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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Stale Bread
Everything's Coming up Rosé
Ten ingredients, five cocktails.
Summertime rosé cocktails.
Old, new, borrowed, and blue.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.