I’m only 16% Italian so I won’t profess to know before yesterday that chicken milanese is actually just chicken parm with no cheese.
Whenever I go to Eataly I pick up these pre-packaged portions of Chicken Milanese and they are such a treat to have in my freezer. My boyfriend loves them, I love them, they’re great. However, going to Eataly is not convenient so when I bought thinly cut chicken breasts at the store the other day, I set out to try to make my own.
Cut to: me realizing I had no breadcrumbs. And to make Chicken Milanese, you need breadcrumbs. Otherwise you’re just eating plain chicken.
I remembered I had a pretty old looking loaf of sourdough bread in my fridge which ended up being the perfect amount to make breadcrumbs for my recipe. Also I felt like the sourdough bread was a healthier (and tastier) option to make breadcrumbs rather than plain old white bread.
This recipe took about 30 minutes to make and I’ll venture so far as to say I gave Eataly and Mario Batali a run for their money. Even though I’m only 16% Italian, I gotta say I nailed this.
Below is the recipe! I served the chicken over salad but you can pair it with pasta or whatever you want!Print
A healthier, lighter take on an Italian classic.
For the Italian Sourdough Breadcrumbs:
- 1/2 loaf Sourdough bread (older is better, new bread is not ideal)
- 1 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp Italian Seasoning
- 1/8 tsp paprika
- 1/4 cup parmesan (optional)
For the Chicken:
- 4 skinless, boneless, thinly sliced chicken breasts (they should be about 1/4 inch thick)
- If you only have regular chicken breasts, you can use them but make sure you pound them to tenderize them and make them thinner!
- 3 tbsp olive oil
- 3 eggs
To Make the Breadcrumbs:
- Preheat the oven to 300 F
- Cut the bread into rough 1″ squares and blend them in a food processor until they are finely chopped. Pause and scrape down the sides if necessary.
- Add the spices and parmesan to the food processor and pulse until combined.
- Spread the breadcrumbs on a baking sheet and spread out evenly
- Bake for 5 minutes, stir, then bake for another 5 minutes. They should be dry and lightly browned
- Let the sheet completely cool for 15-20 minutes. (Even longer would be better to let them develop their crunch a little more, so you can definitely make these in advance)
To Make the Chicken Milanese:
- Preheat oven to 300 F
- Beat 3 eggs in a shallow bowl with a splash of water and a sprinkle of salt and pepper
- Rinse and pat dry chicken breasts
- Dip the chicken into the eggs, and then dredge them in the breadcrumbs, making sure you cover them completely.
- Repeat steps with the remaining chicken breasts
- Heat a large pan over medium heat with the olive oil – (you need a lot of oil for this so that they get crispy)
- Fry each breast until golden brown on one side, then flip and cook until each side looks golden and cooked thoroughly
- (You can probably only fit 2 chicken breasts in your pan at a time which is why I recommend that you put your oven on 300 and keep the ones that you’ve fried in the oven while you complete the rest. This will keep them warm and also keep them crispy!!)
- Repeat steps until all of the chicken breasts are done.
- Serve with pasta, salad, or alone! I like to serve with marinara or basil pesto spooned on top.
To store extra breadcrumbs, keep them in an airtight container
To reheat chicken, your best option is to reheat it in the oven. If you microwave it, it will not be crispy and will taste soggy!
Keywords: chicken milanese, italian, sourdough, breadcrumbs, chicken, italian food, italian classics, milanese