Chicken Milanesas
The secret for this recipe is in the breadcrumbs, Japanese breadcrumbs to be exact. Trust me on this one. I have tried every possible package of breadcrumbs at the grocery store, even going as far as grinding my own from baguettes in a blender. Simply put, Japanese breadcrumbs are the best and for this recipe I recommend nothing else.
Ingredients
- Package of skinless, boneless chicken breast
- Japanese breadcrumbs (Panko)
- Parmesan or Pecorino Romano cheese
- Freshly ground black pepper
- Olive oil
- Lemons (many!)
- Butter
- Thyme
- Salt
- Flour
- 2 eggs
Directions
- If the chicken are thick cut it horizontally in half
- Place 1 plate and 2 bowls on the counter
- In the plate put several spoons of flour (two is usually enough for me)
- In the first bowl crack open 2 eggs, add pepper, salt, and then take a fork and mix well
- In the second bowl put the Japanese breadcrumbs, parmesan cheese, pepper, salt, thyme leaves and mix well
- Take a piece of chicken and rub both sides well in the plate of flour
- Then dunk the chicken in the egg mix
- Now smash each side of the chicken into the bowl of breadcrumbs to make sure they stick well and completely cover
- Repeat steps 7-9 for each piece of chicken
- Take a large cooking pan and put a thin cover of olive oil
- Heat the olive oil at medium to high for about 2 minutes
- Drop half a tablespoon of butter in the cooking pan and spread it around
- Once the butter is disolved place each piece of chicken in the pan
- Cook the milanesas at medium for about 3 minutes to each side or till each side is golden brown
- Use my Farfalle with Spring Onions recipe as a side dish
- Have several slices of lemon at the table so you can pour lemon juice on the chicken
