Chicken Milanese

Method

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1. Butterfly each breast and open it out, then lay it between two sheets of cling film.

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2. Pound with a rolling pin from the centre outwards until an even 5 mm thick. Work steadily — hammering tears the meat.

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3. Season the flour with half the salt and pepper. Mix the breadcrumbs with the Parmesan and the rest.

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4. Coat each cutlet in flour, then egg, then press firmly into the breadcrumbs on both sides.

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5. Rest the breaded cutlets on a rack for 15 minutes so the coating sets and will not slide off.

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6. Heat the clarified butter and olive oil in a wide pan over medium-high heat until shimmering.

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7. Fry one or two cutlets at a time for 3 minutes until deep gold, then turn and fry 2 minutes more.

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8. Drain on a rack, never on paper, and salt lightly while hot.

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9. Serve immediately with lemon and a rocket salad piled on top.

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Chef’s Tips

• Even thickness beats thinness. A cutlet thin at one end and thick at the other cooks two different ways.
• Rest after breading. Fifteen minutes is the difference between a crust that stays on and one that peels.
• A rack, not kitchen paper — paper traps steam and softens the underside immediately.

Pairing Suggestions

• A rocket and tomato salad
• A crisp Italian white such as Soave
• Lemon, and nothing more elaborate

Storage & Reheating

Best fresh. Refrigerate up to 2 days and re-crisp at 200°C / 390°F for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.