This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.
Mechanic
A quick flour dredge and fry leaves the pan full of fond, ready to become a pan sauce while the chicken rests.
Ingredients
- 2 chicken breasts, pounded flat (butterflied first if thick)
- Flour, cornstarch, salt, and pepper, mixed in a low bowl
- Oil, for frying
- 250 ml stock and/or wine, for the sauce
- A splash of cream
- Salt and pepper
Method
Flatten the chicken, season the cutlets, and dredge them in the flour mixture. Let them rest while you prepare the sides.
Heat a frying pan over medium heat and add oil. Add the chicken carefully and fry on both sides, flipping a few times and moving the pieces around the pan so nothing sticks. Remove once cooked through (65°C/150°F internal) and rest.
Deglaze the pan with the wine and/or stock, about 250 ml total, scraping up the fond. Season, reduce until it coats a spoon, and season again. Stir in a splash of cream and balance for acid and salt.
To serve
Rice or potatoes, and a salad.