Best Chicken Caesar Milanese Recipes

CHICKEN CAESAR MILANESE

Steps:

• Chop up a chunk of the Parmigiano-Reggiano, reserving a 2-inch piece for garnish. Using a mini food processor or high-power blender, grate the Parmigiano-Reggiano into a fine powder.
• For the dressing, smash the garlic, adding salt to the garlic to break it down and turn it into a paste.
• In a bowl placed on a kitchen towel to stop it from sliding, combine the garlic, anchovy paste, egg yolks, 1/2 teaspoon of the Dijon mustard and lemon juice. Taste and season with a little salt, as needed.
• Starting with adding a drop at a time, and increasing to a delicate stream, slowly whisk in 1/2 cup of the oil until a creamy, emulsified dressing forms. Add in 3 tablespoons of the grated Parmigiano-Reggiano and adjust the seasoning to taste, adding more salt if needed and definitely adding in some freshly cracked pepper.
• Using a large zip-top bag or plastic wrap and a mallet or rolling pin, pound the chicken breasts to 1/4-inch thick pieces. Season generously with salt and pepper.
• Using three plates or shallow bowls, make your dredging station. In one bowl, combine the flour and garlic powder, in another bowl combine the egg whites, the remaining 1 tablespoon Dijon mustard and 1 tablespoon of water and in the final bowl, combine the plain breadcrumbs, panko, remaining Parmigiano-Reggiano and lemon zest.
• Working in an assembly line, dip the chicken breasts into the flour, then the egg wash, then the breadcrumbs. Place on a baking sheet.
• Add the remaining 2 tablespoons oil to a large skillet over a medium-high heat. Once the oil is shiny, add 2 of the cutlets to the pan. Cook the chicken until golden brown and cooked through, 2 to 3 minutes per side. Repeat with the remaining cutlets.
• Place several spoonfuls of the dressing into a fresh bowl. Using clean hands, add the lettuce, season with salt and toss the salad, making sure the dressing gets into all the nooks and crannies of the lettuce.
• Brush the chicken cutlets with the remaining dressing, top with salad and finish with shards of Parmigiano-Reggiano and more freshly cracked pepper. Enjoy!

CHICKEN MILANESE

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.