Everyone's favorite chicken cutlets are made even more delicious. These breaded and then fried crispy cutlets are especially good when made with boneless chicken thighs. The outcome is juicier and more flavorful. My family loves these and they even love the leftovers just as much. They are hard to beat. Perfect for a family dinner and equally as perfect sharing with friends.
Ingredients for Chicken Milanese:
serves 6 with leftovers
3 1/2 pound boneless and skinless chicken thighs
2 1/3 cups flour
2 1/2 cups seasoned breadcrumbs
1/2 cup parmesan cheese
1/4 cup water
lemon for serving
Time-Saving Tip: The chicken can be breaded earlier in the day and refrigerated. This is what I usually do. Make sure to put wax paper, parchment paper, or plastic wrap in between layers. When ready to cook the chicken just proceed with the recipe.
Let's see what we need.
Time to cook.
You will need three different plates and bowls for the breading process. I use pie plates. One plate should have the flour; make sure to season it with some salt and pepper. The second plate should have the eggs and water; beat with a fork to combine. Finally, the third plate should have the breadcrumbs and cheese combined.
Flour each thigh and shake off any excess. Then dip in the egg mixture and finally the breadcrumbs and cheese. Be sure to use one fork for the eggs and another for the flour and breading. If you use the same fork it will become a mess of eggs and flour. Continue the process until all of the chicken is coated. Place the chicken on a plate or platter as they are done. Be sure to put wax paper, plastic wrap, or parchment paper in between the layers so the chicken pieces don't stick to each other.
Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by very carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet an excess droplet of water will do the trick. If it sizzles the oil is hot enough and you can carefully add the chicken. As you can see I always set up a work station. It has the platter of uncooked chicken and a pan lined with a paper towel where I immediately transfer the cooked chicken.
Once the chicken is brown on one side turn it over. Only turn the chicken one time. If you feel the oil is getting too hot just turn it down a bit. Towards the end of frying, you notice that the pan needs a little more oil may need to add a little more oil. Continue cooking the chicken until done. And then...
It's ready! These cutlets are so good! I especially like to serve them with a few squirts of lemon. Brad and the boys love it when I make these. I always make extra so there are leftovers for the next day. Ethan and Steven will even eat the leftovers for breakfast. Whether you serve these with a simple salad, a side of pasta, or whatever else it is always a perfect meal.