Recipe Background
You've had popcorn chicken before, but never with this much pop! Milanese Bites takes the classic breaded cutlet and shrinks it down to bite-size, but it can't shrink the enormous flavors of the juicy, savory chicken, the crunchy golden-brown breadcrumb coating, or the fragrance of the Italian herbs sprinkled throughout! Served with the refreshing kick of lemon, Milanese Bites can be served as the main course or as an appetizer for a big pasta dinner. Either way, you'll be enjoying every bite of these poultry poppers!
You've had popcorn chicken before, but never with this much pop! Milanese Bites takes the classic breaded cutlet and shrinks it down to bite-size, but it can't shrink the enormous flavors of the juicy, savory chicken, the crunchy golden-brown breadcrumb coating, or the fragrance of the Italian herbs sprinkled throughout! Served with the refreshing kick of lemon, Milanese Bites can be served as the main course or as an appetizer for a big pasta dinner. Either way, you'll be enjoying every bite of these poultry poppers!
Ingredients
- vegetable oil for frying, as needed
- 1 pound chicken breasts boneless, skinless, and cut into 1-inch cubes
- salt to taste
- pepper to taste
- 4 teaspoons Italian seasoning divided, plus more for garnish
- 2 eggs
- 1/2 cup heavy cream
- 2 cups breadcrumbs or corn flake crumbs
- 1 cup all-purpose flour
- lemon wedges optional, for serving
Directions
- In a large Dutch oven or heavy bottom pot, add enough vegetable oil to reach 1 1/2-inches in depth.
- Heat the oil to 350 degrees F.
- Season the chicken with the salt, the pepper, and 1 teaspoon of the Italian seasoning.
- In a shallow plate, add the eggs, the heavy cream, and 1 teaspoon of the Italian seasoning, whisking well to combine.
- In a second shallow plate, add the breadcrumbs and 1 teaspoon of the Italian seasoning, mixing it together.
- In a third shallow plate, add the flour and the remaining Italian seasoning, mixing it together.
- Dredge the chicken in the flour mixture, the egg mixture, and the breadcrumb mixture in that order.
- Fry the chicken in batches in the hot oil until cooked through, about 6-7 minutes. Use a meat thermometer to check the internal temperature, it should be 165 degrees F. Alternatively, you can slice a piece open and inspect it to make sure there is no trace of pink left.
- Season the fried chicken with the salt and the extra Italian seasoning.
- Serve with the lemon wedges.
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