- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 Eggs
- ¼ cup of milk
- 2 Cups of seasoned Bread crumbs
- Fresh rosemary (optional but will make your house/apt smell amazing)
- Black Pepper
- 1-2 lemons, cut into wedges for serving
- Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you’ll be left with 8 thinner chicken breast pieces.
- Place each chicken cutlet between 2 sheets of wax paper or parchment paper and use the smooth side of a mallet, or a rolling pin, or a heavy-bottomed pot, or wine bottle (because of course, we have one of those) to pound the chicken breasts until they’re very thin. If you think they’re thin enough — pound ’em a few more times! The thinner the better and crispier the Milanese will be!
- Set up your dredging station using three wide bowls.
- In one dish, place the flour and mix in a generous pinch of salt and pepper.
- In the second dish, whisk together the water and milk.
- Place the breadcrumbs in the third dish.
- Dredge thin chicken breasts one at a time first in the flour. Make sure to shake off access flour. The flour should be a thin light coating.
- Then dunk both sides in the egg mixture.
- Lastly, coat both sides in the breadcrumbs. Make sure to press the breadcrumbs into every spot of the chicken using the palm of your hands. Don’t skip this!
- Lay each piece on a plate until you’re ready to cook them.
- Heat olive oil in a medium-size pot over medium-low heat. The olive oil should go about a quarter of an inch high in the pan. I like to use a pot with higher sides so the oil doesn’t splatter as much.
- When the oil is hot, add 2 pieces of the breaded chicken and a sprig (piece) of fresh rosemary.
- Cook until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a cooling rack. A cooling rack is a key to keeping this crispy.
- As soon as it hits the cooling rack, salt bae that chicken HARD! Generously season with salt.
- Serve while hot with lemon wedges
Have your own tips or comments to share? Post them in the comments section below.