Chicken Milanese
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
406 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese
Description
The chicken is sliced in half, pounded thin for even cooking and tender texture, then dredged in seasoned flour followed by an egg wash and a mixture of Italian and panko breadcrumbs. Pan-frying the cutlets in olive oil creates a crisp coating and juicy interior. Fresh parsley sprinkled on finish adds a pop of color and mild herbal note.
The accompanying salad combines peppery arugula with the acidity of lemon juice, the sweetness of cherry tomatoes, and the bite of red onion. A drizzle of olive oil and shavings of Parmesan cheese round out the salad, making a complementary side that cuts through the fried chicken’s richness.
This dish is best served immediately while the chicken is crisp and hot and the salad is fresh and vibrant.
Ingredients
For the chicken
- 1 1/4 pounds chicken breast boneless skinless
- 1/2 cup all-purpose flour
- 2 tablespoons milk
- 3 egg
- salt to taste
- black pepper to taste
- 1 cup Italian-style breadcrumbs
- 1/4 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 tablespoon parsley chopped, fresh
For the salad
- 2 cups arugula
- 1/4 cup red onion thinly sliced
- 1/2 cup cherry tomato halved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons Parmesan Cheese shaved
- salt to taste
- black pepper to taste
Instructions
For the chicken
- Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
- Repeat the process with the remaining pieces of chicken.
- Place the flour in a bowl and season it generously with salt and pepper to taste.
- Place the milk and eggs in a bowl and whisk to combine.
- Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
- Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
- Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
- Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.
For the salad
- Place all the salad ingredients in a bowl and toss well to combine.
- Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 214mg | 71% |
| Sodium | 248mg | 10% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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