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.
Recipe Instructions
- Buy a package of Purdue's skinless, boneless chicken breast
- Because the pieces are normally very large slice the chicken breast horizontally in half so you get a thinner strip of chicken
- 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 take smash each side of the chicken well into the bowl of breadcrumbs to make sure they stick well and completely cover the piece of chicken
- Repeat steps 7-9 for each piece of chicken you have
- Take a large cooking pan and put a thin cover of Mazzola corn oil
- Heat the corn 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 desolved place each piece of chicken in the pan
- Cook the milanesas at medium for about 3 minutes to each side and/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