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil for frying
- kosher salt and ground black pepper to taste
- 1 lemon, cut into wedges
Directions:
- Begin by preheating your oven to 200 degrees F (95 degrees C).
- Take two large eggs and beat them with a pinch of salt and pepper in a shallow dish.
- In another dish, spread out three-fourth cup of all-purpose flour, and in a third dish, place one cup of Italian seasoned bread crumbs.
- Take a skinless, boneless chicken breast and slice it thinly. You should have two pieces.
- Working with one piece at a time, gently press the chicken into the flour to coat, shaking off any excess.
- Next, dip the chicken into the beaten eggs, ensuring it's coated, then press it into the bread crumbs, covering it evenly.
- Gently toss the chicken between your hands to remove any excess bread crumbs. Place the breaded chicken on a plate without stacking.
- Heat one-fourth cup of vegetable oil in a large skillet over medium heat.
- Pan-fry the chicken in batches of 2 or 3 pieces until they are golden brown and no longer pink in the center, which should take 2 to 4 minutes per side. You can use an instant-read thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C).
- Once cooked, transfer the chicken to a baking sheet and keep it warm in the preheated oven while you cook the remaining chicken.
- Serve the breaded chicken with lemon wedges for a delightful flavor boost.