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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Lucinda's Chicken Milanese

Ingredients Ingredient Checklist 3 pounds boneless, skinless chicken breasts 4 large eggs, beaten 1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs 1 teaspoon coarse salt, plus more for serving 1/4 teaspoon freshly ground black pepper, plus more for serving 4 tablespoons unsalted butter (1/2 stick) 2 tablespoons extra-virgin olive oil 2 lemons, cut into 6 wedges

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Lucinda's Chicken Milanese

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Lucinda's Chicken Milanese

Lucinda's Chicken Milanese

Ingredients

Ingredients

  • 3 pounds boneless, skinless chicken breasts 4 large eggs, beaten 1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs 1 teaspoon coarse salt, plus more for serving 1/4 teaspoon freshly ground black pepper, plus more for serving 4 tablespoons unsalted butter (1/2 stick) 2 tablespoons extra-virgin olive oil 2 lemons, cut into 6 wedges

Directions

Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.

Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.

Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

Reviews (9)

 Add Rating & Review     74 Ratings   5 star values:        20    4 star values:        11    3 star values:        24    2 star values:        11    1 star values:        8

Reviews (9)

Add Rating & Review     74 Ratings   5 star values:        20    4 star values:        11    3 star values:        24    2 star values:        11    1 star values:        8

Add Rating & Review

74 Ratings 5 star values: 20 4 star values: 11 3 star values: 24 2 star values: 11 1 star values: 8

74 Ratings 5 star values: 20 4 star values: 11 3 star values: 24 2 star values: 11 1 star values: 8

74 Ratings 5 star values: 20 4 star values: 11 3 star values: 24 2 star values: 11 1 star values: 8

  • 5 star values: 20 4 star values: 11 3 star values: 24 2 star values: 11 1 star values: 8

    Martha Stewart Member     Rating: Unrated       08/15/2012   pollo  

Martha Stewart Member     Rating: Unrated       06/08/2012   have you ever thought about programming a printer friendly version of you recopies on you website?  

Martha Stewart Member     Rating: Unrated       05/30/2011   Everyone loved this recipe! I made it with all the sides Lucinda had & it was a great combination! Simple & delicious which is why I love Lucinda's recipes.  

Martha Stewart Member     Rating: Unrated       04/11/2011   Wonderful dish. My family loved it!  

Martha Stewart Member     Rating: Unrated       04/05/2011   So tasty! I also had no bread crumbs, so I used Panko. It turned out great and was so easy.  

Martha Stewart Member     Rating: Unrated       03/05/2011   My family loved this. They loved the lemon with the chicken. They said they were having a fancy meal. Kids are great!  

Martha Stewart Member     Rating: Unrated       01/28/2011   My family said this is even better than my buttermilk fried chicken, which they have been eating for 45 years and love! That is the best complement ever. The fresh breadcrumbs make all the difference, as I have used store breadcrumbs, both regular and italian. as well as Panko. My husband, who thinks he is a macho meat and potatoes man, even squeezed some lemon on his chicken and said it was wonderful. Please try these-you will love them.  

Martha Stewart Member     Rating: Unrated       01/26/2011   This a very good recipe. I subsituted panko crumbs because that's all I had. It still turned out very good. My hubby said it's his favorite way to have chicken.  

Martha Stewart Member     Rating: Unrated       01/20/2011   This is so delicious! The breadcrumb crust is crunchy and the meat is moist. All together it is positively yummy. This one is a keeper and sure to be a recipe that I use many, many times.

    Martha Stewart Member

    Rating: Unrated 08/15/2012

pollo

Rating: Unrated

Rating: Unrated 06/08/2012

have you ever thought about programming a printer friendly version of you recopies on you website?

Rating: Unrated 05/30/2011

Everyone loved this recipe! I made it with all the sides Lucinda had & it was a great combination! Simple & delicious which is why I love Lucinda’s recipes.

Rating: Unrated 04/11/2011

Wonderful dish. My family loved it!

Rating: Unrated 04/05/2011

So tasty! I also had no bread crumbs, so I used Panko. It turned out great and was so easy.

Rating: Unrated 03/05/2011

My family loved this. They loved the lemon with the chicken. They said they were having a fancy meal. Kids are great!

Rating: Unrated 01/28/2011

My family said this is even better than my buttermilk fried chicken, which they have been eating for 45 years and love! That is the best complement ever. The fresh breadcrumbs make all the difference, as I have used store breadcrumbs, both regular and italian. as well as Panko. My husband, who thinks he is a macho meat and potatoes man, even squeezed some lemon on his chicken and said it was wonderful. Please try these-you will love them.

Rating: Unrated 01/26/2011

This a very good recipe. I subsituted panko crumbs because that’s all I had. It still turned out very good. My hubby said it’s his favorite way to have chicken.

Rating: Unrated 01/20/2011

This is so delicious! The breadcrumb crust is crunchy and the meat is moist. All together it is positively yummy. This one is a keeper and sure to be a recipe that I use many, many times.

All Reviews for Lucinda’s Chicken Milanese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lucinda’s Chicken Milanese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest