Chicken Milanese (Recipe 72 of 125)

Photo from Food Network

Wanna know a secret? I suck at pan frying things. I tend to put the heat too high and burn the outside before the inside is done. Because I have a love for crunchy fried things - I mean who doesn't - I decided it was time to learn how to do this correctly. 

I've read a few articles, and as expected, my heat has been too high. I found this recipe of Food Network and it explicably says medium low heat. 

The next step is to make sure your butter and oil are hot. If they aren't and you put the meat in it'll just soak up the oil and be soggy. Not at all what you want. So be patient. Wait for the oil / butter to get hot enough. Place the meat slowly into the pan and then be patient some more. You know that's hard for me right?

These two cutlets turned out perfect. Crispy and done! And the recipe is basic and delicious. 

Chicken Milanese

Recipe from Pioneer Woman

• 2 boneless, skinless chicken breasts
• 1/4 c whole milk
• 3 large eggs
• 1/2 c all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 c seasoned breadcrumbs
• 2 T butter
• 2 T olive oil

Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.

In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside.

Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.