Matt Xiaxiang
Home
Recipe index
Main dishesChicken Milanese
Breadcrumbs infused with a mix of dried herbs and lemon zest coats thinly pounded chicken.
Chicken Milanese goes great with a light refreshing salad. My favourite is a simple rocket leaf salad with shaved parmesan, radishes and fennel. A drizzle of a honey and dijon mustard dressing with a touch of lemon juice perfectly balances the chicken and peppery salad.
Other variations can include cherry tomatoes and red onion with a balsamic vinegar dressing. Don't forget the parmesan and lemon juice!
Ingredients
- 4 large Chicken breasts
- 2 Eggs
- 200 grams Fresh breadcrumbs
- 1 tablespoon Garlic powder
- 1 handful Fresh parsley
- 1 tablespoon Dried oregano
- 1 large Lemon
- 3 teaspoons Salt
- 3 teaspoons Ground black pepper
- Olive oil
Instructions
- In a shallow bowl, combine the fresh breadcrumbs, garlic powder, chopped fresh parsley, dried oregano, lemon zest, 2 teaspoons of salt and black pepper each. Mix until evenly distributed.
- Place the beaten eggs in a shallow bowl and season with the remaining salt and ground black pepper.
- Butterfly the chicken breast and cover with cling film or parchment paper. Start at the thickest part of the chicken breast and gently pound it out, working towards the thinner ends.
- Dip each pounded chicken breast into the beaten eggs, letting any excess drip off. Press it into the seasoned breadcrumbs, ensuring the chicken is evenly coated.
- Add enough olive oil to a pan to almost completely submerge the pounded chicken. Heat on medium-high to 175°C.
- Fry the chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan and drain on paper towels and a wire rack. Sprinkle a little extra salt on top.
- Leave to rest for about 5 minutes before serving with a side salad.
My notes
Cooking tips
- Pounded chicken: If the breasts are uneven in thickness, they may cook unevenly, so it's important to pound them to an even thickness. Be careful not to tear the meat.
- No flour: Flour is not used in this recipe as it can cause the breadcrumbs to not stick properly.
- Oil temperature control: Ensure you maintain the oil temperature to prevent the oil from burning and leaving a bitter taste to the chicken.
- Avoid overcrowding when frying: Fry in batches if necessary, ensuring not to overcrowd the pan as this can cause uneven cooking and soggy fried chicken.
- Resting the chicken after frying: Lightly dab with a paper towel to absorb excess oil and rest on a wire rack to absorb excess oil. This helps keep the food crispy.
Alternative ingredients
- If you can't make fresh breadcrumbs, use panko breadcrumbs instead.
- Instead of using eggs as a binder for fried chicken.
- Instead of olive oil, you can use vegetable oil or other high smoke point oils such as canola or peanut oil.
- Dried herbs can be used instead of fresh herbs such as the parsley.
Storage instructions
Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation from forming, which can make the food soggy.
- Refrigeration: Place in an airtight container. It can be stored for 3-4 days.
- Freezer: Separately lay each piece of chicken on a tray and freeze. Once frozen, you can transfer them all to a freezer-safe container. This process prevents the chicken from sticking to each other. Store for 2-3 months.
Re-heating instructions
The fried chicken can be cooked from frozen or after being thawed in the fridge overnight.
- Oven: Pre-heat your oven to 190°C. For extra crispiness, you can place a wire rack on the baking sheet to allow airflow. Bake for 25-30 minutes if cooking from frozen or 10-15 minutes if it has thawed beforehand.
- Stove: Re-fry in olive oil at 175°C for 2-3 minutes from thawed, or 3-4 minutes from frozen on each side until hot throughout.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 421kcal (19%), Protein: 34g (57%), Fat: 15.2g (19%), Saturated fat: 3.2g (21%), Carbohydrates: 32.3g (12%), Sugars: 1.3g (5%), Fibre: 2g (7%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.