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Chicken Milanese

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Chicken Milanese is a classic Italian dish featuring thin, breaded chicken cutlets fried to golden perfection. With a crispy exterior and tender, juicy inside, this dish is perfect for lunch or dinner and pairs beautifully with a fresh arugula salad or a side of pasta.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning (optional)
  • 1/2 cup olive oil (or a mix of olive oil and vegetable oil)
  • Lemon wedges (for serving)

For Optional Arugula Salad:

 

  • 2 cups fresh arugula
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and pepper

Instructions

  1. Prepare the Chicken:

    • Slice each chicken breast in half horizontally to create 4 thin cutlets.
    • Place the cutlets between plastic wrap and gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.

  2. Set Up the Breading Station:

    • In one shallow bowl, place flour.
    • In a second bowl, whisk eggs with 1 tablespoon of water.
    • In a third bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning.

  3. Bread the Chicken:

    • Dredge each cutlet in flour, shaking off excess.
    • Dip into the egg mixture, allowing any excess to drip off.
    • Coat with the breadcrumb mixture, pressing gently to adhere.

  4. Cook the Chicken:

    • Heat oil in a large skillet over medium heat.
    • Once the oil is hot, add chicken cutlets in batches. Cook for 3-4 minutes per side until golden and cooked through (internal temperature should reach 165°F).
    • Transfer to a paper towel-lined plate to drain excess oil.

  5. Prepare the Optional Salad:

    • Toss arugula and cherry tomatoes with olive oil, lemon juice, salt, and pepper.

  6. Serve:

    • Plate the chicken with a wedge of lemon. Serve with the arugula salad or your favorite side dish.

 

Notes

  • For extra crispiness, use panko breadcrumbs or a mix of panko and traditional breadcrumbs.
  • If preferred, bake the breaded cutlets at 400°F for 15-20 minutes until golden.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/chicken-milanese/