Chicken Milanese
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
Chicken Milanese
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Thin slices of chicken with a crispy Parmesan breading fried in a skillet and served with lemon wedges and arugula salad. It's made even better with Balsamic and shaved Parmesan!
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Ingredients
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ½ cup flour
- 2 eggs whisked
- ½ teaspoon garlic powder
- 1 ½ cup panko breadcrumbs try my homemade recipe
- ¾ cup parmesan shredded
- 4 Tablespoons butter
- 4-6 Tablespoons vegetable oil
For Serving
- lemon cut into wedges
- Arugula or mixed greens
- Shaved parmesan
- balsamic vinegar
Instructions
Slice and Pound the Chicken:
- Place your hand over the chicken and use a knife to carefully slice it in half lengthwise to create two thinner slices of equal size.
- Place saran wrap over the chicken and use a meat tenderizer to pound it evenly thin, until about 1/4 inch thick.
- Pat the chicken dry and season with salt and pepper.
Bread it:
- Dredge it in flour, tap off any excess.
- Lightly coat it in the whisked eggs combined with garlic powder.
- Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.
Fry it: (See notes for air fryer method)
- Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
- Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
- Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
- Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
- Let the chicken rest for at least 5 minutes prior to slicing.
- PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
- Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.
Notes
- Air Fryer Method (instead of Stove Top frying)
- Storage:Refrigerate for up to 3 days or freeze in airtight Ziploc bags for up to 3 months.
- Reheating:
- Once breaded, lightly spray each side of the chicken with olive oil.
- Preheat air fryer to 390° and cook on on side #1 for 10 minutes. Flip, and cook at 300° on side #2 for 10 minutes.
- Keep a close eye on it and adjust the temperature as needed, air fryers can vary in terms of heat and temperature.
- Lightly grease the bottom of a dutch oven and reheat this in a 350° oven, covered. This takes about 20 minutes if it's cold and about 35 minutes if frozen.
- You can remove the cover and add another 5 minutes of cooking time to crisp up the top.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
22g
(7%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Cholesterol
116mg
(39%)
Sodium
608mg
(25%)
Potassium
292mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
501IU
(10%)
Vitamin C
1mg
(1%)
Calcium
261mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 116mg | 39% |
| Sodium | 608mg | 25% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 261mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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