Sommelier James O’Brien of Popina in Brooklyn leans into the classic pairing of Champagne and fried foods when enjoying a spicy fried chicken like this one. “This pairing is certainly not groundbreaking, but I just can’t get enough of it,” he says.
In this recipe, the oil used from pan-frying the crispy chicken is then used to make a spicy and sweet oil in the style of Nashville Hot Chicken. Serve these spicy cutlets alongside a simple green salad with ranch dressing, in true milanese-style.
How do you pound a chicken cutlet flat for milanese?
To pound a chicken cutlet before cooking it, place one cutlet between two sheets of plastic wrap or parchment paper. Pound the chicken to an even 1/4-inch thickness using a meat mallet or the bottom of a heavy skillet, starting in the center of the cutlet and working your way to the edges.
Why do you dredge the chicken in flour?
Dredging the chicken cutlets in flour creates a dry surface. The flour coating helps the beaten egg and then breadcrumbs adhere to the chicken for an even, crispy coating. Be sure to shake off any excess flour from the cutlets before dipping them in the beaten egg.
Notes from the Food & Wine Test Kitchen
Use the reserved hot oil from frying to make the spicy cayenne-infused oil for brushing on the chicken. The heat will bloom the spices for a more flavorful and aromatic oil.
To cook the chicken in an air fryer, prepare chicken as directed through step 2. Preheat your air fryer to 360°F. Spray the air fryer basket with cooking spray; working in batches, cook chicken until crispy and lightly golden, 8 to 9 minutes, flipping once halfway through cook time. Keep the chicken warm in the oven while frying the remaining batches. To make the spicy oil, heat 1/2 cup canola oil in a small saucepan over medium; pour hot oil over spice mixture. Proceed as directed.
Suggested pairing
Serve this spicy chicken with a glass of NV Pascal Agrapart Terroirs Grand Cru Blanc de Blancs Extra Brut.
Make ahead
Chicken cutlets can be pounded up to two days in advance and stored in an airtight container in the refrigerator with sheets of plastic wrap or parchment paper between each piece. Slice any leftover chicken and serve it chilled, piled onto sandwiches with lettuce, tomato, and dill pickles.
Credit: dotdashmeredith.com
