A local twist on the classic chicken Milanese… In this version, I use a Chinese hot mustard-shoyu egg wash instead of the traditional Dijon and top it with a teriyaki glaze.
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Local Style Chicken Milanese w/Teriyaki Recipe
A local twist on the classic chicken Milanese… In this version, I use a Chinese hot mustard-shoyu egg wash instead of the traditional Dijon and top it with a teriyaki glaze.
Ingredients
- 2-4 boneless pieces of chicken either dark or white meat
- 3/4 cup flour
- 1 large egg white
- 1 tbsp chinese hot mustard
- 3 tbsp Aloha shoyu
- 1 lemon 1/2 tsp zest and whole lemon juiced
- 2 cloves garlic minced
- 2 cups panko
- oil, for frying
- Salt
- Pepper
Sauce:
- 1/4 cup Aloha shoyu
- 1/4 cup brown sugar
- 1 clove garlic finely minced
- 1 teaspoon cornstarch mixed with 1/4 cup water
Instructions
- Tenderize chicken by slightly pounding with a mallet or bottom of a heavy glass.
- Season chicken with salt and pepper.
Batter
- Put flour in one bowl, in another bowl, whisk egg, mustard, shoyu, lemon juice, lemon zest, garlic.
- In last bowl, panko. Dip pieces of chicken in flour, then egg, then panko. Repeat for all pieces of chicken.
- Allow battered chicken to rest in refrigerator for at least an hour.
- Heat oil in shallow pan and fry chicken until golden brown on each side (about 4 minutes per side). Drain on paper towel.
Sauce
- Add shoyu, sugar, splash of water, garlic to small pot.
- Bring to boil ensuring that all sugar has been dissolved.
- Slowly add cornstarch mixture stirring constantly until desired thickness has been achieved.
How To Serve:
- Plate a scoop of rice or pasta, piece of chicken Milanese topped with teriyaki sauce.
Nutrition
Calories: 6911kcalCarbohydrates: 234gProtein: 539gFat: 411gSaturated Fat: 117gPolyunsaturated Fat: 90gMonounsaturated Fat: 168gTrans Fat: 3gCholesterol: 2004mgSodium: 7013mgPotassium: 6114mgFiber: 13gSugar: 65gVitamin A: 3776IUVitamin B1: 4mgVitamin B5: 26mgVitamin C: 103mgCalcium: 663mgIron: 37mg
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