Are you ready for the crispiest, most flavorful and juiciest Chicken Milanese you've ever had? This easy recipe is for you. Healthier because its fried in grass fed beef tallow which results in the crunchy coating that is simply irresistible. Want to keep it Paleo and Whole30 friendly? Just omit the Parmesan cheese. You may also enjoy this Chicken Marsala recipe.
Why You'll Love This Recipe
This mouth watering Chicken Milanese has ten ingredients and is ready in less than 45 minutes making it perfect for busy weeknights. The best part is you can serve this delicious chicken with Whipped Mashed Potatoes or slice it over a simple arugula salad with cherry tomatoes, shaved parmesan and really good extra virgin olive oil and balsamic vinegar. I love Olivelle!
Ingredients You Will Need
Chicken breast: is a lean cut of meat from the chicken that can be baked, grilled or poached and is so versatile. I like Grass Roots Coop for all of my meat purchases. You can use PENNYP to save.
Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods."
Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.
Parmesan cheese: is a hard, milk cheese with a nutty and savory flavor. It is made with milk, salt and rennet, then aged for at least 18 months. (OMIT for Paleo and Whole30).
Panko crumbs: is a popular choice as a breading substitute in Whole30 or paleo recipes due to its grain-free nature. I like BaconsHeir Pork Panko.
Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.
Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.
Parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.
Beef tallow: is fat rendered from cows, made by slowly heating and filtering the fatty tissue. I like Fat Brothers 100% grass fed beef tallow.
Instructions
Recipe Tips and Tricks
Pounding the chicken: will ensure it cooks quickly and evenly, ideal for perfect chicken Milanese.
Using finely grated Parmesan: helps it stick to the chicken when preparing for frying.
Use just enough beef tallow: to cover the bottom of your entire pan for even frying.
Recipe Variations
Italian bread crumbs: make a perfect substitute for the Pork Panko if you are not concerned about keeping this recipe Paleo or Whole30 friendly.
Extra virgin olive oil: can be used instead of beef tallow.
Oregano: can be added to the Pork Panko mixture for an added herby flavor.
Storage Tips
You can store this delicious chicken dish, in the refrigerator for 4 days when placed in an airtight glass container.
FAQs About Chicken Milanese
Hoe do I get crispy, non-greasy breading?
Using hot oil and not overcrowding the pan will ensure a nice crispy coating on your chicken milanese.
What is chicken Milanese?
Chicken Milanese is a classic Italian dish featuring thin, breaded, and pan fried chicken cutlets.
What to serve with Chicken Milanese?
A light peppery arugula salad with lemon and olive oil dressing or mashed potatoes or roasted vegetables all make wonderful sides for chicken Milanese.
Chicken Milanese
Ingredients
- 1.5 lb Chicken breast, skinless, boneless butterflied and pounded to ¼' thick
- 2 whole Eggs
- 1 cup Parmesan, grated divided, omit for Paleo and Whole30
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1.5 cups Pork Panko crumbs
- 1 tablespoon Garlic powder
- ¼ cup Parsley, fresh minced
- 1 cup Arrowroot powder
- ½ cup Beef Tallow for frying chicken, I like Fat Brothers. See Note
Instructions
- Butterfly the chicken pieces and pound between two pieces of plastic wrap to ¼" thick. Pat dry with paper towels.
- Set up three shallow bowls. In the first bowl, arrowroot powder. In the second bowl, whisk the eggs, ½ cup of parmesan (if using), salt and pepper. In the third bowl, mix together, panko crumbs, garlic powder, ½ cup of parmesan and parsley.
- Dip the chicken pieces in the arrowroot shaking off excess, then in egg mixture and last in the crumb mixture being sure to coat well. Move to a plate and repeat with remaining chicken pieces.
- Melt the beef tallow in a large frying pan allowing to get hot.
- Carefully place the chicken pieces in the pan.
- Do not move them for at least 5 minutes. Check for a nice golden color and then carefully flip them over and cook another 5 minutes or until they read 165˚ on a thermometer at the thickest part.
- Once cooked move to a plate lined with paper towels and pat gently. This will ensure that extra crunchy coating!
- Enjoy!
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