Chicken Milanese Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
522 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Milanese Recipe
Description
This Chicken Milanese recipe begins by pounding boneless, skinless chicken breasts to a thickness between 1/4 and 1/2 inch for even cooking. The chicken is seasoned, then dredged through seasoned flour, beaten eggs, and a mixture of breadcrumbs, salt, and pepper, ensuring a well-coated cutlet. The breaded chicken is fried in hot oil until crisp and golden. One key to success is maintaining hot oil temperature and not letting breadcrumbs brown too much, which can cause sticking or flavor issues.
The dish is served alongside a salad consisting of arugula, optional microgreens, cherry tomatoes, thinly sliced red onion, and shaved Parmesan. The salad is dressed simply with lemon juice, honey, olive oil, salt, and pepper for a bright contrast to the fried chicken.
You can serve the Milanese immediately for best texture. The breading can hold for up to 30 minutes before frying. Leftovers can be stored chilled without the salad for up to three days or frozen covered individually for up to two months. Reheat in the oven at 350°F until warmed through. The salad does not freeze well and should be prepared fresh.
Ingredients
For the Chicken
- 8 chicken breast boneless skinless
- 2 cups all-purpose flour
- 6 egg large
- 4 cups breadcrumbs
- salt coarse, to taste
- black pepper coarse, to taste
- parsley optional finely chopped for garnish
- cooking oil for frying
For the Salad:
- 8 cups arugula baby
- 1 cup microgreens optional
- 1 cup cherry tomato assorted sliced
- ½ red onion peeled, thinly sliced
- 1 cup Parmesan Cheese shaved
- lemon about 2 to 3 tablespoons, juice of 1
- 2 tablespoons honey
- ½ cup extra virgin olive oil
- salt coarse salt and cracked pepper to taste
- black pepper coarse salt and cracked pepper to taste
Instructions
- Place the chicken breasts in between two large pieces of plastic wrap, and using a mallet pound them out until it is about 1/4" to 1/2" thick.
- In a medium-sized baking pan or shallow bowl, mix together the flour, salt, and pepper and set aside.
- In a separate second medium-sized baking pan or shallow bowl, whisk together the eggs and salt until combined and set aside.
- In a separate third medium-sized baking pan or shallow bowl, mix the bread crumbs, salt, and pepper until combined. Set it aside.
- Season the chicken cutlets on all sides with salt and pepper.
- One at a time, dredge the chicken cutlets in the flour, then coat them in the egg mixture. Then coat them and press them down into the bread crumbs, ensuring the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded. You can place them on a platter or a sheet tray lined with parchment paper.
- Add about ½ cup of oil to a large frying pan over medium heat and heat it until it reaches 350°. If you do not have a thermometer, sprinkle in some breadcrumbs, and if they fry but do not burn you're good.
- Add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
- Salad: In a large bowl, toss together the arugula, microgreens, tomatoes, red onions, cheese, salt, and pepper, and keep it cool until ready to serve.
- Next, in a medium-size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season the salad with salt and pepper and briefly set it aside.
- Serve the cooked chicken Milanese with the salad on top and drizzle on the lemon vinaigrette.
Notes
- The breaded chicken is best served immediately after frying for optimal crispness.
- Leftover chicken can be refrigerated separately from the salad for up to 3 days or frozen individually for up to 2 months.
- Reheat chicken in an oven at 350°F for 8-10 minutes until heated through.
- Bake chicken on a parchment-lined sheet tray at 375°F for 30 minutes, flipping halfway, as an alternative to frying.
- Japanese panko breadcrumbs add crispness with their large texture.
- After breading, chicken cutlets may rest up to 30 minutes before cooking without affecting coating.
- Ensure the oil is hot enough before frying to prevent breading from falling off.
- Discard and replace oil if breadcrumbs darken excessively during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 577mg | 24% |
| Potassium | 835mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 240mg | 24% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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