Dressed Up Chicken Milanese takes pan-fried chicken to black-tie levels of flavor. The interior is savory, juicy, and tender, but the exterior is crispy beyond belief and infused with sharp cheese and spicy chili for extra flavor. Dressed Up Chicken Milanese is not only dressed for dinner, it's raising the dress code for everyone at the table, and in the most delicious way! Putting this chicken atop your pasta makes everything feel fancy. Best of all, you can get this elevated culinary experience in less than 30 minutes.
Ingredients• 2 eggs • 2 tablespoons milk • 1 cup bread crumbs • 1/2 cup queso fresco cotija, Ricotta Salata, or Romano cheese, finely crumbled • 1 tablespoon dried ground chile piquín or similar mix, or to taste • 1/4 teaspoon kosher or sea salt, or to taste • 6 chicken breasts, boneless, skinless, and pounded thin • vegetable oil, to taste, for frying
On a deep plate, beat the eggs together with the milk.
On a separate plate, combine the bread crumbs with the cheese, ground chile, and salt.
Dip both sides of each flattened chicken breast in the egg mixture.
Gently coat both sides of the chicken pieces in the bread crumb mixture until the chicken is entirely covered.
Place the coated breasts on a chopping board or platter.
In a large 12-inch skillet over medium heat, add the vegetable oil until it is about 1/4-inch deep.
Once the oil is hot but not smoking, place as many chicken breasts as will fit in a single layer without crowding or overlapping. When adding the chicken, lay it in the oil away from you to avoid splashing. If the edges of the chicken aren't bubbling when added to the oil, increase the heat to medium-high.
Cook until golden brown and cooked through at 165 degrees F, about 3 minutes per side. Make sure to gently flip to avoid splashing.
Transfer the cooked chicken breasts to a paper-towel-lined plate.
Repeat with the remaining chicken pieces.