Golden Crispy Chicken Milanese
Tender chicken cutlets wrapped in a light, golden crust with bright notes of lemon and garlic. This beloved classic is effortless to prepare and delivers an irresistible crunch in every bite — a guaranteed crowd-pleaser for weeknight dinners.
🛒 Ingredients
8 servings
- 2 lbs (1 kg) chicken breast cutlets, thinly pounded
- 4 garlic cloves, minced
- 1 chicken bouillon cube, crumbled
- Zest and juice of 1 lemon
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 4 tbsp cornstarch
- 3 large eggs, beaten
- 1½ cups (200 g) fine breadcrumbs
- Vegetable oil for frying
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Directions
- 1
Place the chicken cutlets in a shallow dish. Add the minced garlic, crumbled bouillon cube, lemon juice and zest, thyme, salt, and pepper. Mix well to coat every piece evenly.
- 2
Cover with plastic wrap and refrigerate for at least 1 hour (up to 2 hours) to allow the flavors to penetrate the meat thoroughly.
- 3
Set up your breading station with three shallow bowls: cornstarch in the first, beaten eggs in the second, and breadcrumbs in the third.
- 4
Dredge each cutlet in cornstarch (shake off the excess), dip in beaten egg, then press firmly into breadcrumbs to coat on all sides.
- 5
Heat a generous amount of oil in a deep skillet over medium-high heat. Fry the breaded cutlets for 3–4 minutes per side until deeply golden and crispy throughout.
- 6
Drain on paper towels and serve immediately with lemon wedges and a crisp green salad.
💡 Chef's Tip
For extra crunch, double-coat by dipping in egg and breadcrumbs a second time. Panko breadcrumbs also deliver a lighter, airier crust. Fry in small batches to keep the oil temperature steady and ensure even browning.
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Same category — Poultry
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