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Chicken Milanese Recipe
5 from 36 votes

Chicken Milanese Recipe

Chicken Milanese features thinly pounded chicken breasts breaded in seasoned flour, egg, and breadcrumbs, then fried until golden and crispy. Served with a fresh salad of arugula, microgreens, cherry tomatoes, and shaved Parmesan dressed with lemon, honey, and olive oil, it offers a balanced meal with a crispy crust and bright, fresh greens.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 522 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Chicken
  • 8 chicken breast boneless skinless
  • 2 cups all-purpose flour
  • 6 egg large
  • 4 cups breadcrumbs
  • black pepper coarse, to taste
  • salt 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

    Cup of Yum
  1. 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.
  2. In a medium-sized baking pan or shallow bowl, mix together the flour, salt, and pepper and set aside.
  3. In a separate second medium-sized baking pan or shallow bowl, whisk together the eggs and salt until combined and set aside.
  4. In a separate third medium-sized baking pan or shallow bowl, mix the bread crumbs, salt, and pepper until combined. Set it aside.
  5. Season the chicken cutlets on all sides with salt and pepper.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 522

% 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.