Authentic Italian Chicken Milanese Recipe // Pan Fried Chicken Cutlets
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- Опубліковано 30 лип 2024
- Chicken Milanese Recipe is a delicious simple breaded chicken cutlet that is pan fried to perfection and usually served up with a light arugula salad that has a lemon vinaigrette on it.
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Ingredients for this recipe:
For the Arugula Salad:
• 8 cups baby arugula
• 1 cup micro greens
• 1 cup sliced assorted cherry tomatoes
• ½ peeled and thinly sliced red onion
• 1 cup shaved parmesan cheese
• juice of 1 lemon
• 2 tablespoons honey
• ½ cup extra virgin olive oil
• sea salt and cracked pepper to taste
For the Chicken
• 2 cups flour
• 6 eggs
• 4 cups bread crumbs
• 8 chicken cutlets pounds to ¼” thick
• sea salt and pepper to taste
• finely chopped fresh parsley for garnish
• olive oil for frying
Serves 8
prep time: 30 minutes
cook time: 30 minutes
procedures:
1. Salad: In a large bowl toss together the arugula, micro greens, tomatoes, red onions, cheese, salt and pepper and keep cool until ready to serve.
2. Next, in a medium size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside.
3. Chicken: In a medium size baking pan or bowl mix together the flour, salt and pepper and set aside.
4. In a separate second medium size baking pan or bowl whisk together, the eggs and salt until combined and set aside.
5. In a separate third medium size baking pan or bowl mix together, the bread crumbs and salt until combined and set aside.
6. Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
7. Add about ½ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
8. Serve the cooked chicken Milanese with the salad and lemon vinaigrette. - Навчання та стиль
Thanks for the recipe. Can’t wait to try this tonight.
great video! going to make this very soon!
I made this recipe tonight and my family loved it! Thank you so much for taking the time to make these videos :)
Thanks for watching and for trying it!
Looks delicious! Chef
when frying, enerything is authentic! parmesan cheese in the breading is AWESOME!!🤩
Loving all these authentic recipes, and you are so right, often simple is best! Watching your reaction after you taste the food makes me want to run to the kitchen and cook!
Thank you for this amazing recipe. I tried it today with my family and everyone enjoyed it a lot. Thank you again.
Excellent recipe, I prepared it, was awesome ❤❤❤
just can't beat a classic
So I was looking for a Milanese video, and once I saw it was you, I had to watch. After your initial description, I said in my head, "Sound good? Let's cook!" 😂 But, apparently you weren't saying that yet lol! Thanks for the pointers!
Wow! That was unbelievable! Thanks Chef,keep them coming!
Appreciate it, thanks for watching!
What does the flour really do for the coating? It always appears that it mostly comes off in the egg wash. Thanks!
Amazing. Sometimes I skip the flour step when i’m lazy and just go straight to the bredcrumbs👍🏼just as good
Mmmmm....nice!
DEFINITELY...make your own bread crumbs...it's so simple to do...white bread run thru a processor, very lightly toasted....they don't have that arm's length of "bad" ingredients you find in store bought crumbs!
Pls show me how to make pear gorgonzola vinigarrette and Vidalia onion vinigarrette.❤️ jenn
Mmmmmmmm simplicity makes the best recipes!!
It was fun making this recipe tonight. Hammer time.. lol . Thanks again, my favorite chef, Billy Parisi !!! :)
Appreciate you! Thanks for giving it a shot!!
Nice video as always. Looks tasty.
I like to add corn starch to the batter to give it a fluffy texture.😊
Looks delicious... It's like you put the salad on top of the chicken. It looks refreshing... Yummy 😋
Yes looks so refreshing when he did that 😋
We would love to send you our seasoning to try for your gracious feedback.
❤❤👌
Same steps in making chicken parm. The flour egg breadcrumb
Yes
If the recipe hadn't sold me on giving this a try your reaction would have. Can't wait to fix this for the family, however I will not be able to eat it as I have chosen to be Keto for the rest of my life. I will fix a piece for myself using one of your keto friendly recipes. I am sure I can find one in your archives somewhere. Thank you, Chef.
Take a god damn cheat day... You only have one life for crying out loud!
looks like I just found my new fav youtube chef
Thanks for watching!
You should have more subs! Nice video!
Workin on it my friend! Thanks for the love.
If you'll add Italian seasoning to flour it will be extra delicious.
Does anyone know the mandoline he is using?
Your killing me , you are my go to .
Thanks for watching bro!
What flour is it ?
AP
Who wants to be…a million-ese!! 🤪
It's not "millianaise." It's MEE-LAH-NAY-ZAY.
Well, in Italy you say Italia...but here in US, these words are mostly pronounced in "American"...lol!
Seriously 🥱
@@whosyourdaddy4579 You have no idea what you are taking about so don’t talk please.
Mil-an-air-sei
He should have researched how to pronounce Milanese. That aside, the recipe is pretty good!
Italian Americans have a larger menu here in the states than the Italians in Italy. Go ask for a chicken parm. in Italy.
I'm italian and I'from Milan.
That wonderful dish you prepared (it should be delicious) here in Milan doesn't exist.
Here we Cook "cotoletta alla milanese", that has to be veal (a cutlet), must have the bone and it's fryed in butter (even if a lot of italians nowdays uses oil).
It's served alone or with "rucola e pomodorini" (rocket salad and tomatoes) nothing else.
No vinaigrette, no parmesan, nothing. A clove of lemon apart if you want.
So, I repeat you made a wonderful dish, but please, don't use the word "authentic" because it isn't.
Sorry for my english
That's fair, but you're simply talking about 1 variation of milanese. I also state in the video that traditionally it is done with veal which is exceptionally hard to come by these days in the states. I have seen plenty of classic milanese with rocket, a.k.a. arugula along with a light lemon and olive oil vinaigrette which is what I did. To each their own.
@@ChefBillyParisi chef (I'm chef as you), maybe my english is not so good and I didn't understand all the things you said, so, if this is the case I'm sorry...
You did a great job and I'd like to taste your chicken but in Milan a variation to cotoletta doesn't exist.
Everybody can cook and eat whatever he wants and I repeat that I see you know your job.
The only think It's wrong, in my opinion, is using the word "authentic", that's it.
@@paolazzzo Man no worries, I'm in no way offended by anything you wrote and appreciate the comment.
@@paolazzzo Completely agree with this. What Chef Billy Parisi cooked here (with chicken) would be closer to a Schnitzel, but in Milan there's only one "version" of this dish, and it is indeed the Cotoletta alla milanese. I'd say the same, this is a wonderful looking dish, and I'm quite sure its delicious, but it is not the authentic recipe. I come from Mexico and while I appreciate variations of my cuisine all over the world, we have very specific ways of cooking, and when for example, uses yellow cheese or hard shell tortillas in their recipes, while tasty, are not authentic at all and you wouldn't see a single local cooking like that.
Great feedback all around paolazzzo!
Sorry,we use Romano cheese Which makes it delicious much better than Plain
We ar osum.. I like you..
Thank you so much 😀
E
Anything else with that lol?
Pls pls make morrocan and Thai food. ❤️Jenn
I'm gunna make this and while eating it i will be fist pumping the whole time.
I have to disagree with the standard breading procedure on this one. Flour dries out the meat, and it separates your breading from the meat when you cut it.
Damn that blinking light
The peasants used to make cheese at home
Alla Milanese is without breadcrumbs!
I really wonder if Indians are only people in the world who know honey over 40°C can be poisonous.
U could do it in a 1 minute long vid.
But what fun would that be??
Chef Billy Parisi None at all!
Anyone else bothered by how he pronounces milanese? Probably says empañadas too lol..
sorry, I'm not overly douchy about pronunciations.
Dude went on a whole shpiel about staying authentic, then does his flour dunking😂🤣 You def dont need flour! Comes out perfect without it, if you KNOW how to make it. 😜
Standard beading procedure calls for flour.
@@ChefBillyParisi I think you mentioned that already but its no reason to steer away from the traditional recipe like you were making a big point about. We never make them with flour and they come out better. Panko breadcrumbs are much better, your crisp looked kinda flat.
Jesus so much salt...
Um you need to learn how to pronounce Milanese
Cool
I found the music very distracting. I could not focus on the important instructions. Sorry 😞
Milanese is veal not chicken. Italians don’t really enjoy chicken besides roasted with potatoes. You are never going to find chicken in a respectable restaurant in Italy and you know why? BECAUSE IT’S FUCKING SAD TO ITALIANS. So don’t write authentic Italian chicken Milanese.
Salt is not a real seasoning you put salt and everything everybody does it’s no big deal you act like salting some thing is huge you’re salting that’s fine add some flavor not just salt use the Parmesan, use the Romano get some flavor in there stop being afraid