Chicken Milanese
Serves 2 Wine Pairing: Depends on what you’re eating with it. Hundred Suns is perfect with the Chicken Milanese by itself. Herd/Hart Sauvignon Blanc if served alongside the Arugula/Radicchio Salad. If you were to spoon some mushrooms over the chicken like we did here with a Marsala sauce, the Bourgogne Rouge would be perfect! This is what I used to call Chicken Piccata. As a 15 year old one summer, I decided I wanted to make dinner for the family. Little did I know, my love for cooking would manifest that evening as I sifted through one of Giada’s cookbooks trying to figure out what to make. I came across her Chicken Piccata and got to work. Chicken Piccata is traditionally breaded and served with a lemon, butter and caper sauce. Over the years, my Chicken Piccata took on more of a Chicken Milanese. I’m not a huge fan of capers and I crave the crunch of a perfectly breaded chicken cutlet that hasn’t lost its crunch from any sort of sauce. I’ve found that sunflower oil is key to the crunch! So, here we are today. I serve this alongside many things from a side of pasta, zucchini carpaccio, Arugula + Radicchio Salad, and on and on. I’ve even served it with a spoonful of the Green Herb Sauce on top with green onion! This is a staple in my kitchen and I hope it becomes one of yours too. Ingredients
- 4 Chicken Cutlets (I always like leftovers of this)
- 2 cups Breadcrumbs
- 1 cup Parmesan
- 2 eggs
- ¼ cup chopped parsley (save some leaves for garnish)
- ½ cup Lemon Zest
- ¼ cup Lemon Juice
- 6 slices of Lemon
- Red Pepper Flakes
- Cracked black pepper
- Sea Salt
- Sunflower Oil
In a bowl, mix together breadcrumbs, parmesan, parsley, ¼ cup lemon zest, and red pepper flakes. Take a baking dish or plate and cover the bottom with the breadcrumb mixture. Whisk the 2 eggs together in a bowl big enough to fit the chicken cutlets and season the egg mixture with cracked black pepper and sea salt. Drench the chicken cutlets in the egg mixture and cover all sides. Let excess drip off before transferring to the breadcrumb mixture. Pat each side down so the breadcrumbs stick. Heat a skillet with sunflower oil over medium/medium high. Make sure there is enough oil to cover the bottom of the skillet and then some. Place both cutlets in and let cook for about 4 minutes or until the breadcrumbs have turned golden brown. Throw in the 6 lemon slices and let them fry in the oil. Flip and cook on the other side for another 4 minutes. If you are preparing these for a party, you can par-cook the cutlets in the skillet and then throw them in the oven to warm up before serving. Otherwise, plate and garnish with parsley, sea salt, and lemon slices.