Description
Chicken Milanese is a delicious Italian-inspired dish featuring thinly pounded chicken breasts breaded with Italian-style breadcrumbs and pan-fried to a crispy golden brown. It’s served with a fresh arugula salad and lemon wedges, making a perfect weeknight dinner that’s both flavorful and quick to prepare.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Italian-style breadcrumbs
- 2 tablespoons olive oil, plus more as needed
Optional for Serving
- Arugula salad
- Lemon wedges
Instructions
- Prep Chicken: If making the arugula salad, prepare it first and set aside. Cut the chicken breasts in half lengthwise, then pound each piece to ¼-inch thickness between sheets of plastic wrap to ensure even cooking. Season both sides with salt, pepper, and garlic powder for flavor.
- Dredge Chicken: Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the Italian-style breadcrumbs. Coat each chicken cutlet first in flour to create a base layer, then dip into the egg wash, and finally coat thoroughly in the breadcrumbs to form a crispy crust once cooked.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches, typically two at a time to avoid overcrowding. Cook each side for about 3 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove cooked chicken to a plate and repeat with any remaining cutlets, adding more olive oil as needed.
- Serve: Serve the chicken Milanese immediately alongside the optional arugula salad and lemon wedges. The lemon adds a bright, zesty complement to the crispy chicken while the arugula provides fresh, peppery contrast.
Notes
- For extra flavor, consider adding grated Parmesan to the breadcrumb mixture.
- Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
- Pounding chicken to an even thickness helps ensure even cooking and a tender texture.
- Do not overcrowd the skillet when frying to maintain the chicken’s crispiness.
- If you prefer a lighter version, you can bake the breaded chicken at 400°F for 15-20 minutes until golden and cooked through.
