Vermicular | Chicken Milanese

Chicken Milanese

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
8 min

2 chicken breasts, boneless (skinned and thinly pounded)
Kosher salt and freshly ground black pepper
All-purpose flour, to coat

Breading Mixture
⅓ cup (40 g) panko breadcrumbs
¼ cup (20 g) parmesan cheese, grated

1 large egg, beaten
¾ tablespoon (10 g) butter, divided

½ tablespoons (20 g) butter
2 tomatoes, cut into ⅓” pieces
1 tablespoon capers, drained

1 tablespoon olive oil, divided

  1. For the Sauce, place 1½ tablespoons of butter in a pot and heat over medium heat for about 3 minutes. Once the butter melts and starts to brown, add in tomatoes. Sauté for about 3 minutes, stirring occasionally to avoid burning. Once the tomato mixture thickens, add in capers and lightly stir. Set aside.

  2. Combine panko breadcrumbs and grated cheese in a bowl. Pour the egg into a flat dish.

  3. Season the chicken with salt and pepper and lightly flour. Dip the chicken in egg and coat with breading mixture. Using the back of a knife, score the breading in a grid pattern on both sides of the chicken.

  4. Preheat the pan over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add ¾ tablespoon of butter into the pan. Once the butter melts, turn down to low heat. Place one chicken into the pan and pan-fry for about 2 minutes.

  5. Once the breading turns golden brown, gently flip. Pan-fry for 2 more minutes or until golden brown and remove the chicken.

  6. Add the remaining butter in the pan and pan-fry the other chicken by repeating Steps 4 and 5. Smear the plate with sauce from Step 1, place chicken on top to serve.

  • Carefully butterfly each chicken breast into evenly flat pieces.

  • Sandwich chicken breasts with two pieces of plastic wrap and using a meat mallet, gently pound the breasts into evenly flat cutlets—about ⅓” thick.

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