Chicken Milanese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
647 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese
Description
This recipe begins by thoroughly slicing and pounding chicken breasts to an even thinness, which ensures quick, even cooking and a delicate texture. The seasoned dredging steps layer flavor through garlic and onion powders, Parmesan, and Italian breadcrumbs, resulting in a crisp, flavorful crust. Frying in olive oil develops a golden-brown exterior without overpowering the seasoning.
The accompanying simple arugula salad tossed with olive oil, lemon juice, Parmesan, salt, and pepper adds a bright, peppery contrast to the rich, crunchy chicken cutlets. This balance makes the dish suitable for a light lunch or dinner.
The process includes several preparation tips: slicing the breasts carefully, pounding them to uniform thinness, and seasoning each dredging step for maximum flavor. Keeping cooked cutlets warm in the oven helps them remain crisp before serving.
Slice chicken breasts horizontally to create even cutlets for consistent cooking.Pound the chicken cutlets thin to tenderize the meat and prevent shrinking while frying.Coat chicken evenly at each dredging stage to ensure a thorough seasoned crust.Keep cooked cutlets warm in the oven to maintain crispiness before serving.
Ingredients
Chicken
- 4 chicken breast (boneless, skinless, sliced in half lengthwise, pounded ¼ inch thick)
- 2 cups Italian bread crumbs (seasoned)
- 4 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ cup Parmesan Cheese (grated)
- 1 ½ cup all-purpose flour
- 2 egg large
- ¼ cup milk
- 4 tablespoon olive oil (or as needed for pan frying)
- salt to taste
- black pepper to taste
Arugula Salad
- Parmesan Cheese
- 4 cups arugula
- 3 tablespoon olive oil
- 1 ½ tablespoon lemon juice fresh
- salt to taste
- black pepper to taste
Instructions
- Prepare the dredging station with 3 large shallow dishes or bowls.
- In the first dish add the flour, 2 teaspoon of garlic and 1 teaspoon onion powder. Season with salt and pepper.
- In the second dish, whisk the eggs and milk until evenly combined, season with salt and pepper.
- In the third dish add the bread crumbs, 2 teaspoon of garlic powder, 1 teaspoon of onion powder, ¼ cup freshly grated Parmesan. Season with salt and pepper, mix to combine.
- One at a time, coat the chicken cutlets in flour (shake off the excess), then egg (shake off the excess) and lastly the seasoned breadcrumbs. Use your hands to pack the breadcrumbs into the chicken to ensure an even coating and shake off the excess loose breadcrumbs.
- In a large skillet or pan, on medium heat add the 4 tablespoon olive oil.
- Working in batches, add the coated chicken cutlets to the pan. Cook for 4 to 5 minutes per side, until golden brown and crispy. Keep the cooked cutlets in the oven on a sheet pan with a wire rack at 250°F to keep warm while frying the remaining chicken.AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Generously spray both sides of the cutlets with cooking spray. Add to the air fryer and cook for 5 minutes per side.
- For the salad dressing, in small bowl whisk together the extra virgin olive oil and lemon juice. Season with salt and pepper.
- Add the arugula to a large bowl and pour the dressing over. Gently toss to evenly coat.
- Serve the cooked chicken cutlets with the arugula salad on top or on the side.
- With a vegetable peeler or knife, shave thin slices of Parmesan on top of the arugula salad. Serve immediately and enjoy!
Notes
- Slice the chicken breast into thin cutlets for even cooking.
- Pound cutlets to about ¼ inch thick to tenderize and prevent shrinkage.
- Use seasoned breadcrumbs mixed with garlic powder, onion powder, and Parmesan for flavor.
- Keep cooked chicken warm in the oven to maintain its crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 815mg | 34% |
| Potassium | 829mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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