Chicken Milanese is an Italian fancy way to describe breaded chicken cutlet. It is one of Milans signature dishes. Breaded with a mixture of light and airy panko breadcrumbs and sharp and savory, freshly grated parmesan cheese, the chicken is ultra moist and juicy on the inside with deliciously irresistible, crispy crust on the outside.
I can’t get enough of this amazing way preparing chicken breast. Traditionally served with a simple arugula and cherry tomato salad, dressed with olive oil chicken Milanese is a staple at any Italian restaurants. But with this no fuss and fullproof method you can save yourself a trip out and make this succulent chicken in the comfort of your own home.
The key step to the extra moist and tender chicken is to let it marinate for about half an hour in a water seasoned with salt and sugar. The sugar and salt break down the proteins of the chicken and make it butter soft and juicy. I also like butterflying the chicken breast or slicing in in half horizontaly so it is thin, about 1/4 inch.
The chicken is then shallow fried first to achieve that irresistible, golden brown crust and finished in the oven for the inside to cook through. You can enjoy chicken Milanese as is with a side salad or vegetables and your favorite dipping sauces or use it in other dishes like chicken parmesan. Any way you decide to eat it it is phenomenally tasty and easy to make as a bonus.
