Originating in Milan, Italy; Milanese means dredging thin slices of meat in eggs and breadcrumbs; then pan frying them until crispy and golden brown. It is almost always served with a salad.
Chicken Milanese
In Milan, this dish is made with veal. We use chicken cutlets or breasts, thinly sliced.
Serve with a simple green salad, or cut up a few tomatoes, a little fresh mozzarella, chopped basil and drizzle with a really good finishing olive oil. (More expensive olive oil in smaller jars, intended for drizzling – we love Thalia Greek Extra Virgin Olive Oil).
If it is summer, and zucchini is in season, a few in the pan are a delicious addition. About a third of a medium – small zucchini (80 gr) = 2 CHO.
Ingredients
- 2 large chicken breasts or 6 – 8 cutlets 0 CHO
- 1 large egg beaten 0 CHO
- 1/3 cup (50 gr) Stickling’s Rice Bread Crumbs (17 CHO/20 GR) 42.5 CHO
- ¼ cup (20 gr) Parmesan Cheese, grated 0 CHO
- 2 TBSP Ghee/clarified butter or olive oil 0 CHO
- Pepper 0 CHO
- 1 tsp. dried herbs optional 0 CHO
- Lemon wedges to garnish 0 CHO
TOTAL CHO 42.5 CHO
- 6 SERVING PIECES (42.5 CHO DIVIDED BY 6) 7 CHO EACH
- 8 SERVING PIECES (42.5 CHO DIVIDED BY 8) 5.3 CHO EACH
Instructions
- The key to this meal is thinly sliced chicken breasts, regardless of whether you slice in half vertically as well as horizontally; or pounded cutlets all about ¼ inch thick……and a very hot skillet.
- These take about 6 minutes total to sauté, so prepare salads and sides before turning on the stovetop.
- Add beaten egg to one flat dish.
- Mix rice crumbs and parmesan cheese in another.
- Cut and/or pound chicken so each piece is about the same size and ¼ inch thick.
- Heat clarified butter (Ghee) in a skillet.
- Dredge chicken in egg bath and shake off excess, then into the rice crumbs and cheese. Place in hot skillet, without crowding. 2 batches will be required.
- Fry for 3 minutes, flip chicken and cook another 3 minutes. Remove chicken to plate lined with paper towels and continue to fry remaining chicken.
- *If cooking zucchini, add medallions in the last 3 minutes of cooking the second batch of chicken. Flip part way through. Season lightly with salt and pepper.
- Serve chicken immediately with salads of and sides of choice.
