5.0 from 24 votes
Chicken Milanese
This Chicken Milanese recipe is an easy addition to your weekly chicken rotation! It has thin cutlets that are breaded and pan fried until golden, and they're ready in about 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 371 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 2 large chicken breasts cut in half lengthwise
- salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 cup flour
- 2 large eggs lightly beaten
- 1 cup Italian style breadcrumbs see note
- 2 tablespoons olive oil + more as needed
- Arugula salad for serving (optional)
- Lemon wedges for serving (optional)
Instructions
- If making with my arugula salad, I suggest prepping the salad before getting started on the chicken and then adding the dressing and tossing the salad just prior to serving.
- Cut the chicken breasts in half lengthwise so you have four thinner pieces. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4") using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt & pepper and garlic powder.
- For the chicken dredge: Add the flour to a plate or bowl, the eggs to a bowl (and whisk them with a fork), and then the breadcrumbs to a third plate or bowl.
- Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg (let the excess drip off), then the breadcrumbs, and then add each piece to the skillet. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Take the chicken out of the pan and set it aside. Repeat for the second batch (add more oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn't burn (you may need to turn the heat down a bit, especially if using cast iron).
- Serve immediately with lemon wedges and arugula salad if desired. See more serving options in the blog post.
Cup of Yum
Notes
- I highly recommend using Italian seasoned breadcrumbs as they're more flavorful than plain. You can use regular breadcrumbs or panko. If using plain, add in 1/2 teaspoon or so if Italian seasoning.
- It's a good practice to use an instant read meat thermometer to ensure chicken is cooked through (165F). Timing will vary depending on how thin the chicken has been pounded, how hot the pan is, etc.
- Nutrition info does NOT include the salad.
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
27g
(9%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
166mg
(55%)
Sodium
568mg
(24%)
Potassium
535mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
227IU
(5%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 568mg | 24% |
| Potassium | 535mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.