Description
Chicken Milanese is a crispy, golden pan-fried chicken cutlet served with lemon or a simple arugula salad. Light, crunchy, and satisfying, it’s an elegant yet easy dish perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs or panko
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 1/4 cup olive oil or neutral oil, for frying
- Lemon wedges, for serving
- Optional: arugula, cherry tomatoes, shaved Parmesan, balsamic glaze (for salad topping)
Instructions
- Place each chicken breast between two sheets of parchment paper and pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese (if using).
- Dredge each chicken breast in flour, dip in beaten egg, then coat thoroughly with breadcrumbs, pressing to help it stick.
- Heat oil in a large skillet over medium heat. Fry chicken for 3–4 minutes per side until golden brown and fully cooked through.
- Transfer the chicken to a paper towel-lined plate to absorb excess oil.
- Serve immediately with lemon wedges or over a simple arugula salad for a lighter option.
Notes
- Use panko for a crunchier texture or gluten-free breadcrumbs for a GF version.
- Add paprika or cayenne to breadcrumbs for a spicy variation.
- Top with marinara and mozzarella, then broil for a Chicken Parm twist.
- Great in sandwiches with mayo, lettuce, and tomato.
- To reheat and keep crispy, bake at 350°F (175°C) for 10–12 minutes or air-fry for 5–6 minutes.
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
