Crunchy panko bread crumbs, salty parmesan cheese and a tender, juicy chicken breast…chicken milanese… It’s what’s for dinner!
We love to pair this Chicken Milanese with different sauces or even just eating it plain. The sugar and salt break down the proteins of the chicken and make it moist and a hint of sweet. Nothing beats a perfectly moist, perfectly delicious dish. Chicken Milanese is seriously one of the easiest chicken dishes to make but I bet you’ll be so surprised with how moist it turns out.
This dish is also very versatile. You can serve it as part of a delicious home cooked meal with traditional sides of quick potatoes and a simple salad or you can really dress this Chicken Milanese up with some asparagus and a strawberry spinach salad.
On another note, last night we made some delicious glazed pork chops, but I forgot to take a picture!!! I’ll make it another day or possibly post without my picture. They were that good, and for me a good pork chop recipe is hard to find! They always turn out so dry.
- 4 Boneless Skinless Chicken Breasts
- ½ Cup Kosher Salt
- ½ Cup Sugar
- 2 Cups Panko Bread Crumbs
- ¼ Cup Grated Parmesan Cheese (If you can get Italian made instead of American it's so much better)
- Ground Black Pepper
- ¾ Cup Flour
- 2 Large Eggs
- 1 Tsp Vegetable Oil
- ¾ Cup Vegetable Oil
- Dissolve sugar and salt in water in a gallon sized Ziploc bag. Add chicken and place in refrigerator for 30 min.
- Pat each breast with a paper towel and let dry for 10 min.
- Mix Panko and cheese together.
- Sprinkle each breast with pepper.
- Heat oven to 250 degrees.
- Place flour, egg and panko mixture each in a separate bowl.
- Beat eggs with 1 Tbls oil.
- Dredge chicken in flour, egg and then panko letting the excess fall off.
- Heat remaining oil in pan over medium heat.
- Add chicken and brown on each side for 6 - 7 minutes. The chicken should be almost cooked through.
- Place in oven to finish off!