Recipe: Chicken Milanese
April 02, 2009
- 2 chicken filets
- 1 egg, beat
- 6 saltine crackers, crushed into tiny crumbs
- herb of your choice: cookbook suggested oregano but I bought parsley by accident, which turned out okay (3 pinches)
- lemon juice (3 drops) or zest (3 pinches)
- garlic (I used dried garlic, about 4 pinches, but you can never have too much)
- grated Parmesan cheese, about a half-handful
- olive oil
- Butterfly the chicken filets: cut them in half sideways so you end up with 4 very flat filets, then flatten the flat filets some more with some plastic wrap and the palm of your hand, or mallet, or rolling pin.
- On a plate, create the breadcrumbs mixture with the saltine cracker crumbs, lemon juice/zest, garlic, herb of choice, and Parmesan.
- Brush the filets with the beaten egg (does that sound odd? beaten egg?), then flop the filets around on your breadcrumbs plate so that they're covered all over.
- Heat up the olive oil. Cook the filets, making sure that they're cooked all the way through, about 2–3 minutes on each side.
Serve over lettuce and with fresh French bread, as above. Other serving ideas: over mashed potatoes; with rice; with a spinach and tomato salad.