What is Chicken Milanese?
Chicken Milanese is a riff off of the classic Italian Veal Milanese where veal is breaded and cooked in butter.
Ingredients needed
For the Chicken Milanese
Chicken breasts. I used skinless, boneless chicken breasts. Flour. Eggs. Breadcrumbs. I used panko breadcrumbs but Italian breadcrumbs or fresh breadcrumbs will also work. Lemon zest. Parmesan cheese. Salt and black pepper. Oil, for frying. Use a neutral vegetable oil like canola oil or avocado oil.
For the Grinder salad Inspired by the very popular Grinder Sandwich which is layered with a variety of meats, cheeses and a very creamy, sharp and zest shredded-lettuce salad. This creamy, crispy salad is the ideal side dish for the crispy chicken.
Lettuce. Iceberg lettuce is perfect here. Cucumber. Red onion. Parmesan cheese. Mayonnaise. Red wine vinegar. Fresh garlic clove. Pickled chillies/pickled jalapeno. Dried oregano. Chilli flakes/red pepper flakes. Salt and black pepper.
How to make Chicken Milanese
Start by breading the chicken. Slice chicken breasts into half horizontally then coat the chicken first in seasoned flour, then in beaten egg and finally in panko breadcrumbs seasoned with lemon zest, grated parmesan cheese, salt and pepper. Cook the chicken in a splash of oil in a large pan set over medium-high heat until golden brown on both sides, approximately 2-3 minutes per side. To make the salad, make the dressing in a large bowl by whisking together the mayonnaise, red wine vinegar, dried oregano, chopped chillies, salt and pepper. Grate in a garlic clove. Shred the lettuce and add to the bowl. Thinly slice the onion and cucumber and add to the bowl along with shaved Parmesan. Toss the salad to coat then serve with the crispy chicken and extra lemon wedges.
Can I make this ahead?
The chicken is definitely best served immediately but any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for 10 minutes until hot and crisp. The salad is best served fresh and will wilt when kept for too long but you can shred the vegetables and make the dressing and keep separate in the fridge for up to 6 hours.
Crispy chicken recipes
