Servings:
2
Chef notes
The main difference from the classic Milanese to mine is that I brine the chicken breast for 20 minutes before cooking with salt and lemon zest. This quick trick reinforces the lemon flavor, seasons inside the chicken and helps to keep it moist. Tanta, tanta roba!
Technique tip: You can then strain the olive oil and use for the next Milanese you make.
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