James O’Brien, sommelier at Popina in Brooklyn, embraces the timeless combination of Champagne and fried foods when enjoying a fiery dish like this one. “While this pairing isn’t revolutionary, I just can’t get enough of it,” he says.
In this recipe, the oil left from pan-frying the crispy chicken is repurposed to create a spicy and sweet oil inspired by Nashville Hot Chicken. Serve these flavorful cutlets alongside a simple green salad with ranch dressing for a classic Milanese-style meal.
How to Pound a Chicken Cutlet for Milanese
To flatten a chicken cutlet before cooking, place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken evenly to a 1/4-inch thickness, starting from the center and working outward.
Why Dredge the Chicken in Flour?
Dredging the cutlets in flour creates a dry surface that helps the beaten egg and breadcrumbs adhere properly, ensuring a crisp, even coating. Be sure to shake off any excess flour before dipping the cutlets in the egg mixture.
Directions
Prepare the Chicken
- Preheat the oven to 200°F.
- Season the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper.
- In a shallow bowl, beat the eggs well. In a second shallow bowl, place the flour. In a third bowl, mix the breadcrumbs, cheese, the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Dredge the chicken in flour, then dip it into the beaten eggs, allowing excess to drip off. Coat the chicken with the breadcrumb mixture, pressing gently to ensure even coverage. Transfer to a parchment-lined baking sheet.
- Prepare a baking sheet with an oven-safe wire rack; set aside. Heat oil in a 12-inch skillet over medium-high heat until shimmering (for air fryer instructions, see Notes from the Food & Wine Test Kitchen). Working in batches, fry the chicken until golden brown and cooked through (internal temperature of 165°F), about 2 to 3 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven.
- Strain the used oil through a fine wire-mesh sieve into a heatproof bowl, discarding the solids. Reserve 1/2 cup of the strained oil and discard the rest.
Make the Spicy Oil
- In the reserved 1/2 cup of oil, mix brown sugar, salt, crushed red pepper, dill, garlic powder, and 1 tablespoon of cayenne pepper. Stir well to combine.
- Adjust the heat level by adding up to 1 more tablespoon of cayenne pepper, if desired.
- Brush about 1 tablespoon of the spicy oil over one side of each cooked chicken cutlet.
- Serve immediately with a simple salad, if desired.
