Chicken Milanese
User Reviews
4.6
132 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Calories
619 kcal
-
Cuisine
Italian
Chicken Milanese
Report
This Chicken Milanese is the perfect quick dinner. A deliciously breaded cutlet, topped with a light citrusy arugula salad, and freshly shaved parmesan.
Share:
Ingredients
Chicken
- 4 chicken cutlets (pounded to 1/4 inch thickness)
- 1 cup Italian bread crumbs
- 1 cup Italian Panko bread crumbs
- 1 cup all purpose flour
- 3 large eggs (beaten)
- oil for shallow frying (canola or vegetable (see note #1))
- kosher salt
Arugula Salad
- 4 cups fresh arugula
- 3 tablespoons olive oil
- Juice of half a lemon
- Freshly shaved parmesan
- kosher salt
- freshly ground black pepper
Instructions
- Using a meat mallet/tenderizer, place chicken cutlet under a plastic sheet and pound the chicken uniformly thin without ripping through. Season with kosher salt and freshly ground black pepper. Repeat with all cutlets.
- Set up three bowls: one with the all purpose flour, one with beaten eggs, and one with the breadcrumb mixture. Place each side of the chicken cutlet into the flour, coating it entirely, give it a shake to allow any excess to fall. Next dip both sides into the egg wash, followed by into the bread crumbs. Gently press the breadcrumbs into the chicken and coat entirely. Repeat with each cutlet.
- In a large cast iron skillet, heat 1/2 inch of oil over medium high heat (see note#2) . When the oil is hot, carefully lay the cutlet inside. Depending on size you may need to do one at a time. Fry each side for 2-3 minutes until browned. Carefully flip away from you to avoid oil splashing. Remove from skillet and place on a paper towel lined plate for excess oil to drain. Repeat.
- In a large bowl combine the arugula, olive oil, fresh lemon juice, salt and freshly ground black pepper. Toss using tongs until arugula is fully coated. Adjust olive oil and lemon juice if necessary.
- Place chicken cutlet on a plate, then pile the arugula on top, finish with freshly shaved parmesan over the top.
Equipments used:
Notes
- To avoid getting chicken everywhere, I like to cover the chicken with plastic wrap when pounding it.
- Due to the high heat involved in frying, I do not use extra virgin olive oil to fry due to its low smoke point. You can use any high smoke point oil.
- If your oil is getting too hot and the breadcrumbs start to brown too quickly or burn, lower the heat. If necessary you can add more oil for additional cutlets if it is getting too low.
- Chicken cutlets can be stored in the refrigerator or freezer. I advise not dressing the salad until you're going to eat it, it will wilt overnight in the fridge.
- Always place the items going away from you so that if oil splashes, it goes away from you.
- Utilize a splatter screen, which keeps the stovetop clean and yourself safe from popping oil.
Nutrition Information
Show Details
Calories
619kcal
(31%)
Carbohydrates
54g
(18%)
Protein
51g
(102%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.04g
Cholesterol
249mg
(83%)
Sodium
767mg
(32%)
Potassium
853mg
(24%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
786IU
(16%)
Vitamin C
6mg
(7%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 51g | 102% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 249mg | 83% |
| Sodium | 767mg | 32% |
| Potassium | 853mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
132 reviews
Excellent
Other Recipes
You'll Also Love
