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
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Ingredients
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6
thin chicken breast cutlets
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2-3
stale pretzel rolls, torn into very small breadcrumbs
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2
eggs, beaten
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flour
for dredging
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1
lemon, zested
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1
large clove garlic, minced
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2 tablespoons
chopped fresh parsley
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1 tablespoon
chopped fresh thyme
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1/4 cup
freshly grated Parmesan cheese
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1 tablespoon
olive oil
Directions
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Combine the breadcrumbs, herbs, lemon zest, garlic, and cheese in a shallow dish, mixing well.
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Heat the olive oil in a medium saute pan over medium-high heat.
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While oil heats up, dredge the chicken cutlets in flour, then dip in egg, then dredge in breadcrumb mixture.
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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.
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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.
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