Author Notes
This is the classic Chicken Milanese, but with a German-American Milwaukee touch. Pretzel rolls from Miller Bakery in Milwaukee are the best available. We love them so much we never have them leftover, so I buy extra in order to make this family-favorite dish. —avimom
Ingredients
-
6
thin chicken breast cutlets
-
2-3
stale pretzel rolls, torn into very small breadcrumbs
-
2
eggs, beaten
-
flour
for dredging
-
1
lemon, zested
-
1
large clove garlic, minced
-
2 tablespoons
chopped fresh parsley
-
1 tablespoon
chopped fresh thyme
-
1/4 cup
freshly grated Parmesan cheese
-
1 tablespoon
olive oil
Directions
-
Combine the breadcrumbs, herbs, lemon zest, garlic, and cheese in a shallow dish, mixing well.
-
Heat the olive oil in a medium saute pan over medium-high heat.
-
While oil heats up, dredge the chicken cutlets in flour, then dip in egg, then dredge in breadcrumb mixture.
-
Cook the cutlets in the hot pan, browning to a deep golden brown on each side. The thin cutlets will cook through quickly, so start with a hot pan and be attentive or else they will get too brown and dry out.
-
Serve whole cutlets hot over long pasta. For true Milwaukee flavor, first lightly toss the cooked pasta in a mustard vinaigrette. Serve with a nice German Pilsner.
See what other Food52ers are saying.