I still remember the first time I made Jamie Oliver’s Chicken Milanese. It was one of those evenings when I wanted something crispy and comforting. The recipe seemed perfect. I was initially intimidated by the idea of breading and frying chicken, but Jamie’s clear instructions and simple approach made it feel like a breeze. By the time the golden, crispy pieces of chicken hit the plate, I was hooked. That first bite? Pure satisfaction.
This recipe quickly became one of my go-to dinners. It’s a perfect balance of crunch, flavor, and ease. But beyond just being a delicious dish, it’s also one of those meals that feels a bit special-whether you’re making it for yourself or for company. It’s an experience as much as a meal. So, let’s dive into how to recreate that crispy, golden magic in your kitchen.
Jamie Oliver’s Chicken Milanese Recipe
When I first attempted Jamie Oliver’s Chicken Milanese, I thought it would be a complex process. But, it turned out to be straightforward. Here’s a simplified version of his method, which you can try at home. It’ll be a hit, just like it was for me.
Ingredients
- Chicken breasts (boneless, skinless)
- Flour (plain or all-purpose)
- Eggs (lightly beaten)
- Fresh breadcrumbs (ideally made from a crusty loaf of bread)
- Parmesan cheese (grated)
- Fresh parsley (chopped)
- Lemon (for zest and serving)
- Olive oil (for frying)
- Salt and pepper (to taste)
Ingredients Needed
I’ve learned over the years that the best dishes are often made from the simplest ingredients. For Jamie Oliver’s Chicken Milanese, you won’t need anything too fancy. But the magic lies in how you combine them.
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Chicken Breasts
The choice of chicken breast here is key. It’s lean and takes on the breading beautifully. I always make sure to pound them to even thickness before starting, so they cook evenly.
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Flour
This helps the egg wash stick. I used plain flour because it gives a nice, light coat that doesn’t overwhelm the chicken.
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Eggs
The egg wash acts as a glue, holding the breadcrumbs in place. I like to use large eggs, and beating them lightly makes sure the coating stays even.
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Breadcrumbs
Homemade breadcrumbs make all the difference in texture and flavor. I prefer using a thick, crusty loaf like sourdough, but any bread with a good bite will work.
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Parmesan Cheese
Freshly grated Parmesan gives the breadcrumbs an added richness and a savory punch. It also contributes to the crispiness.
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Fresh Parsley
This gives a fresh contrast to the richness of the fried chicken. The slight bitterness from the parsley is a perfect balance.
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Lemon
A squeeze of fresh lemon at the end brightens everything up. Trust me, it’s worth it. I always use lemon zest in the breadcrumbs as well.
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Olive Oil
For frying, I use a generous amount of extra virgin olive oil. It adds a fruity richness to the chicken that’s hard to replicate with other oils.
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Salt And Pepper
Seasoning is everything. Salt enhances the natural flavors while pepper adds just the right amount of heat.
How To Make Jamie Oliver’s Chicken Milanese
This recipe is easy to follow, and the process is pretty straightforward. Here’s how I make it:
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Prep The Chicken
- Start by placing the chicken breasts between two sheets of parchment paper.
- Use a meat mallet or rolling pin to pound them to an even thickness (about 1 cm thick). This ensures they cook quickly and evenly.
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Set Up The Breading Station
- On one plate, spread out some flour.
- On another, beat the eggs.
- In a third, combine the breadcrumbs, grated Parmesan, and lemon zest. Add a little salt and pepper here as well.
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Coat The Chicken
- Dredge the chicken in flour, making sure it’s fully coated.
- Dip it into the egg wash, letting any excess drip off.
- Finally, coat it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
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Fry The Chicken
- Heat olive oil in a large skillet over medium-high heat.
- When the oil is hot (but not smoking), add the chicken breasts.
- Cook each side for about 3-4 minutes until golden brown and crispy. Don’t overcrowd the pan-do it in batches if necessary.
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Serve
- Remove the chicken from the pan and drain on paper towels.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Ingredient Science Spotlight
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Why Pound The Chicken?
Pounding the chicken is about achieving uniform thickness. It ensures the chicken cooks evenly. If the chicken is too thick in parts, you risk the outside burning before the inside cooks through.
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Breadcrumbs Vs. Flour
The breadcrumbs are the star of the show here. They create that crunchy exterior. Flour helps the breadcrumbs adhere better to the chicken by providing a dry surface for the egg to stick to.
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The Role Of Egg Wash
The egg wash is key for adhesion. It’s almost like a primer layer that helps the breadcrumbs stay on the chicken and crisp up beautifully when fried.
Expert Tips
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Use A Thermometer To Check The Oil Temperature.
Ideal frying temperature is around 350°F (175°C). Too hot, and the coating will burn. Too cold, and the breading will get soggy.
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Avoid Overcrowding The Pan.
When you add too many pieces of chicken, the temperature of the oil drops, and you lose the crispy factor. Fry in batches for the best results.
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Let The Chicken Rest After Frying.
After frying, let the chicken rest for a minute or two on paper towels to soak up any excess oil.
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Try A Non-stick Pan For Less Oil.
If you’re looking to make it a bit lighter, a non-stick pan can help you use less oil while still achieving a crispy exterior.
Recipe Variations
There are plenty of ways to mix things up with this Chicken Milanese:
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Herbed Chicken Milanese
Add finely chopped rosemary or thyme to the breadcrumb mixture for an herbal twist.
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Spicy Chicken Milanese
Add chili flakes or paprika to the breadcrumbs for some heat. I’ve done this a few times, and it gives the dish a whole new vibe.
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Gluten-Free Version
Swap out regular breadcrumbs for gluten-free breadcrumbs or crushed cornflakes. They’ll still give you that satisfying crunch.
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Parmesan And Garlic
Add garlic powder or fresh minced garlic to the breadcrumbs for even more depth of flavor.
Final Words
After making Jamie Oliver’s Chicken Milanese a few times, I can tell you it never disappoints. Whether you’re cooking for yourself or for guests, the crispy chicken paired with a fresh squeeze of lemon is something everyone can appreciate. It’s one of those recipes that feels like it’s a little fancy but doesn’t take hours to prepare. The crunch, the tenderness of the chicken, the Parmesan-there’s just something so comforting about it.
FAQs
How Do I Make Jamie Oliver’s Chicken Milanese Crispy?
To get it crispy, make sure to coat the chicken in breadcrumbs well and fry it in hot oil. Don’t overcrowd the pan, and let the chicken cook on each side until golden and crunchy.
Can I Use Boneless Chicken Thighs For This Recipe?
Yes, boneless thighs work great! They stay juicy and tender, but the cooking time may be a bit longer compared to chicken breasts.
What Should I Serve With Chicken Milanese?
Serve it with a fresh salad, some lemon wedges, and maybe a side of roasted potatoes or pasta for a complete meal.