Chicken Milanese
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
503 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese
Description
Chicken Milanese starts with boneless, skinless chicken breasts sliced and pounded to about 1/4-inch thickness. This flattening ensures even cooking and tender texture. The chicken pieces are seasoned with salt and pepper and then sequentially coated in seasoned flour, whisked eggs, and a dry mix of panko breadcrumbs, grated Parmesan cheese, chopped parsley, and lemon zest. This combination forms the breading, giving the dish a crisp and flavorful crust.
Cooking in olive oil over medium heat fries the breaded chicken until both sides are golden brown and cooked through, maintaining a juicy interior with a crunchy exterior. The addition of lemon zest in the coating and fresh lemon wedges for serving provides brightness that cuts through the richness of the fried crust. The use of parsley adds a fresh herbal note.
This dish pairs well with a salad of arugula or other greens, offering a peppery contrast to the chicken. It’s suitable for a main course or a lighter lunch. The preparation steps emphasize a careful breading process to ensure a thoroughly coated and crispy finish.
Ingredients
- 2 chicken breast about 1 1/2 lbs, boneless, skinless
- salt for seasoning, Kosher salt
- black pepper for seasoning, Kosher salt
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 egg large
- 1 cup panko bread crumbs
- 3/4 cup Parmesan Cheese freshly grated
- 1 tablespoon parsley finely chopped
- 1 teaspoon lemon zest
- 1/2 cup olive oil for frying
- arugula for serving, salad
- lemon for serving, wedges
Instructions
- Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season with salt and pepper.
- In a medium shallow bowl or baking dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- In a separate medium bowl or baking dish, whisk the eggs and set aside.
- In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.
- Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
- In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
- Transfer chicken to a plates and serve with arugula salad and lemon wedges for squeezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 175mg | 58% |
| Sodium | 552mg | 23% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 220mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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