Description
Chicken Milanese is a classic Italian dish featuring thinly pounded chicken cutlets breaded with a flavorful combination of panko breadcrumbs, Parmesan cheese, and Italian seasoning, then pan-fried to golden perfection. Served with a fresh lemony arugula salad, this quick and delicious meal takes just 30 minutes to prepare and yields 4 servings of crispy, tender chicken with a zesty, peppery side.
Ingredients
Chicken Cutlets
- 2 boneless, skinless chicken breasts (sliced through each breast to create 4 thin cutlets)
- 1 cup all purpose flour
- 2 eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried Italian seasoning
- 6 tablespoons olive oil (divided)
- Salt and pepper to taste
Arugula Salad
- 3 cups arugula
- 1/2 lemon (juiced)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Pound the Chicken: Place the chicken breast cutlets between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each cutlet until they are very thin, approximately ¼ inch thick.
- Season the Cutlets: Lightly season each pounded chicken cutlet with salt and pepper on both sides to enhance flavor.
- Prepare Breadcrumb Mixture: In a shallow dish with a rim, combine panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning. Stir together to evenly distribute the seasoning.
- Dredge in Flour: Coat each cutlet lightly with all-purpose flour, shaking off any excess to ensure an even, thin layer.
- Dip in Egg: Dip the floured cutlets into the beaten eggs, allowing any excess egg to drip off for a proper coating.
- Coat with Breadcrumbs: Finally, press each cutlet into the breadcrumb mixture, turning to coat fully and evenly with the breadcrumb layer.
- Heat Oil in Pan: Place a large pan over medium-high heat and add 4 tablespoons of olive oil. Heat the oil until it reaches about 350˚F for proper frying.
- Pan-Fry Cutlets – First Batch: Carefully add two cutlets to the hot oil. Fry each side for 3 to 4 minutes, until the coating is golden brown and crispy, and the internal temperature reaches at least 165˚F with no pink remaining inside.
- Drain and Season: Remove the cooked cutlets and transfer to a baking sheet lined with a cooling rack to drain excess oil. Season them lightly with salt and pepper while hot.
- Pan-Fry Cutlets – Second Batch: Add the remaining 2 tablespoons of olive oil to the pan. Once heated, repeat the frying process with the remaining cutlets until golden and cooked through.
- Prepare Arugula Salad: In a mixing bowl, combine arugula, lemon juice, extra virgin olive oil, and salt and pepper. Toss gently to evenly coat the greens with the dressing.
- Serve: Arrange the chicken Milanese cutlets on a serving platter. Serve alongside the dressed arugula salad and lemon wedges for squeezing over the chicken as desired.
Notes
- Use panko breadcrumbs for a lighter, crispier crust compared to regular breadcrumbs.
- Make sure to pound the chicken evenly to ensure quick and even cooking.
- The internal temperature of the chicken should reach at least 165˚F to ensure it is fully cooked and safe to eat.
- Serve immediately for the crispiest texture, as the coating can soften if left to sit.
- Leftover Milanese can be reheated gently in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
