Ingrédients pour Chicken Milanese
- Boneless Skinless Chicken Breast Halves
- Parmesan Cheese
- Fresh White Breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt
- Pepper
- 1 large egg
- 2 tablespoons milk
- Olive Oil
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Lemon
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Comment préparer Chicken Milanese
- Place each chicken breast between two sheets of plastic wrap (wax paper works too). Using a meat mallet or rolling pin, gently pound the chicken to 1/4-inch thickness. Season both sides with salt and pepper.
- In a large shallow dish, combine the Parmesan cheese, panko breadcrumbs, and parsley. Season with salt and pepper.
- In a medium bowl, whisk together the egg and milk.
- Dip each chicken breast into the egg mixture, ensuring it's fully coated. Then, dredge in the breadcrumb mixture, pressing gently to adhere. Shake off any excess.
- Heat the olive oil in a large skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
- Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- In the same skillet, melt the butter over medium heat. Whisk in the lemon juice.
- Transfer the Chicken Milanese to a serving platter. Drizzle with the lemon-butter sauce and garnish with extra lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
3g
Fat
118g
Carbs
3g
