Chicken Milanese

From Cook's Country | February/March 2008

Why this recipe works:

We wanted our Chicken Milanese recipe to feature tender, lemony chicken cutlets with a crisp, golden bread coating and flavorful meat. We preferred the fresh taste of homemade bread crumbs in our recipe. Pulsing them in the food processor with a bit of Parmesan cheese made for an even more… read more

We wanted our Chicken Milanese recipe to feature tender, lemony chicken cutlets with a crisp, golden bread coating and flavorful meat. We preferred the fresh taste of homemade bread crumbs in our recipe. Pulsing them in the food processor with a bit of Parmesan cheese made for an even more flavorful coating for the cutlets in our Chicken Milanese. The traditional three-step breading method created the best crust: We rolled the chicken in flour followed by beaten egg and, finally, a coating of fresh bread crumbs. The initial flour coating gave the egg something to cling to, lending our Chicken Milanese its crisp crust.

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Serves 4

Serve these lemony cutlets over pasta, with a green salad, or as a sandwich.

Ingredients

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