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
4
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Calories
440 kcal
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Course
Main Course
Chicken Milanese
Description
Chicken Milanese starts by slicing large boneless, skinless chicken breasts in half and pounding them to an even thickness of about 1/4 inch, ensuring quick, uniform cooking. The chicken is seasoned simply with salt and black pepper, then dredged lightly in flour to help the egg coating adhere. The eggs are beaten with garlic powder, then the chicken is dipped and coated generously with a mixture of panko breadcrumbs and shredded Parmesan cheese, which creates a crisp and flavorful crust once fried.
The coated chicken is pan-fried in a combination of vegetable oil and butter over medium-high heat until deeply golden, about 3 to 4 minutes per side. This method yields a crust that is crunchy and golden without burning. The finished cutlets are served alongside fresh arugula or mixed greens dressed with balsamic vinegar, shaved Parmesan, and lemon wedges for squeezing, adding brightness and a slight peppery bite that complements the rich chicken.
This dish can be adapted for air frying, which requires careful temperature and timing adjustments to ensure crispness and doneness. Leftovers store well refrigerated for up to three days or frozen for up to three months and can be reheated gently in a dutch oven or air fryer to restore texture.
Ingredients
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ½ cup flour
- 2 egg 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
- Parmesan Cheese shaved
- 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
- Use an air fryer for cooking as an alternative to stove top frying; adjust temperature and time carefully to maintain crust crispness.
- Refrigerate leftovers up to 3 days or freeze in airtight bags for up to 3 months.
- To reheat, lightly spray breaded chicken with olive oil and air fry at 390°F for 10 minutes on one side, then 300°F for 10 minutes on the other, monitoring closely as air fryer temperatures vary.
- Alternatively, reheat covered in a greased dutch oven at 350°F for about 20 minutes if cold, or 35 minutes if frozen, with optional uncovered additional 5 minutes to crisp the top.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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