Description
In our increasingly hectic lives, I've noticed my friends often resort to takeout when they're too exhausted to cook after a long day or lack inspiration. The next time I hear someone talk about their to-go order, I plan to respond, ”Can we all agree that we have a lot to thank chicken for?” The unsung hero of versatility and deliciousness, it offers us amazingly easy and quick options like zesty chicken fajita bake, chicken salad, and the star of this meal time: crispy, juicy chicken Milanese. The breadcrumb crust has an umami packed flavor from the parmesan cheese, all pan fried to crunchy, golden perfection in under 30 minutes.
Ingredients
- 1/2 cup (60 grams) all-purpose flour
- 3/4 teaspoon fine salt, divided
- 2 large eggs
- 1 tablespoon water
- 1 1/4 cups (177 grams) plain dried breadcrumbs
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- 1/2 teaspoon ground black pepper
- 4 (4- to 5-ounce) chicken cutlets (1/4-inch thick)
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- Lemon wedges, for serving
Directions
- Gather the ingredients.
- Whisk together 1/2 cup (60 grams) all-purpose flour and 1/4 teaspoon fine salt in a shallow dish.
- Crack 2 large eggs into another shallow dish and add 1 tablespoon water. Lightly beat with a fork.
- Whisk together 1 1/4 cups (177 grams) plain dried breadcrumbs, 1/3 cup finely grated Parmigiano-Reggiano, 1/2 teaspoon ground black pepper, and 1/4 teaspoon fine salt in a third shallow dish.
- Working with 1 chicken cutlet at a time, dip into flour, tapping to remove excess, then dip into eggs and turn to fully coat; let excess drip off. Transfer cutlet to breadcrumb mixture and turn to coat, pressing to adhere. Add cutlet back to egg mixture followed by breadcrumb mixture. Transfer to a large plate.
- Set a wire rack inside a baking sheet, and place next to the stove. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 2 cutlets and cook until golden brown and crispy on the first side, 2 to 3 minutes.
- Flip the cutlets and add 1 tablespoon unsalted butter to the pan. Continue to cook over medium heat, swirling the pan often to redistribute the butter, until the cutlets are golden brown on the second side and the thickest portion of chicken registers 155 F, about 2 more minutes. Remove the cutlets to the wire rack and season with 1/8 teaspoon fine salt. Wipe the skillet clean and repeat the process with the remaining 1 1/2 tablespoons olive oil, 2 chicken cutlets, 1 tablespoon unsalted butter, and 1/8 teaspoon fine salt.
- Divide the cutlets among plates and serve with lemon wedges.
