Chicken Milanese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
371 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Milanese
Description
The Chicken Milanese recipe involves slicing chicken breasts thin and pounding them to an even 1/4 inch thickness, which helps the cutlets cook quickly and evenly. The dredging process uses flour, beaten eggs, and Italian-style breadcrumbs to form a flavorful, crisp crust when fried in olive oil. Cooking on medium-high heat ensures a golden exterior without drying out the chicken. Garlic powder in the seasoning enhances the savory profile alongside salt and pepper.
The resulting chicken has a crispy outer layer and juicy inside, making it suitable for pairing with a fresh arugula salad dressed lightly before serving and lemon wedges to squeeze over the cutlets. This combination balances richness with fresh, peppery, and acidic notes.
For best results, use Italian seasoned breadcrumbs or add Italian seasoning to plain breadcrumbs. An instant read thermometer can confirm doneness at 165°F. The salad is prepared in advance and tossed just before plating to retain freshness. This dish does not include nutrition data for the salad portion.
Ingredients
- 2 large chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 cup flour
- 2 large egg lightly beaten
- 1 cup Italian-style breadcrumbs see note
- 2 tablespoons olive oil + more as needed
- arugula for serving (optional, for salad
- lemon for serving (optional, wedges
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.
Notes
- Italian seasoned breadcrumbs are recommended for more flavor; alternatively, enhance plain breadcrumbs with ½ teaspoon Italian seasoning.
- Using an instant-read thermometer helps ensure chicken reaches a safe internal temperature of 165°F.
- Prepare the arugula salad before cooking chicken and dress it just before serving for best texture.
- Cooking times vary depending on chicken thickness and pan heat, so watch for a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% 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.
User Reviews
Overall Rating
5
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