Chicken Milanese

At least 15 minutes in the refrigerator before frying really firms up the breading so you don’t loose any in the pan. My mother’s hint.

Brushing the cut chicken breasts with vodka before dipping will make for a crispier cutlet when frying. The vodka will dissipate and not leave any taste.

I don't find it necessary to pound the split and butterflied breasts in recipes that use cutlets. The thicker meat stays juicer and is more forgiving. Thin cutlets cook too quickly often resulting in over cooked meat and/or undercooked breading. I also skip the flour step which leads to a thicker, gluey texture breading. The meat goes into the beaten eggs and straight into the breadcrumb. Who doesn't like to save a step and a dish and produce a better result!

When I make anything that needs to be pounded out, I put the cutlets or breasts or whatever into a clean cereal box liner. Fold the opening over, make sure the meat is flat on the counter and pound away. The bags are pretty hearty and won't break, and they prevent the meat from spraying "juices" all over you and your kitchen.

Cooked exactly according to directions. My Italian wife said it was "perfect". She wouldn't even give our spoiled cat a taste!

I did something similar a few days ago using the ATK method for chicken parmigiana from their air fryer cookbook. Perfect! The bread crumbs are toasted in the microwave then mixed with grated parm and the egg is mixed with a bit of flour and spices. Dip the breast in the egg mix then the bread/parm mix. I always let the breaded chicken sit on a baking rack in the fridge for about 30 minutes. Then cook in air fryer. Crunchy outside juicy inside. Endless variations possible.

I usually use a mixture of approximately 2/3 panko and 1/3 "traditional" (unseasoned) breadcrumbs; I still get the added crunch of the panko but with better coverage overall. Also, resting the breaded cutlets on a cooling rack (uncovered) in the refrigerator for a few hours ensures a drier coating less susceptible to being "blown off" by steam generated during the cooking process.

In many traditional Milanese or Schnitzel recipes the meat is not seasoned first because salting makes the meat weep and often the crispy coating doesn't stick properly. I have found early salting and time in the fridge before breading allows for the meat to be seasoned and patted dry prior to coating. Once breaded you can put back in the fridge and relax until time to fry making for a stress free evening

Chicken Milanese (or schnitzel - basically the same, I think) is versatile -basis for Chicken Parm, or a sandwich with Dijon/lettuce/tomato/bacon/avocado, or a simple entree with a side of potatoes and a green vegetable. Always tasty. I spray both sides of the breaded cutlet with cooking spray or misted olive oil, then bake (on a foil- or parchment-lined baking sheet) at 375-400 for about 8-10 minutes, then flip and finish cooking for about another 6-8 minutes. No mess, and always crispy.

I have been using a similar recipe for years from the former Berkeley CA restaurant Omnivore. The slight differences are in the coating: half grated parmesan and half seasoned croutons make the flavor profile instant. After dipping they go in the fridge for at least 1/2 hour for the coating to firm up, then sautéed in a little butter (Julia's orders) to reduce the oiliness. The same coatings/prep on oysters is magnificent.

The best way to avoid the mess from frying is to not fry. Try baking instead. If you aren't concerned with the added fat of frying anyway, you could just LIBERALLY spray with oil (both sides) or you can even mix your fat with the coating before breading. Then just flip them once or twice while cooking. I use non-stick foil for easy clean up. They won't be exactly the same as fried but close enough to make less clean up worth it.

One of the best tips I’ve ever gotten for a dish like this is to have a low oven on the go and when finish frying; put the cutlets on a wire rack on a tray and pop that in. You can hold there without sogginess for about 15-20 mins. Helps a ton.

I don't bother making such a small amount as there are so many great ways to use the leftovers. Chicken cutlets are so good for a lunch sandwich, sliced on top of a salad, making Parmigiano. I use home made toasted bread crumbs instead of flour.

Living in Argentina, Milanesas were a staple. Way before Panko, I just used regular bread crumbs plus the seasoning. With Chicken I didn't even do the flour and egg, just passed the thin cutlets through milk and the bread crumbs. when done, squeeze lemon and your good to go. With meat, I used egg mixed with garlic and parsley and then the bread. There are many ways to fancy them up, but the best is with a squeeze of lemon and a salad with vinegrette.

The NYTCooking daily email had an excellent recommendation from Margaux Laskey: Pound the cutlets between sheets of parchment or plastic wrap. And while you're at it, make extra and then roll them up between the parchment & freeze. _That's a useful tip. And if you're interested in this recipe, you should also look at Ali Slagle's option with a sour cream & onion topping: https://cooking.nytimes.com/recipes/1021131-crispy-sour-cream-and-onion-chicken