Attention chicken lovers: here is a juicy chicken Milanese you can make. If you cooked with chicken breast before, you probably know how bland and dry it is. So what I did here is toss the chicken in an Italian trattoria-inspired marinade to add flavor and moisture. And voila! The result is a juicy and succulent meat packed with really great flavor.
What’s in the Marinade?
I never thought you can improve the classic chicken Milanese until I made a quick marinade. It only takes 15-20 minutes to let the chicken soak all the flavors of lemon, oregano, garlic, lemon zest, olive oil, etc. And because I’m not deep-frying the chicken in a pot of hot oil, the flavors stay.
If you can find the thin slices of chicken breast at the market, that’s perfect so you don’t have to pound the chicken. If not, then slice 2 medium-sized chicken breast in half crosswise to make it thin. Then wrap chicken in 2 pieces of plastic wrap and pound it with a mallet or rolling pin.
After frying the chicken, let it drain on paper towels on top of a rack set over a baking sheet. Do not let it sit on paper towel any longer than 5 minutes or it will get soggy. Remove used paper towel and let chicken sit on the rack while you prepare the greens.