Chicken Milanese
Lucinda's version of this classic Italian dish stays tender and juicy by using a butterflied chicken breast.
Chicken Milanese
Watch the Video
Chicken Milanese
Lucinda's version of this classic Italian dish stays tender and juicy by using a...
![Classic Italian Recipes from "Mad Hungry"](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/tv/mad_hungry/show_photos/season1/mh_1034_spaghetti_with_meatballs_m.jpg "Classic Italian Recipes from "Mad Hungry"")
!["Mad Hungry'' Chicken Recipes](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/ms_living/2009Q4/mls2028_1209_vinegar_glossed_chicken_m.jpg ""Mad Hungry'' Chicken Recipes")
- Comments()
Mad Hungry, November 2010
- Yield Serves 6
Add to Shopping List
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 4 large eggs, beaten
- 1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
- 1 teaspoon coarse salt, plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 4 tablespoons unsalted butter (1/2 stick)
- 2 tablespoons extra-virgin olive oil
- 2 lemons, cut into 6 wedges
Directions
- Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
- Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
- Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.
pollo
have you ever thought about programming a printer friendly version of you recopies on you website?
Everyone loved this recipe! I made it with all the sides Lucinda had & it was a great combination! Simple & delicious which is why I love Lucinda's recipes.
Wonderful dish. My family loved it!
So tasty! I also had no bread crumbs, so I used Panko. It turned out great and was so easy.
My family loved this. They loved the lemon with the chicken. They said they were having a fancy meal. Kids are great!
My family said this is even better than my buttermilk fried chicken, which they have been eating for 45 years and love! That is the best complement ever. The fresh breadcrumbs make all the difference, as I have used store breadcrumbs, both regular and italian. as well as Panko. My husband, who thinks he is a macho meat and potatoes man, even squeezed some lemon on his chicken and said it was wonderful. Please try these-you will love them.
This a very good recipe. I subsituted panko crumbs because that's all I had. It still turned out very good. My hubby said it's his favorite way to have chicken.
This is so delicious! The breadcrumb crust is crunchy and the meat is moist. All together it is positively yummy. This one is a keeper and sure to be a recipe that I use many, many times.