Chicken Milanese

Name: Chicken Milanese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 ounce boneless, skinless chicken breasts; 1½ teaspoons salt; ¾ teaspoon ground black pepper; ¾ cup all-purpose flour; 2 large eggs; 2 cups panko breadcrumbs; ¾ cup olive oil; 2 cups packed baby arugula; 1 tablespoon lemon juice; ¼ cup Shaved parmesan; lemon wedges for serving

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
819 kcal
Course
Main Course
Cuisine
Italian

Chicken Milanese

Adam Gates

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Made with simple ingredients, this Chicken Milanese recipe comes together quickly for the perfect weeknight dinner. Pan-fried until golden and crispy, this chicken recipe will become a household favorite.

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Ingredients

Servings

2 ounce boneless, skinless chicken breasts (675g)
1½ teaspoons salt divided
¾ teaspoon ground black pepper divided
¾ cup all-purpose flour (90g)
2 large eggs beaten
2 cups panko breadcrumbs (135g)
¾ cup olive oil divided (180mL)
2 cups packed baby arugula (50g)
1 tablespoon lemon juice
¼ cup Shaved parmesan (20g)
lemon wedges for serving

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Instructions

Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.
In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.
Line a plate or tray with a few paper towels.
Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.
Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.
In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.

Notes

It’s best to serve chicken Milanese immediately, as the coating on the chicken will soften as it sits.
Do not skip pounding the chicken breasts thin. Doing so ensures that they will cook through quickly. They will stay moist as you don’t risk the exterior drying out as the interior cooks.
If you don’t have panko breadcrumbs, you can swap them for regular breadcrumbs. It won’t be as crispy, but it’ll still be delicious.
Make sure that the oil is hot before adding the breaded chicken to the pan, or the chicken will become greasy. The oil should be shimmering and if you drop a piece of panko in, it'll sizzle if the oil is ready.
Press the chicken cutlets into the panko breadcrumbs, so they’re evenly coated, you don’t want spots without any panko.

Nutrition Information

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Calories 819kcal (41%) Carbohydrates 41g (14%) Protein 48g (96%) Fat 51g (78%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 33g Trans Fat 1g Cholesterol 205mg (68%) Sodium 1427mg (59%) Potassium 795mg (23%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 474IU (9%) Vitamin C 5mg (6%) Calcium 174mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 819 kcal

% Daily Value*

Calories	819kcal	41%
Carbohydrates	41g	14%
Protein	48g	96%
Fat	51g	78%
Saturated Fat	9g	45%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	33g	165%
Trans Fat	1g	50%
Cholesterol	205mg	68%
Sodium	1427mg	59%
Potassium	795mg	17%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	474IU	9%
Vitamin C	5mg	6%
Calcium	174mg	17%
Iron	4mg	22%