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Chicken Milanese is a beautifully crisp, breaded chicken cutlet that’s light and a brings you one step closer to warm Italian evenings in every bite! The basil parmesan crumb takes this dish from simple to delicious.
For the chicken:
2 chicken breasts, halved lengthways
1/4-1/2 cup gluten free (or regular) flour
1 egg
1 cup Fogdog Gluten Free Breadcrumbs (or regular)
1/3 cup parmesan cheese, grated
1 tsp basil or parsley, finely chopped
1 tsp chia seeds
1 Tbsp sesame seeds
Zest of 1/2 a lemon
Salt & pepper
Canola oil, for frying
For the salad:
50g rocket
100g cherry tomatoes, halved
Freshly shaved parmesan cheese
1/2 tsp lemon juice
1/2 tsp olive oil
Salt & pepper
Slice chicken breasts in half horizontally. Place the chicken between two pieces of baking paper. Using a rolling pin, gently pound until about 1cm thick. This helps tenderise and ensures even cooking.
Prepare three shallow bowls. In one bowl, mix together the flour, salt and pepper. In another, whisk the egg. In the third combine the breadcrumbs, grated parmesan, lemon zest, fresh herbs, the seeds and salt and pepper.
One at a time, dredge a piece of chicken in the flour mixture, followed by the egg, letting any extra drip off and finally into the breadcrumb mixture. Repeat with remaining chicken pieces.
In a medium pan, heat oil for shallow frying to 175°C. Once the oil reaches temperature cook the chicken breast for about 2–3 minutes per side or until golden and cooked through.
Transfer to a plate and let rest. Repeat with the rest of the chicken.
To make the salad, mix all ingredients in a bowl and add any additional veggies you like.
Serve the crispy chicken immediately alongside the salad and enjoy!
Thanks to @theathyme for creating this recipe.
