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

Serve chicken milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the chicken. Or, see more serving ideas in the article.

Crispy Chicken Milanese

chicken

all-purpose flour (130 grams)

water

panko

Italian seasoning

Parmigiano-Reggiano,

Salt and fresh ground black pepper

Oil,

Prepare the chicken cutlets: Place a chicken breast onto the cutting board, then with one hand on top of the breast, use a chef&#8217;s knife with the other hand to slice the breast in half horizontally (crosswise), making 2 thinner chicken breast cutlets. Repeat with the remaining chicken breasts.

Pound the chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.

Season the chicken: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the chicken on it. Season both sides evenly with the salt and pepper mixture.

Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

Bread the chicken: Working with one cutlet at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded chicken back on the baking sheet. Repeat with the remaining chicken pieces.

Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.

When the oil is ready, add 2 chicken cutlets at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (adding a little more oil to the pan as needed).

This was absolutely fantastic. All 7 of us loved it. Kind of a pain to make but totally worth it. Some of the cutlets I fried got very brown and those were so scrumptious.

https://www.youtube.com/watch?v=tHS8gy2GE7g

This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. Simple and everyone I've served it to loves it!

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Chicken Milanese

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Top 4 chicken milanese recipe recipes from across the web

The most viewed chicken milanese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Milanese

Chicken Milanese

Chicken Milanese

Crispy Chicken Milanese

The most viewed chicken milanese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine