Your cart is Empty.
Close
Subtotal:
Featured Menu Browse Recipes By Learn About Recipes By

Michael Chiarello's Chicken Milanese

Simple ingredients combine into a stunning dish to impress your friends.

Michael Chiarello's Chicken Milanese

Ingredients

8 (2-ounce) pieces boneless, skinless chicken breast
1 lemon, quartered
2 cups fine dried bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
  olive oil, for frying
  sea salt, preferably gray salt
  black pepper
CHEFS Best SellersClose

Peppercorns Options

Cooking Instructions

Michael Chiarello is a popular host on the Food Network and Fine Living channels. He just won his third Emmy award. No wonder. He's informative, hospitable, and his food is delicious and approachable. This recipe is a perfect example of Michael Chiarello's ability to combine simple ingredients into a stunning dish. All you need is a really good fry pan.

With a meat mallet, pound the chicken breasts between sheets of plastic wrap to 1/8-inch thickness. Season the chicken with salt and pepper, pressing the seasonings into the meat with your fingers.

In a small bowl, combine the bread crumbs, cheese, parsley, 1 teaspoon salt and several grinds pepper. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. In a shallow bowl, beat the eggs lightly. Dip the cutlets in the flour, shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl.

Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer.

With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets. Divide the cutlets among 4 plates. Serve immediately.

Recipe courtesy of Michael Chiarello.

Equipment List

Tongs
Serrated Utility Knife
Mixing Bowls
Whisks
CHEFS Best SellersClose

Options

Rosle Flat Whisk

Rosle Flat Whisk

Price: $21.95

OXO 11

OXO 11" Balloon Whisk

Price: $9.99

Fry Pan
CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Close
Get Email Exclusives
Close
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!