Jamie Oliver’s Chicken Milanese is his take on the classic Italian dish, Cotoletta alla Milanese. It’s a crispy, breaded chicken cutlet, often served with a fresh side salad or a simple squeeze of lemon. The chicken is tender on the inside with a golden, crunchy coating on the outside. But what makes Jamie’s version special? His recipe doesn’t just rely on the usual breadcrumbs; he brings in fresh herbs and a little extra love for the coating. And he also suggests adding a nice drizzle of olive oil after frying to make it even more indulgent.
It’s comforting, yet fresh enough to feel like a treat. It’s something you can make at home without too much fuss. yet it feels like a fancy dinner.
Jamie Oliver Chicken Milanese Recipe
Ingredients Needed
To get this crispy, golden perfection on your plate, here’s what you’ll need:
- Chicken Breasts: Boneless and skinless. You’ll want them pounded out a bit so they cook evenly.
- Breadcrumbs: Preferably panko for extra crunch. You can also go for homemade if you’re feeling ambitious!
- Parmesan Cheese: A must for that salty, umami hit in the crust. Grated finely.
- Fresh Herbs: Parsley, thyme and basil bring a fresh, aromatic touch to the breadcrumbs.
- Eggs: For dipping – they help the breadcrumbs stick to the chicken.
- Flour: Lightly seasoned with salt and pepper, this is the first coat before the egg and breadcrumbs.
- Olive Oil: For frying and maybe a little extra to drizzle on top for a rich finish.
- Lemon: A squeeze of lemon at the end is classic, to brighten up the whole dish.
Optional: A side salad of mixed greens or some roasted veggies could be a nice pairing if you’re looking to balance out the richness.
Equipment Needed
To make Jamie Oliver’s Chicken Milanese, here’s what you’ll want to gather:
- A Meat Mallet or Rolling Pin: For pounding the chicken breasts to an even thickness. This is crucial because it ensures the chicken cooks evenly.
- A Shallow Bowl for Flour: For the first coating, a shallow bowl is all you need. You don’t want the flour spilling everywhere.
- A Shallow Bowl for Eggs: Beat the eggs in this. it’ll be where you dip the floured chicken before the breadcrumbs.
- A Shallow Dish for Breadcrumbs: Mix the breadcrumbs, Parmesan and fresh herbs here.
- Frying Pan or Skillet: A large one, so the chicken can fry without crowding. A non-stick or cast-iron pan works great.
- Tongs or a Slotted Spoon: To flip the chicken without messing up that crispy coating.
- Paper Towels: For draining any excess oil once the chicken is fried.
How To Make Jamie Oliver’s Chicken Milanese
Making this dish is surprisingly simple and the steps are pretty straightforward.
- Prep the Chicken: Start by placing your chicken breasts between two sheets of parchment or cling film. Use your mallet or rolling pin to gently pound them out to an even thickness, about 1/2 inch. This makes the chicken tender and helps it cook faster.
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Coating Station: Set up your breading station. You’ll need three shallow bowls:
- First one: Season your flour with a bit of salt and pepper.
- Second one: Beat your eggs (you can add a pinch of salt here too).
- Third one: Combine your breadcrumbs, grated Parmesan and chopped fresh herbs.
- Breading the Chicken: Dip each chicken breast into the flour first, shaking off any excess. Coat it with the egg mixture and finally, press it into the breadcrumb mixture. Be sure to get a nice, even coating on all sides. Repeat for each piece.
- Frying: Heat a good amount of olive oil in your frying pan over medium heat. You want the oil to be hot enough to sizzle when the chicken hits the pan but not so hot that it burns. Carefully place your breaded chicken in the pan and fry until golden brown, about 3-4 minutes per side. Depending on the size of your pan, you may need to do this in batches.
- Draining and Serving: Once crispy and golden, remove the chicken from the pan and place it on a plate lined with paper towels to drain any excess oil. Squeeze a little lemon juice over the top just before serving.
What I Learnt
Making Jamie Oliver’s Chicken Milanese taught me a few important things:
- Pounding the Chicken: It’s not just for tenderizing. it ensures even cooking. This step is crucial if you want your chicken to be juicy and tender inside while being crispy on the outside.
- Layering Flavors: The combination of fresh herbs in the breadcrumb coating really elevates the dish. It’s so easy to overlook the herbs but they add a lovely, aromatic touch that makes this dish sing.
- Perfect Oil Temperature: If the oil’s too cold, your chicken won’t get that nice crispiness. Too hot and it might burn before cooking through. A good medium heat is key.
- Lemon at the End: A squeeze of lemon after frying isn’t just for flavor. it cuts through the richness and gives it that fresh finish, making every bite feel balanced.
Recipe Tweaks For Jamie Oliver’s Chicken Milanese
Jamie Oliver’s Chicken Milanese is a deliciously crispy dish but there’s always room to make it your own. A simple tweak can elevate the flavors even further.
1. Spice It Up:
For a deeper flavor, add some chili flakes or cayenne pepper to the breadcrumb mixture. This gives a mild kick without overpowering the classic taste. Alternatively, mix in some smoked paprika for a smoky twist.
2. Use Panko Breadcrumbs:
Panko breadcrumbs create a lighter, crunchier texture. They absorb less oil which makes the coating crispier and less greasy. If you want extra crunch, you could even toast them lightly in a pan before coating your chicken.
3. Add Fresh Herbs to the Coating:
While Jamie’s recipe uses basic seasoning, fresh herbs like thyme, rosemary or oregano mixed into the breadcrumb coating add a nice herby fragrance. Chop them finely so they mix well with the breadcrumbs.
4. Try a Parmesan Crust:
Parmesan cheese mixed into the breadcrumb coating gives the Milanese a cheesy, savory layer. You don’t need to go overboard. just a small handful of grated Parmesan will do the trick.
5. Lemon Zest in the Coating:
For an extra zesty punch, add some lemon zest to the breadcrumb mixture. This boosts the freshness and gives the dish a light, citrusy note that pairs beautifully with the chicken.
6. Use Chicken Thighs Instead of Breasts:
Chicken thighs tend to be juicier and more flavorful than breasts. If you’re in the mood for something a little richer, swap them in. Just make sure to pound them out to an even thickness for the best results.
Storage Tips For Leftovers
1. Cool the Chicken First:
Before storing leftovers, allow the Chicken Milanese to cool down at room temperature for no more than 30 minutes. This prevents excess moisture from collecting inside the container which can make the coating soggy.
2. Use an Airtight Container:
Store the chicken in an airtight container to preserve its freshness. If you want to keep the coating crispy, consider placing a paper towel underneath the chicken inside the container to absorb any excess moisture.
3. Refrigerate Within Two Hours:
For food safety, refrigerate leftovers within two hours of cooking. Chicken Milanese can be safely stored in the fridge for up to 3 days.
4. Reheat in the Oven:
To maintain that crispy exterior, reheat the chicken in the oven (around 375°F for 10-15 minutes). You can also place the chicken on a wire rack over a baking sheet to allow air to circulate around it, keeping the coating crisp.
5. Freezing for Long-Term Storage:
If you need to store the chicken for longer, you can freeze it. Wrap the chicken in foil or plastic wrap and place it in a freezer-safe bag or container. When reheating from frozen, bake at a lower temperature (around 350°F) for a longer time (about 20-25 minutes) to ensure the inside heats through while the crust stays crispy.
What To Eat With Jamie Oliver’s Chicken Milanese?
The beauty of Chicken Milanese is that it’s a versatile dish that pairs well with so many sides. Here are some of the best options:
1. A Fresh Salad:
A simple arugula salad with lemon dressing is a classic. The peppery arugula contrasts nicely with the crispy chicken while the acidity from the lemon cuts through the richness. You could also add some shaved Parmesan for extra flavor.
2. Roasted Vegetables:
Think roasted carrots, zucchini or even sweet potatoes. The caramelization from roasting complements the crispy chicken and adds a natural sweetness.
3. Pasta:
Serve it alongside some pasta, preferably something light like spaghetti aglio e olio or a simple lemon-butter pasta. It’s a comforting combination that isn’t too heavy, letting the chicken shine.
4. Mashed Potatoes:
For a heartier option, creamy mashed potatoes are perfect. Their smooth texture balances the crispy crunch of the Milanese and you can even add a dollop of garlic butter for extra indulgence.
5. Saucy Options:
A light tomato or basil sauce is always a great idea. If you want to make it a bit more decadent, a drizzle of melted butter and garlic sauce adds richness without overpowering the dish.
FAQs
What Makes Jamie Oliver’s Chicken Milanese Special?
Jamie’s version stands out with a crispy, golden coating and a vibrant mix of herbs in the breadcrumbs. The lemony zing adds a fresh twist too!
Can I Make Jamie Oliver’s Chicken Milanese Gluten-free?
Yes! Just swap the regular breadcrumbs for gluten-free ones and make sure the flour is also gluten-free.
How Do I Keep The Chicken Crispy After Frying?
Rest the chicken on a wire rack after frying, not paper towels, to avoid sogginess. Also, serve immediately for that perfect crunch.
