Chicken Milanese
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Calories
619 kcal
-
Cuisine
Italian
Chicken Milanese
Description
The Chicken Milanese recipe uses thin chicken cutlets, pounded to about a quarter inch thickness, to ensure quick, even cooking. Each cutlet is seasoned with salt and pepper, then coated sequentially in flour, egg wash, and a breadcrumb mixture combining Italian-style and panko crumbs. This triple coating creates a flaky, crispy crust when shallow-fried in oil heated over medium-high heat.
Cooking the cutlets in batches helps maintain oil temperature and crispness. The cutlets fry for 2-3 minutes per side until golden brown, then drain on paper towels. The accompanying arugula salad is simply dressed with olive oil, lemon juice, fresh Parmesan shavings, salt, and black pepper, providing a fresh, peppery counterpoint to the rich fried chicken.
This dish is practical for a hearty meal and showcases classic breaded chicken techniques for a crunchy, flavorful result. Attention to oil temperature and not overcrowding the pan preserves crispness and color.
Practical advice includes using plastic wrap when pounding chicken to contain mess. Choosing an oil with a high smoke point is important for frying. The salad should be dressed just before serving to avoid wilting.
Ingredients
Chicken
- 4 chicken cutlet pounded to 1/4 inch thickness
- 1 cup Italian bread crumbs
- 1 cup panko bread crumbs italian style
- 1 cup all-purpose flour
- 3 large egg beaten
- oil canola or vegetable (see note #1, for shallow frying
- kosher salt
Arugula Salad
- 4 cups arugula fresh
- 3 tablespoons olive oil
- lemon juice of half
- Parmesan Cheese freshly shaved
- kosher salt
- black pepper freshly ground
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.
Notes
- Cover chicken with plastic wrap while pounding to prevent mess and ensure uniform thickness.
- Use a high smoke point oil like canola or vegetable oil for frying instead of extra virgin olive oil.
- Manage oil temperature by lowering heat if breadcrumbs brown too quickly and add more oil if needed during cooking.
- Dress arugula salad just before serving to maintain freshness and avoid wilting.
- Utilize a splatter screen to keep the stovetop clean and protect from hot oil splashes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
