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Dairy in a Chicken Milanese

dairy in a chicken milanese

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Discover how dairy elevates Chicken Milanese into a tender, crispy masterpiece. This recipe combines marinating and Parmesan-infused breading for the ultimate comfort food experience.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups whole milk or buttermilk
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 1 cup plain breadcrumbs
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  • Marinate the Chicken:
    • Place chicken breasts in a shallow dish. Cover with milk or buttermilk and refrigerate for at least 1 hour.
  • Set Up the Breading Station:
    • In separate bowls, prepare flour, whisked eggs (with 1 tablespoon of milk), and a mixture of breadcrumbs and Parmesan cheese.
  • Bread the Chicken:
    • Remove the chicken from the marinade and pat dry. Coat in flour, dip in egg wash, and dredge in the breadcrumb mixture.
  • Cook the Chicken:
    • Heat olive oil in a skillet over medium heat. Fry each chicken breast for 3–4 minutes per side until golden and cooked through.
  • Serve:
    • Enjoy with a fresh salad, roasted vegetables, or your favorite pasta.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to retain crispiness.
  • Tips:
    • Use fresh Parmesan for the best flavor.
    • Ensure the oil is at the right temperature (around 350°F) to prevent soggy crust.