Lemon & Thyme Chicken Milanese
Lemon & Thyme Chicken Milanese
Ingredients
For the Chicken
- 2 large chicken breasts, boneless, skinless, pounded to 1/4-inch thick cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Breading
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, for flour
- 1/4 teaspoon black pepper, for flour
- 2 eggs, beaten
- 1 tablespoon water, for egg wash
- 1 1/2 cups panko breadcrumbs
For the Tomato-Thyme Sauce
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, mixed colors, some halved, some left whole
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Frying and Finishing
- 4 tablespoons unsalted butter, cubed
- 1 tablespoon olive oil, for frying
- 1 lemon, cut into wedges
- 2 fresh thyme sprigs, for garnish, as needed
Instructions
- 1
Prepare the chicken cutlets by seasoning them lightly with salt and black pepper. Set aside. Finely chop the shallot, mince the garlic, and chop the fresh thyme leaves. Halve some of the cherry tomatoes, leaving others whole. Cut the lemon into wedges for serving.
⏱️ 10 min
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed cherry tomatoes, minced garlic, chopped shallot, and chopped fresh thyme leaves. Sauté for 5-7 minutes, until the tomatoes begin to soften and the aromatics are fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove the mixture from the pan and set aside in a bowl.
⏱️ 7 min
- 3
Set up your breading station: In the first shallow dish, combine 1/2 cup all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the second shallow dish, whisk the 2 eggs with 1 tablespoon of water to create an egg wash. In the third shallow dish, place the 1 1/2 cups of panko breadcrumbs.
⏱️ 3 min
- 4
Dredge each chicken cutlet thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated, and let any excess drip off. Finally, press the chicken firmly into the panko breadcrumbs, coating it evenly on both sides.
⏱️ 10 min
- 5
In the same large skillet (or a separate clean pan), melt the 4 tablespoons of cubed unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once the butter is hot and bubbling, carefully place the breaded chicken cutlets into the pan, ensuring not to overcrowd it (cook in batches if necessary). Fry the chicken for 3-4 minutes per side, until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Season with a sprinkle of salt while cooking. Transfer cooked chicken to a plate.
⏱️ 15 min•🌡️ 350
- 6
Once all chicken is cooked, return the reserved sautéed cherry tomato mixture to the pan, distributing it around and on top of the chicken cutlets. Squeeze fresh lemon juice generously over the entire dish. Garnish with additional fresh thyme sprigs if desired.
⏱️ 3 min
- 7
Serve the Lemon & Thyme Chicken Milanese immediately, ensuring to spoon some of the pan sauce and tomato mixture over each piece of chicken. Serve with lemon wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon & Thyme Chicken Milanese
Ingredients
For the Chicken
- 2 large chicken breasts, boneless, skinless, pounded to 1/4-inch thick cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Breading
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, for flour
- 1/4 teaspoon black pepper, for flour
- 2 eggs, beaten
- 1 tablespoon water, for egg wash
- 1 1/2 cups panko breadcrumbs
For the Tomato-Thyme Sauce
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, mixed colors, some halved, some left whole
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Frying and Finishing
- 4 tablespoons unsalted butter, cubed
- 1 tablespoon olive oil, for frying
- 1 lemon, cut into wedges
- 2 fresh thyme sprigs, for garnish, as needed
Instructions
- 1
Prepare the chicken cutlets by seasoning them lightly with salt and black pepper. Set aside. Finely chop the shallot, mince the garlic, and chop the fresh thyme leaves. Halve some of the cherry tomatoes, leaving others whole. Cut the lemon into wedges for serving.
⏱️ 10 min - 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed cherry tomatoes, minced garlic, chopped shallot, and chopped fresh thyme leaves. Sauté for 5-7 minutes, until the tomatoes begin to soften and the aromatics are fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove the mixture from the pan and set aside in a bowl.
⏱️ 7 min - 3
Set up your breading station: In the first shallow dish, combine 1/2 cup all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the second shallow dish, whisk the 2 eggs with 1 tablespoon of water to create an egg wash. In the third shallow dish, place the 1 1/2 cups of panko breadcrumbs.
⏱️ 3 min - 4
Dredge each chicken cutlet thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated, and let any excess drip off. Finally, press the chicken firmly into the panko breadcrumbs, coating it evenly on both sides.
⏱️ 10 min - 5
In the same large skillet (or a separate clean pan), melt the 4 tablespoons of cubed unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once the butter is hot and bubbling, carefully place the breaded chicken cutlets into the pan, ensuring not to overcrowd it (cook in batches if necessary). Fry the chicken for 3-4 minutes per side, until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Season with a sprinkle of salt while cooking. Transfer cooked chicken to a plate.
⏱️ 15 min•🌡️ 350 - 6
Once all chicken is cooked, return the reserved sautéed cherry tomato mixture to the pan, distributing it around and on top of the chicken cutlets. Squeeze fresh lemon juice generously over the entire dish. Garnish with additional fresh thyme sprigs if desired.
⏱️ 3 min - 7
Serve the Lemon & Thyme Chicken Milanese immediately, ensuring to spoon some of the pan sauce and tomato mixture over each piece of chicken. Serve with lemon wedges on the side.
⏱️ 2 min