Chicken Milanese
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese
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This simple chicken Milanese recipe is an easy way to add some variety to your weeknight meals. Chicken cutlets are coated in parmesan and panko breadcrumbs before being fried til crispy and golden brown.
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Ingredients
- 1.5 lbs chicken cutlets or chicken breasts cut in half horizontally & pound to an even thickness
- salt
- black pepper
- ½ cup flour all-purpose or gluten-free
- 2 large eggs
- 2 Tablespoons water
- 1.5 cups panko breadcrumbs gluten-free or regular
- ½ cup grated Parmesan cheese
- extra virgin olive oil about 1/2 cup total may be needed
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Instructions
- Season the chicken cutlets generously on both sides with salt and pepper.
- Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs and Parmesan cheese in the third bowl. Whisk the eggs and water together until combined.
- Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, and then in the panko breadcrumbs-Parmesan mixture.
- Heat olive oil in a large skillet over medium heat. When the oil is hot, add the chicken cutlets to the skillet in a single layer, cooking chicken in batches. Cook the chicken for about 4 minutes on each side, until golden and crispy. Transfer to a plate, cover with a foil and continue cooking the remaining chicken cutlets and add more oil if necessary after each batch.
- Serve warm and with your favorite side or side salad.
Notes
- Butterfly chicken breasts if you are using large chicken breasts. (Cut the chicken breast horizontally to make 2 two chicken cutlets)
- Use the flat end of a meat mallet to pound your chicken into thin slices. This helps your chicken cook evenly and faster!
- Make sure you use freshly grated Parmesan cheese instead of buying pre-grated cheese. Fresh Parmesan melts better and has a better taste.
- If you don't have Panko breadcrumbs, you can use regular breadcrumbs but the texture will be a little bit different and the chicken won't be as crispy on the outside.
- Coat the chicken all over with the eggs and flour and cover them evenly.
- Make sure that the oil is hot before adding the chicken to the pan.
- Let the chicken come up to room temperature before cooking it for the best texture. I like to take it out of the fridge 30 minutes before I want to make the recipe.
Nutrition Information
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Calories
346kcal
(17%)
Carbohydrates
19g
(6%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
134mg
(45%)
Sodium
584mg
(24%)
Potassium
493mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
186IU
(4%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 584mg | 24% |
| Potassium | 493mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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