This is such a gorgeous Summery dish too. Whether it is Summer where you are or not, this is certainly going to brighten up your day (I’m such a cringe sorry). Follow me…
Preparing Chicken Milanese
The iconic characteristic of chicken Milanese is its thin and crispy texture. To achieve this texture, we’re going to prep the chicken breast in two stages:
Halve – Horizontally slice the chicken right through the centre to create 2 even-sized breasts. Pound – Lay over clingfilm and pound until thin.
What can I use to pound the chicken?
I use a rolling pin, but you can use a mallet or even a heavy pan!
How thin should the chicken be?
You want to get it fairly thin, at least until they are both even-thickness. Just don’t pound so much the meat starts breaking apart. Process shots: slice chicken (photos 1&2), pound chicken (photos 3&4).
Cooking Chicken Milanese
Okay, the chicken is now thin, but we also want it crispy. As such, we’re going to dredge it through flour, egg and breadcrumbs to build up a crispy crust.
Panko Breadcrumbs
These are Japanese breadcrumbs that you’ll find in most supermarkets. They’re fairly big and airy, meaning they crisp up really nicely!
Fried Chicken Milanese
To get the chicken super crispy we are indeed going to fry it. However, we’re only shallow frying it, so it’s not too much faff. You only need enough oil to comfortably coat the base of the pan. Process shots: coat chicken in flour (photo 1), then egg (photo 2), then breadcrumbs (photo 3), add to hot oil (photo 4), fry both sides (photo 5).
Chicken Milanese Salad
Once you’ve got the chicken, you can really go wild with however you choose to serve it. From what I can grasp, it seems to be most traditional to serve the chicken with a simple rocket/arugula salad on the side or sometimes with pasta.
Marinated Tomatoes
I actually originally tested this recipe with just the chicken and side salad but felt something was missing. As such, I ended up throwing some burrata and tomatoes in the mix and it came together PERFECTLY. I love dressing up some baby plum tomatoes at the start of the recipe and having them sit and soak in the flavours. Nothing fancy, just some extra virgin olive oil, balsamic vinegar and honey. You can then use the leftover marinade to dress up some rocket/arugula to serve alongside.
How long should I marinate the tomatoes?
The start of the recipe is fine, but if you can do it further in advance then great! You can keep them tightly stored in the fridge for up to a day. Process shots: whisk dressing (photo 1), marinate tomatoes (photo 2), remove tomatoes (photo 3), toss in rocket (photo 4).
Serving Chicken Milanese
Okay, bringing it all together is where the magic happens. First, we’re going to top the chicken with a pinch of salt (preferably flaky sea salt) and finish with a squeeze of lemon juice. From there, I ask you there anything that isn’t improved by adding cheese?! Okay, maybe there is. But in this context, it just takes the chicken through the roof. We’re going to add 1/2 a ball of burrata to each piece of chicken, spoon over the tomatoes then serve the rocket alongside with shaved parmesan. Pure bliss! For more crispy chicken recipes check out my Hot Honey Feta Chicken and Crispy Pesto Chicken! Alrighty, let’s tuck into the full recipe for this burrata chicken Milanese shall we?!
How to make Burrata Chicken Milanese (Full Recipe & Video)
