5 from 12 votes
Chicken Milanese
Chicken Milanese involves thinly pounding chicken breasts, seasoning, and breading them in a mixture of panko, Parmesan, parsley, and lemon zest. The chicken is pan-fried in olive oil until golden and crispy, creating a flavorful crust with tender meat inside. Served with lemon wedges and arugula, this preparation highlights fresh, savory flavors and a satisfying crunch.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
503 kcal
Course:
Main Course
Cuisine:
Italian
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 503
% 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.