Bobby Flay Chicken Milanese Recipe
Bobby Flay’s chicken Milanese has all the elements of a meal I can’t wait to share.I use a heavy rolling pin to flatten the chicken, which works like a charm if you don’t have a mallet.For the breading, the panko breadcrumbs bring a light, airy crispness that pairs perfectly with the tender chicken underneath.The crisp golden crust is all about the breadcrumbs, and I’ve found that toasting them lightly before breading adds a rich, toasty edge.This recipe is all about simple ingredients working together guys!I enjoy how the arugula salad on top balances the richness of the crispy chicken, making every bite oh-so-delish!
Ingredients
- 2 Boneless Chicken Breasts
- 1 cup All-Purpose Flour
- 2 Eggs
- 1 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Parsley chopped
- Salt and Black Pepper to taste
- Olive Oil for frying
- Lemon Wedges for serving
Instructions
- Place each chicken breast between two sheets of wax paper.
- Using a meat mallet, pound them until they are 1/4 inch thick.
- Season the chicken with salt and black pepper on both sides.
- Have the ingredients ready for coating by setting up three separate dishes.
- Place flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, and parsley in the third.
- Dredge each chicken breast in flour, then dip in eggs, and finally coat with the breadcrumb mixture.
- In a large skillet, heat olive oil over medium-high heat.
- Fry the chicken breasts until golden brown and cooked through, about 3 to 4 minutes per side.
- Serve the Chicken Milanese with lemon wedges on the side for a fresh burst of flavor.
- This dish is perfect for a quick weeknight meal or a special dinner!