Chicken Milanese and Garlic Cheesy Potato Stacks
It is no secret that I have been craving fried chicken these days. 😁 I blogged "gently fried chicken" earlier today and now I am blogging another fried chicken dinner that I love even more: Chicken Milanese, a beloved Italian dish that has been around for well over one hundred years. The early preparation being known as "cotoletta alla milanese", is very similar to the Austrian/German Schnitzel. Along with the milanese, I made what I call potato stacks. I will describe that and a recycled potato side dish later on. This is such a fantastic meal. Let's get to it, shall we?
Ingredients
2 large boneless/skinless chicken breasts (one per person)
1 cup flour
3 eggs
1 rounded teaspoon salt and black pepper
1 rounded tablespoon dry Italian seasoning+
1 teaspoon (and some extra) dry oregano, rosemary, thyme and sage+ more for the potato stacks
1 cup vegetable oil, or grape seed oil or canola oil
Ingredients for Potato Stacks
1 large russet potato (to make four, two per person)
4 slices of Provolone or mozzarella
2 tablespoon granulated garlic
pinch salt and black pepper per potato stack
+ extra dry Italian seasonings
cooking spray (such as PAM)
To start, preheat the oven to 375-degrees. Next, create and set up a dredging station for the chicken. In addition, prepare a separate cutting board for the chicken breasts. For your dredging station, add the flour to a dish, and stir in the seasonings, including the salt and pepper. Crack the eggs in a separate dish, break the yolks and briskly stir the egg whites and yolks together with a pinch of salt and pepper.
On the other cutting board, lay out the chicken breasts. Using a sharp chef's or culinary knife, starting on the thinner side, slice the chicken about three-fourths of the way and open it up like a book. Repeat with the second chicken breast, and more if you are feeding a few people. Place some plastic wrap (such as cling wrap) over the chicken breasts. Now take a meat mallet or medium sized skillet and pound the chicken breasts into fairly flat uniform shapes. Now, add the oil to a large skillet over high heat.
Steps for the Dredging Station
1. Place the chicken in the flour dish and thoroughly coat the flattened breasts with the seasoned flour.
2. Place the floured breasts in the egg wash,completely coating them with the wash.
3. Place each breast back into the flour and again, fully coat the breast with the seasoned flour.
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The oil should be rippling by this time, meaning it is ready to fry the chicken. Fry one breast at a time so as not to crowd the skillet. Fry the chicken four minutes per side; that should suffice, but use a thermometer or cut it open slightly to make sure the thicker part is done. Place the finished chicken on a wire rack or, onto a plate covered with paper towels.
Hold that thought for a couple of minutes! 😃
Let me start off by saying that the potatoes should actually be prepped first, as they take about 40 minutes to bake in the oven. 🍳🍳 That'd give you Plenty of time, then, to work on the chicken.
Preheat the oven to 375-degrees.
Wash the russet potato thoroughly. This next step takes patience and a little skill. You work it out however it suits you. 😊 You will want to have a standard muffin pan ready. Spray four+ muffin bun pits that are easily accessible with cooking spray (not baking spray). Now, using a sharp culinary knife, trim the potato down all around until a circular potato round fits in the pit. Now slice the potato into thin discs, or, chips. You will want four or five discs per muffin pit, or, cup. Do NOT throw away the potato scraps! Set them aside. Afterward, use a biscuit cutter or round ravioli stamp and make four or five cheese discs out of the cheese of your choice. I used a ravioli stamp which made the perfect size out of provolone. Before you begin to assemble the stacks, have some of the dried herbs (mentioned in the ingredients section, above) ready to use. Place a disc at the bottom of each sprayed cup, or, pit. Let's just call them a cup. Sprinkle a pinch of granulated garlic over the disc, then add a cheese disc. By-the-way, do not throw out the cheese scraps! Use them in the stacks! Add dried herbs wherever you like throughout the construction of the stacks; the same applies to the granulated onion! When completed, sprinkle finely grated Parmesan on the top of each stack. Place the muffin pan in the oven and bake for 40 minutes. When done, remove the pan and use a knife and spoon (I used a knife only) to scoop the stacks out. Plate immediately alongside the chicken, which should be done by now if you begin with the stacks first, as I belatedly mentioned.
Now, on to the potato scraps. There is hot oil in the skillet. Take the potato peelings and scraps and fry them up! This takes maybe 4 minutes, max, over high heat. Season as you wish and the kids or guests can enjoy them, too!
Chicken Milanese with Garlic Cheesy Potato Stacks
As ALWAYS, Thank You for your visit, your time and consideration. I am so grateful for your time. ❤✌❤
Now, Go Cook For Someone You Love! If you make any recipe in this blog, drop me a line (Facebook, IG, X (Twitter) or TikTok) and say hello! I'd be grateful!
~Martin
In-House Cook
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