My Favourite Chicken Recipe, Chicken Milanese - Chef Jean-Pierre

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 8 oz each; sliced thin (about 1/4‑inch) using a slicer or meat mallet)
• 1/2 cup All-Purpose Flour (lightly seasoned with salt and pepper)
• 1 tsp Salt (divided between flour and breadcrumb mix)
• 1/2 tsp Black Pepper (freshly ground)
• 1 large Egg (beaten with a pinch of salt and pepper)
• 1 cup Panko Breadcrumbs (Japanese style, provides extra crispness)
• 1 tsp Dried Herbs de Provence (adds aromatic Italian flavor)
• 2 tbsp Parmigiano‑Reggiano (freshly grated)
• 1/4 cup Lemon Olive Oil (use a mild, lemon‑infused olive oil for frying)
• 2 tbsp Unsalted Butter (cut into small pieces; added to sauce at the end)
• 1 small Shallot (finely minced)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest (grated with a microplane)
• 1/4 cup Dry White Wine (Chardonnay) (use a wine you would drink)
• 1 tbsp Capers (rinsed and drained)
• 1/4 cup Chicken Stock (low‑sodium)
• 2 tbsp Heavy Cream (optional, adds richness)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 2 cups Arugula (washed and dried)
• 1 tbsp Olive Oil (for simple vinaigrette)
• 1 tsp Red Wine Vinegar (for vinaigrette)

Instructions

1. Slice the Chicken Thin

   Place the chicken breast on the cutting board, trim any uneven edges, and slice horizontally using a slicer or a sharp knife to create two thin pieces about 1/4‑inch thick.

   Time: PT5M

2. Sanitize the Cutting Surface

   Fill a large bucket with about 1.5 L of water, add a cup of bleach and a splash of dish soap, then soak the cutting board for a minute before rinsing.

   Time: PT2M

3. Prepare Dredging Stations

   In three shallow dishes, place seasoned flour (flour + ½ tsp salt + ¼ tsp pepper), beaten egg (egg + pinch salt & pepper), and breadcrumb mix (panko + 1 tsp herbs de Provence + 2 tbsp grated Parmigiano).

   Time: PT5M

4. Coat the Chicken

   Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally press into the breadcrumb mixture, ensuring an even coating.

   Time: PT3M

5. Heat Oil to 365°F

   Add lemon olive oil to the skillet, insert the digital thermometer, and heat until the oil reaches 365°F (185°C).

   Time: PT3M

   Temperature: 365°F

6. Fry the Chicken

   Place the coated chicken pieces in the hot oil, do not move them for 1‑1.5 minutes, then flip and fry the other side until lightly golden.

   Time: PT4M

   Temperature: 365°F

7. Finish in the Oven

   Transfer the fried chicken to a silicone‑lined baking sheet and place in a pre‑heated 350°F oven for 5 minutes to finish cooking through.

   Time: PT5M

   Temperature: 350°F

8. Make the Lemon‑Pepper Sauce

   In a saucepan, melt 1 tbsp butter over medium heat, sauté minced shallot until translucent, deglaze with ¼ cup white wine, add lemon juice, zest, capers, and chicken stock; simmer 3‑4 minutes, stir in optional cream, then remove from heat and whisk in the remaining 1 tbsp butter.

   Time: PT7M

9. Prepare Arugula Vinaigrette

   Toss arugula with 1 tbsp olive oil, 1 tsp red wine vinegar, and a pinch of salt and pepper.

   Time: PT2M

10. Plate and Serve

    Place each chicken scallopini on a plate, drizzle with lemon‑pepper sauce, sprinkle chopped parsley, and top with the dressed arugula.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of All-Purpose Flour: Gluten‑Free Flour
• Instead of Egg: Egg substitute (e.g., aquafaba)
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Dried Herbs de Provence: Italian seasoning
• Instead of Parmigiano‑Reggiano: Grana Padano
• Instead of Lemon Olive Oil: Regular olive oil
• Instead of Unsalted Butter: Margarine
• Instead of Shallot: Red onion
• Instead of Lemon Juice: Lime juice
• Instead of Dry White Wine (Chardonnay): Chicken broth
• Instead of Capers: Green olives, chopped
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Cream: Half‑and‑half
• Instead of Fresh Parsley: Basil
• Instead of Arugula: Baby spinach
• Instead of Olive Oil: Vegetable oil
• Instead of Red Wine Vinegar: Apple cider vinegar

Equipment Needed

• Cutting Board
• Chef's Knife or Slicer
• Meat Mallet or Rolling Pin (optional)
• Shallow Dishes (3)
• Frying Pan (Skillet)
• Digital Thermometer
• Silicone Baking Sheet (Silpat)
• Oven
• Saucepan
• Microplane Zester
• Tongs
• Whisk
• Plate for Serving

Critical Steps — Do Not Skip

• Slicing the chicken thin and even
• Sanitizing the cutting board with bleach solution
• Ensuring oil reaches 365°F before frying
• Not over‑cooking the coating; keep it light golden
• Finishing the chicken in a hot oven to cook through
• Adding butter to the sauce off the heat to prevent separation

Chef Tips from the Video

• Use panko mixed with a little grated Parmigiano for extra flavor and crunch.
• A lemon‑infused olive oil adds subtle citrus notes that complement the sauce.
• When zesting, rotate the lemon and avoid the white pith, which is bitter.
• If you prefer a lighter sauce, omit the cream and finish with a splash of extra‑virgin olive oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to retain crispness.

Freezer: Not recommended for breaded chicken as the coating becomes soggy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice and flatten the chicken a day ahead; keep covered in the refrigerator.
• Prepare the breadcrumb mixture and store in an airtight container.
• The lemon‑pepper sauce can be made up to 2 hours ahead; re‑warm gently before serving.

Frequently Asked Questions