I grew up on Wiener Schnitzel and as the years went by, I replaced it with chicken due to the high cost of veal. And I've made it for over 40 years. There is not much difference between that dish and Chicken Milanese. Only Chicken Milanese is out of Lombardy, Italy, as opposed to Austria. I made it tonight and as always, it was thoroughly enjoyed. I've always had it with egg noodles and peas.
Some tips are when dredging in the flour add salt, pepper and paprika. After the egg soak and you dip in the breadcrumbs, you need to put it on a rack for at least 20 minutes to dry.
After sauteeing in Olive Oil and butter, you need to put it back on the rack to crisp up more, for a few minutes before eating.
Chicken Milanese
Boneless Chicken Breast, pounded down to 1/4 - 1/2 " thick
Egg, mixed with a tsp of oil, and a few drops of water
Breadcrumbs
Pound chicken down, dredge in flour, egg, breadcrumbs. Set up on baking rack to let "dry" for at least 20 minutes. Saute in olive oil/butter until brown on each side, and done. Rest on baking rack for a few minutes before eating.
That looks really great I'm going to try it
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