Chicken Milanese

• large chicken breasts↗2
• plain flour↗50g g
• egg↗1

  beaten

• fresh breadcrumbs↗75g g
• Parmesan↗10g g

  finely grated (optional)

• sunflower oil↗6 tbsp tbsp
• lemon wedges

  for serving

Step-by-step instructions

1. 1

   Slice each chicken breast lengthwise to obtain four fillets. Place the fillets on a board, cover with parchment paper and pound with a rolling pin until they are of even thickness throughout.

2. 2

   Place flour in a shallow bowl and season with a pinch of salt. Pour the beaten egg into another bowl, and the breadcrumbs and Parmesan (if using) into a third, mixing to combine.

3. 3

   Working with one chicken fillet at a time, coat it in flour.

4. 4

   Then dip it into the beaten egg.

5. 5

   Finally, coat it in the breadcrumb and cheese mixture. Transfer the fillets to a plate as they are ready. Keep covered in the refrigerator for a day or freeze, layering between parchment sheets, for up to three months.

6. 6

   To cook, heat the sunflower oil in a large skillet over medium heat and fry the breaded chicken fillets 3–4 minutes per side (add another minute per side if cooking from frozen), in batches as needed, until they are golden and crispy.

7. 7

   Transfer to a paper towel to drain excess oil, then serve with lemon wedges on the side, if desired.