Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs make a delicious substitute. They're naturally juicier but may need slightly longer cooking time. Pound them to an even thickness just like you would with breasts, and follow the same breading process.

How do I keep my breading from falling off during cooking?

The key is proper technique. Make sure your chicken is dry before starting the breading process, press the breadcrumbs firmly onto the chicken, and let the breaded chicken rest for 5-10 minutes before cooking. Also, resist the urge to move the chicken too much in the pan—let it form a crust before flipping.

What can I use instead of panko if I don't have any?

Regular breadcrumbs can work in a pinch, though your coating won't be quite as crispy. For a similar texture, try crushing cornflakes or even crackers into coarse crumbs. Another option is to take day-old bread, toast it until very dry, and pulse it in a food processor.

Can I bake this instead of pan-frying?

Yes! For a lighter version, place breaded chicken on a wire rack set over a baking sheet, spray with cooking oil on both sides, and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through. While it won't be quite as golden as the fried version, it'll still have a nice crunch.

Chicken Milanese Recipe

Name: Chicken Milanese Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: Main Ingredients; 4 chicken breasts; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup all-purpose flour; 2 large eggs, whisked; 1/2 cup bread crumbs; 1 cup panko bread crumbs; 1/2 cup parmesan cheese; 1 tablespoon oil; 2 tablespoons unsalted butter

Description

Chicken Milanese is a classic Italian dish featuring tender chicken breasts coated in a crispy golden crust made from breadcrumbs, panko, and parmesan cheese. This easy-to-prepare main course is perfect for a quick weeknight dinner, offering restaurant-quality flavor in under 30 minutes.

Ingredients

Units Scale

Main Ingredients
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 large eggs, whisked
1/2 cup bread crumbs
1 cup panko bread crumbs
1/2 cup parmesan cheese
1 tablespoon oil
2 tablespoons unsalted butter

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Instructions

Prepare the Chicken: Pound the chicken breast fillets with a meat mallet until they are of even thickness. Season both sides of the chicken with salt and pepper to ensure balanced flavor.
Set Up Dredging Stations: In three separate bowls, place the flour in the first, whisk the eggs in the second, and combine the bread crumbs, panko, and parmesan cheese in the third. This setup makes the breading process easy and organized.
Bread the Chicken: Dip each chicken breast first into the flour, shaking off excess, then into the whisked eggs, again shaking off excess, and finally into the bread crumb mixture. Press the crumbs and cheese into the chicken firmly so the coating adheres well. Repeat with all chicken breasts.
Cook the Chicken: Add the oil and butter to a large skillet or pan and heat over medium heat. Once hot, place the breaded chicken breasts in the skillet and cook for 7-10 minutes, turning once, until both sides are golden and the meat is cooked through.
Drain and Serve: Remove the cooked chicken from the pan and place on a plate lined with paper towels to drain excess oil. Serve immediately for the crispiest texture.

Notes

To store: Wrap the cooled chicken tightly in plastic wrap and refrigerate for up to 3 to 4 days.
To reheat: Bake chicken breasts on a parchment-lined baking sheet at 177°C (350°F) for 10-12 minutes, or until heated through. Microwaving is also possible but results in less crispy chicken.
To freeze: Place wrapped chicken in an airtight container or freezer-safe bag and freeze for up to 6 months. Defrost before reheating.
Pounding chicken ensures even cooking and crispiness.
For a lighter version, bake instead of pan-frying.

Nutrition

Serving Size: 1 chicken breast
Calories: 410
Sugar: 1g
Sodium: 550mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 39g
Cholesterol: 180mg