CHICKEN MILANESE WITH CALABRIAN SPICED BREADCRUMS
Share
Crispy, golden chicken cutlets with a Parm-heavy Calabrian chile crust. Serve with a simple salad and plenty of lemon—or make a few extra for tomorrow’s Parmwich.
SERVES 4
·
PREP 15 MIN
·
COOK 15 MIN
·
TOTAL 30 MIN
INGREDIENTS
- 4 thin chicken breast cutlets, about 1½ pounds total
- Kosher salt
- Freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 cups Calabrian Spiced Breadcrumbs
- Neutral oil, for shallow frying
- 1 lemon, cut into wedges
- MOTO Calabrian Chili Hot Sauce, for serving
INSTRUCTIONS
- Prep the chicken. Pat the chicken cutlets dry and season lightly on both sides with salt and pepper.
- Set up the breading station. Place the flour in a shallow bowl or plate. Beat the eggs in a second. Add the Calabrian Spiced Breadcrumbs to a third.
- Bread the cutlets. Working one at a time, dredge each cutlet in flour and shake off the excess. Dip into the beaten egg, letting the excess drip off, then press firmly into the breadcrumbs until well coated on both sides.
- Heat the oil. Pour about ¼ inch of neutral oil into a large skillet and heat over medium-high until shimmering.
- Fry the chicken. Working in batches so you don't crowd the pan, cook the cutlets until deeply golden and crisp, about 2–3 minutes per side. Transfer to a wire rack or paper-towel-lined plate. Season lightly with salt while hot.
- Serve. Finish with a squeeze of fresh lemon and MOTO Calabrian Chili Hot Sauce.
MOTO NOTE
The Calabrian Spiced Breadcrumbs do most of the seasoning here: equal parts panko and Parmigiano-Reggiano plus MOTO Calabrian Chili Spice Blend create a crisp, deeply savory crust with a little Calabrian heat. Make extra cutlets—the leftovers are the starting point for the Parmwich.