Milanese
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Italian
Milanese
Description
Milanese uses thinly pounded chicken breast cutlets seasoned with salt and pepper, then dredged sequentially in flour, beaten eggs, and a mixture of panko bread crumbs, grated Parmesan cheese, chopped parsley, and lemon zest. The coating combines crispy texture from the panko with savory, tangy notes from the cheese and lemon. Cooking in olive oil until golden and then finishing in a low-temperature oven helps the crust set without overcooking the meat.
The dish serves with a fresh arugula salad dressed simply with olive oil, lemon juice, Dijon mustard, salt, and pepper, providing a bright contrast to the rich, crunchy chicken. Shaved Parmesan and lemon wedges add further texture and acidity, enhancing the overall balance. This combination makes a satisfying entrée with distinct textures and flavors.
Chicken cutlets can be prepared ahead by pounding and breading, stored refrigerated, but are not ideal for freezing and reheating. The recipe suggests adaptable pairings like other side salads or vegetable dishes depending on preference. Using fresh grated Parmesan and authentic panko bread crumbs ensures the best coating quality and flavor.
Ingredients
For the chicken:
- 16 ounces chicken breast see note 1, cutlets
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour
- 2 large egg
- 1 cup panko bread crumbs (see note 2)
- 1/4 cup Parmesan Cheese grated (see note 3, freshly grated
- 2 tablespoons parsley chopped, fresh
- 1 teaspoon lemon from 1 lemon, zest
- 1 cup olive oil
For serving:
- 1 tablespoon olive oil
- 2 teaspoons lemon juice (from 1 lemon)
- 1/8 teaspoon Dijon mustard
- salt freshly ground
- black pepper freshly ground
- 4 ounces arugula 4 cups, baby
- 2 ounces Parmesan Cheese shaved with a vegetable peeler (about 1/4 cup, freshly grated
- lemon from 2 lemons, wedges
Instructions
To make the chicken:
- Preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray or olive oil.
- Cover a cutting board completely with a piece of plastic wrap. Arrange chicken cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
- In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
- Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 2 hours).
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about 3 minutes per side.
- Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack in oven to keep warm. Repeat with remaining 2 cutlets.
To serve:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste. Gently toss arugula salad with vinaigrette and shaved Parmesan. Serve chicken with salad, passing lemon wedges separately.
Notes
- If chicken cutlets are unavailable, slice chicken breasts horizontally to create thin cutlets.
- Use fresh panko breadcrumbs for extra crispiness; homemade breadcrumbs are also an option.
- Grate Parmesan cheese fresh rather than using pre-grated for better melting and flavor.
- Store leftovers covered in the refrigerator up to 4 days; breaded cutlets can be prepped a day ahead but do not freeze well.
- This method also works with pork cutlets or thinly-pounded steak as alternatives.
- The peppery arugula salad with lemon-Dijon dressing complements the chicken’s richness but substitute with another fresh salad if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1cutlet with salad | |
| Calories | 531kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 570mg | 24% |
| Potassium | 606mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 326mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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