🍗 What Make This Recipe So Good
Italian breadcrumbs surrounding a thin chicken cutlet make for an incredibly crispy chicken Milanese. It’s like one big grown-up chicken tender, but better! It’s loaded with flavor! There are spices at every turn – in the flour coating, breadcrumbs, and in the vinaigrette that gets drizzled on top. Makes for a great light, yet filling lunch. It would also make an amazing dinner, paired with a side of crispy potatoes or cheesy risotto – YUM!
👩🏼‍🍳 Chef’s Tips
When dredging your cutlets in the flour, egg, and breadcrumbs use one hand for the flour and breadcrumbs, and your other hand for the egg mixture. This will help keep things tidy while you prep your chicken. If you have a cast iron skillet, use it! Cast iron does an incredible job of distributing the heat and evenly cooking your cutlets. Use an oven rather than a microwave to heat up any leftover chicken Milanese. Set your oven to 350° Fahrenheit, place the chicken on a wire rack and reheat for 10-15 minutes.
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