Chicken Breasts Milanese
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This recipe comes from "Wonderful World of Cooking and Homemaking" - 1967.
Golden fried chicken from Milano with a crisp coating of fine bread crumbs. Second cousin to the famous Viennese crusted chicken called Backendl and not too unlike our own Southern Fried Chicken.
INGREDIENTS
3 whole chicken breasts or 6 halves, boned and skinned
Salt
Seasoned pepper
Flour
2 eggs, well beaten
1 cup fine dry bread crumbs (preferably from Italian or French bread)
2 tablespoons salad oil
3 tablespoons butter
Lemon quartersHave meat man skin and bone chicken breasts; cut whole breasts in two. (With a little practice and a sharp knife you can learn to do this easily.)
Place chicken between sheets of waxed paper and flatten by pounding with rolling pin. Sprinkle with salt and a little seasoned pepper. Dust lightly with flour; shake off excess. Dip pieces in egg then roll in bread crumbs. Press on crumbs with your palms to coat evenly. Shake off excess.
Heat oil and butter in heavy frying pan but do not allow it to brown. Add chicken, 3 or 4 pieces at a time. Cook over moderate heat until golden and crisp, tender inside, but not dry, 5 to 7 minutes on each side. Drain on paper toweling. Keep hot on warm serving platter until all is cooked. Serve hot with lemon quarters.
Makes 4 to 6 servings