[Chicken Milanese] Healthy chicken cutlet with only 4 tablespoons olive oil

I hope I can make as many different food so that they can develop open and sophisticated palates.

But, still there are a few dishes they like more than the others.

Chicken milanese is one of my kids favorite chicken dish.

I think they may call it a soul food later on.

But, my chicken milanese is not deep fried (it is baked) as it is suggested in tradional recipes.

Don't get me wrong.

I love fat and fried food.

But, it's kind of headache to litter used oil. So, I try to use more of baked-rather-than fried cooking method.

I've always loved chicken cutlet.

Since I got this recipe from my subscribed food magazine, i.e. Everyday Food, a few years ago,

I've been baking chicken cutlets, or milanesa.

As you need olive oil as little as 4 tablespoons, it would be safe to call it "Healthy chicken cutlet", wouldn't it?

Here goes the recipe:

(adapted from Everyday Food)

Ingredients

 1 1/4 cups plain dried breadcrumbs
 1/4 cup olive oil + some more to brush
 1/3 cup all-purpose flour
 2 large eggs, lightly beaten
salt and ground pepper
 2 chicken breasts (or 4 chicken breast halves)

(You can make it with chicken thighs too)

 

How to make

1. Preheat oven to 425 degrees Fahrenheit or 210 degrees Celcius.

 2. Pulse the food processor(or hand-held grinder) and make breadcrumbs.

3. Toss breadcrumbs and oil until well combined.

 4.  In a baking plate, spread breadcrumbs. Cook, tossing once, until golden brown, or 8-10 minutes.

5. Place flour and eggs in separate bowls; season with salt and pepper.

Now a work line is set up.

6. Halave the chicken breasts.

Doesn't it look like a heart? :)

Place the meat between two plastic sheets, and pound the meat, with a meat mallet or bottom of a small heavy pan, until 1/2 inch thick.

 7. One at a time, coat chicken on both sides with flour and shake off excess.

Then dip in eggs. (This bowl was too small though)

Coat with breadcrumbs, pressing firmly to adhere.

8. Place coated chickens a rack on a rimmed baking sheet, and bake chicken on rack,

without turning, for about 15 minutes.

 These are the chicken milanese which just got out of the oven.

Serve chickens with rice and/or salad.

I served with very sour Jewish pickles and honey mustard sauce.

It is very easy and delicious.

If there is any leftover, you can slice it thin and make chicken wrap sandwich for the next day. :)

Happy cooking!

Pollo alla Milanese

(Chicken milanese)