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Jamie Oliver Chicken Milanes

Jamie Oliver Chicken Milanes
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The Jamie Oliver Chicken Milanese is a breaded and pan-fried chicken cutlet, pounded thin for even cooking and crispness.

It follows traditional Milanese technique, focusing on light breadcrumb coating and quick frying rather than deep frying.

Ingredients

Scale

Serves 4

    • 2 large chicken breasts (halved horizontally)

    • 60 g plain flour

    • 2 eggs (beaten)

    • 100 g breadcrumbs (panko preferred)

    • 40 g grated parmesan

    • 2 tbsp olive oil (for frying)

    • Salt and black pepper

    • Zest of ½ lemon

Optional:

    • Fresh rocket (arugula)

    • Cherry tomatoes

    • Balsamic glaze

Instructions

Step 1: Flatten the Chicken Evenly

Place chicken pieces between sheets of baking paper.

Use a rolling pin to gently pound them to even thickness (about 1 cm).

Even thickness ensures uniform cooking and prevents dry edges.

Step 2: Prepare the Breading Station

Place flour in one shallow bowl.

In another bowl, beat eggs.

In a third bowl, mix breadcrumbs, parmesan, lemon zest, salt, and pepper.

This three-step coating helps create a crisp crust.

Step 3: Coat the Chicken Properly

Dip each chicken piece into flour first, shaking off excess.

Then dip into egg, allowing excess to drip off.

Finally press into breadcrumbs, ensuring full coverage.

Press gently so crumbs adhere firmly.

Step 4: Fry with Controlled Heat

Heat olive oil in a large pan over medium heat.

Place chicken in pan and cook for 3–4 minutes per side until golden brown.

Avoid high heat, which can burn crumbs before chicken cooks through.

Chicken is ready when internal temperature reaches 75°C and juices run clear.

Step 5: Rest Before Serving

Transfer to paper towel briefly, then rest for 2–3 minutes.

Resting keeps juices inside and improves texture.

Find it online: https://jamieolivereats.uk/chicken-milanes/