Nyt Cooking Chicken Milanese

Recipe by shereen pavlides.

Nyt cooking chicken milanese. Heat oil to 365 degrees. Repeat with remaining cutlets. 12 cup Italian style bread crumbs.

Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Martha Stewart Lockton Aluminum Nonstick 10-Piece Cookware Set. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center about 2 to 4 minutes per side.

This is based on Melissa Clarks New York Times recipe. 1 T white wine vinegar. In a dish whisk together the milk and eggs.

Andrew Scrivani for The New York Times. Heat vegetable oil in a large skillet over medium heat. Picture sour cream and onion dip slathered on chicken cutlets dredged in panko bread crumbs and fried until crisp like a potato chip and youll envision this recipe.

Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken. In another shallow bowl beat the eggs and season with salt and pepper. Heat a large skillet over medium-high heat to 360.

Place the flour in another dish and mix in some salt and pepper. Season with salt and pepper and stir in 2 tablespoons olive oil. 1 12 pounds boneless skinless chicken breasts organic preferred 3 - 4 cutlets 2 large eggs.