Chicken Milanese:
Easy, tasty, juicy chicken in minutes.
Compared to other proteins, chicken has long been known for being delicious, yet bland.
Chicken is relatively mild, and especially if you're using the breast cut off the chicken, it can be difficult to season it well unless you planned ahead and marinated for hours in the refrigerator. With this recipe, Silver & Gold shares one of the most delicious ways to cook chicken so that it's simply DELICIOUS and FAST!
We do recommend using the breast of the chicken or this recipe, although it can easily be prepared with any other part of the chicken, whether the thigh or even the tiny cutlets that are so delicious – as long as they are deboned.
You can also make this recipe with a butterfly Porkchop or fast-fry steak!
It's all in the method, and you'll have a quick meal idea that is easy and fresh.
They look HUGE, don't they? Yet every piece is one breast of chicken. It looks very large because what you're essentially doing is pounding the chicken breast inside of a plastic bag (so you can discard it later) that has been filled with seasoned bread crumbs and spices until it's flattened to about 1/4" thickness or slightly thicker.
1/2" in thickness will be too long, which is fine if you don't mind it taking a bit more time to sear and brown!
What are we using to flatten the chicken to that thickness? A ROCK! That's right, a rock. did you really think in primitive times everyone used a meat tenderizer? Nope!
We prefer to use a river rock rather than a meat tenderizer because the tenderizer can "shred" the chicken breast to pieces since it's so tender. Just visit your nearest Big Box Store and pick up a rock (ask the friendly staff there, who will usually let you have one rock for free).
This is the rock we use at Silver & Gold (pictured below). It's quite large and heavy; slightly smaller than the palm of one's hand. It's flat on one side and has rounded edges which both help to flatten the chicken without pulverizing it.
What you'll need:
To make these delicious Chicken Milaneses you will need:
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1 chicken breast per person
(perfect for making a few ahead of time, as they freeze well, or for making meals for one). -
1-1/2 Cup of Italian-seasoned bread crumbs
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1 teaspoon of salt, 1/2 teaspoon of pepper
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1 large plastic zip bag (or a used plastic bread bag)
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2 Tablespoons of oil
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a large skillet
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your rock! (see above for explanation)
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1/2 a lime or lemon
STEP 1 – Put your breadcrumbs and seasonings in the plastic zip bag, and add 1 raw chicken breast. Close baggie, taking any excess air out. Shake to fully coat the chicken, and pound gently to flatten chicken to desired thickness.
Once you've reached the desired thickness, set chicken aside on a plate and repeat the process for all other pieces, adding more bread crumbs and seasonings as needed, depending upon how many pieces you're making.
NOTE: it's important to wash your hands thoroughly after handling raw chicken! Never use the same utensils and plates for raw and cooked chicken. Wash and scrub the rock well after use.
STEP 2 – Heat the skillet to medium-low and add oil to coat well. Once the oil is liquified and moves well in the pan, add the breaded chicken and cook thoroughly until it's browned. Then flip to the other side and cook thoroughly (if unsure, test by cutting through it and seeing if it's no longer pink and still juicy – usually about 3-4 minutes per side, depending on thickness).
Once you are finished cooking the chicken pieces, set them on a clean plate and discard the contents of the zip bag (the breadcrumb mixture) and throw the plastic bag in the garbage. It cannot be used again for any other purpose, since it previously contained raw chicken.
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