Simple flavours that make a midweek meal a tasty delight
If you need a new midweek meal or tasty weekend dish, then chicken Milanese is the one.
SERVES: 4 or 2 hungry people
PREP TIME: 10 mins
COOKING TIME: 20 mins
IDEAL FOR: midweek meal, family
We go to Café Murano in Bermondsey when we’re in London.
We love it because it is fantastic, simple Italian food by Angela Hartnett’s team.
And I always by-pass the Chicken Milanese which is on the menu as a classic/favourite dish.
This is because I remember Mum cooking Wiener Schnitzel a lot when we were growing up.
And always with potatoes and slightly over-cooked veg (sorry Mum).
Finally, I decided it was time to get over this food block.
And see what all the fuss I about.
I wasn’t disappointed.
It is a little faffy.
But not worth putting you off.
You need to coat the chicken so which means beaten egg in one dish, flour in another and breadcrumbs in the final dish.
You also need to ‘bash’ the chicken.
And this is key as it really tenderises the meat.
So, give it a go, it’s now up there as one of my midweek or Saturday favourites.
Oh, how things can change.
What is Milanese
Milanese (or Milanesa) is basically dredging thin slices of floured meat into an egg mixture and seasoned breadcrumbs.
Then quickly pan-fried until golden brown and crispy,
Where did it originate
From what I’ve read there is a little debate that Argentina was the original home.
It’s certainly the unofficial national dish.
But is usually a breaded slice of prime beef.
And often topped with ham, tomato and cheese aka Milanesa a la napolitana.
It could be that, Milanesa is thought to have come over with the Italian immigrants during the Italian diaspora (large-scale emigration) between 1880-1930.
Cotoletta alla Milanese is what it was known as back then.
Which is also said to be the dish that Schnitzel came from.
It was actually the Austrian version of breaded meat that Mum used to make, Wiener Schnitzel.
But for some reason, any breaded meat was a no-go for me, until now.
So, we‘re going to stick with the idea that it was the Italians that are the originators of Milanesa.
And in particular, the city of Milan with the food famous Cotoletta alla Milanese.
- 2 large chicken breasts, high-welfare
- 50 g plain flour
- 1 egg, beaten
- 75 g fresh breadcrumbs
- 10 g parmesan, finely grated
- 6 tbsp oil
- 1 lemon, cut into wedges to serve
- Cut the chicken breasts in half, lengthways, making 4 fillets.Place on a board, cover with a sheet of baking paper and bash with a rolling pin until they are the same thickness all over.
- In a shallow bowl, add the flour and season with salt and pepper.In another bowl, add the egg (beat) and then in a third dish, add the breadcrumbs and parmesan.
- Take each fillet and coat in flour, then dip in the beaten egg and finally the breadcrumb mixture. Place on a plate until you've done all four. Add the oil to a large frying pan on medium heat and cook each fillet for 3- 4 mins on each side until golden and crispy.Serve with lemon wedges on the side with a nice salad.