Chicken Milanese with Lemon and Capers

Chicken Milanese with Lemon and Capers

Chicken Milanese is basically Italian fried chicken—only better. I serve mine with a tangy lemon, caper, and wine reduction that layers flavor and cuts through the richness of the breading. The preparation is a quick assembly line, so organize yourself. This is traditionally served with an arugula salad, with shaved Parmesan cheese, dressed in lemon vinaigrette.

Chicken Milanese with Lemon and Capers

Serves 4
Prep time: 10 minutes
Cook time: 6-8 minutes per batch
Difficulty: Easy to Moderate 

4 boneless, skinless chicken breasts each weighing 4 to 5 ounces (113-170 grams) pounded into cutlets that are ¼.-inch-1/3-inch (6.3-8.5 millimeters) thickness—salad plate-sized!
3 lemons, divided
½ cup (63 grams) all-purpose flour
zest of 1 lemon, divided
1 teaspoon (5 milliliters) garlic powder
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) pepper
1/3 cup (75 milliliters) finely grated Parmesan cheese, divided
2 eggs
1 cup (125 grams) Italian breadcrumbs or panko
3 tablespoons (30 milliliters) finely chopped Italian parsley, divided
1cup (125 grams) olive oil or mixed 50/50 with a neutral oil
2 tablespoons (30 milliliters) cold butter, divided
2 tablespoons (30 milliliters) capers
1/2 cup (118 milliliters) white wine 
Salt and pepper to taste

 Directions

1. Preheat oven to 250° F (12° C). Zest one of the lemons onto a sheet of waxed paper.  Juice the same lemon into a small bowl. Thinly slice 1 lemon, and cut the remaining lemon into 4 wedges. Set aside.

2. Mix flour, garlic powder, half the lemon zest, half of the cheese, salt, and pepper in a shallow dish. Beat eggs with a pinch of salt in another dish. Place breadcrumbs or panko with remaining cheese and 1 tablespoon (15 milliliters) of minced parsley in a third dish.

3. Prepare cutlets one at a time. First, dredge in flour, shake off excess, dip into the eggs, letting excess drip back into the dish, and finally, firmly pat a quarter of the crumbs on both sides. Push other crumbs aside to prevent them from getting soggy. Place the cutlet on a plate and repeat with others. Do not stack.

4. Pour a generous 1 inch (2.5 centimeters) of oil into a skillet large enough to hold 2 cutlets. Turn heat to medium-high. When oil is shimmering, pan-fry two cutlets, not crowding. Fry for about 3-4 minutes until the side is completely brown, adjusting the temperature so they do not burn. Flip and fry another 2 to 4 minutes until chicken is done, registering 165 F° (74° C) on an instant-read thermometer. Drain on paper towels, then place in oven on a baking sheet, not stacking. Repeat process, adding more oil if needed. If your cutlets have burned, dump the oil and begin fresh.

5. After frying, drain the oil from the pan, keeping the crunchy bits. Immediately add 1 tablespoon (15 milliliters) butter, lemon slices and capers. Adjust heat and sauté, flipping lemon once, until nicely colored and soft, about 3 minutes. Add wine, remaining lemon zest, and lemon juice. Stir and simmer to deglaze pan for about 2 minutes. Turn off heat and whisk in remaining cold butter until melted and emulsified. Place a cutlet on each plate, sprinkle with parsley, and drizzle with sauce, dividing lemon slices and capers. Place arugula salad and a lemon wedge alongside the meat. Serve.

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About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.