chicken milanese recipe

Every culture has their own take on chicken cutlets and Chicken Milanese is one of our favorites! Pan frying helps get a fantastic crust without getting oily.

Chicken Milanese

chicken breasts

Kosher salt

black pepper

c. fine bread crumbs

garlic powder

onion powder

c. all-purpose flour

eggs

Canola oil

Fresh parsley, chopped for serving

Lemon wedges,

What variation on fried chicken do you like best?

This Chicken Milanese recipe is an easy addition to your weekly chicken rotation! It has thin cutlets that are breaded and pan fried until golden, and they&#039;re ready in about 30 minutes.

chicken breasts (cut in half lengthwise)

Salt & pepper (to taste)

flour

eggs (lightly beaten)

Italian style breadcrumbs (see note)

olive oil

Arugula salad (for serving (optional))

lemon wedges (for serving (optional))

If making with my arugula salad, I suggest prepping the salad before getting started on the chicken and then adding the dressing and tossing the salad just prior to serving.

Cut the chicken breasts in half lengthwise so you have four thinner pieces. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4&quot;) using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt &amp; pepper and garlic powder. 

For the chicken dredge: Add the flour to a plate or bowl, the eggs to a bowl (and whisk them with a fork), and then the breadcrumbs to a third plate or bowl.

Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg (let the excess drip off), then the breadcrumbs, and then add each piece to the skillet. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Take the chicken out of the pan and set it aside. Repeat for the second batch (add more oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn&#39;t burn (you may need to turn the heat down a bit, especially if using cast iron).

Serve immediately with lemon wedges and arugula salad if desired. See more serving options in the blog post.

Made with simple ingredients, this Chicken Milanese recipe comes together quickly for the perfect weeknight dinner. Pan-fried until golden and crispy, this chicken recipe will become a household favorite.

chicken breasts ((675 grams))

salt (divided)

black pepper (divided)

all-purpose flour ((90 grams))

eggs (beaten)

panko breadcrumbs ((135 grams))

olive oil (divided (180 milliliters))

baby arugula ((50 grams))

lemon juice

parmesan ((20 grams))

Lemon wedges

Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.

In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.

Line a plate or tray with a few paper towels.

Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.

Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.

In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.

https://www.youtube.com/watch?v=FsydcQpqdF0

This classic Italian Chicken Milanese is perfect for entertaining guests or as a simple weeknight meal. Chicken cutlets coated in panko and pan-fried until golden brown, it is so easy to make this restaurant-quality meal at home. Served with a fresh arugula salad tossed together in seconds, this will be your new favorite chicken dinner. I love finishing mine with a squeeze of lemon juice but it's delicious with all types of sauces. 

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Easy Chicken Milanese Recipe

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Top 3 chicken milanese recipe recipes from across the web

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Chicken Milanese

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