Chicken Milanese is an Italian classic known for its crispy breadcrumb coating and juicy, tender chicken. This dish is easy to make and offers a delightful crunch with every bite. Serve it as a main dish with lemon wedges, a simple salad, or your favorite pasta for an unforgettable meal.
Equipment:
- Cutting board
- Sharp knife
- Meat mallet or rolling pin
- Three shallow bowls or plates
- Large skillet
- Tongs
- Paper towels
- Measuring cups and spoons
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1½ cups breadcrumbs (plain or panko)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil or vegetable oil (for frying)
- Lemon wedges for serving
- Optional: fresh arugula and cherry tomatoes for garnish
Instructions:
- Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides with salt and pepper. - Set Up the Breading Station:
- Place the flour in the first shallow bowl.
- In the second bowl, whisk together eggs and milk.
- In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt and pepper.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Press into the breadcrumb mixture, covering completely.
- Fry the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking 3–4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil. - Serve:
Arrange the chicken on a serving plate. Garnish with lemon wedges and serve with arugula and cherry tomatoes for a fresh touch.
Tips:
- For extra flavor, add chopped fresh parsley or Italian seasoning to the breadcrumb mixture.
- To bake instead of fry, place the breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Leftovers can be reheated in the oven at 350°F (175°C) for 10–12 minutes.
Chicken Milanese is a simple yet elegant dish that’s sure to please. The crispy coating and tender chicken are a winning combination, and it pairs beautifully with a variety of sides. Enjoy this Italian favorite for a family dinner or a special occasion!
Chicken Milanese Recipe
Crispy and golden, this Chicken Milanese recipe features breaded chicken cutlets fried to perfection. Simple, delicious, and perfect when paired with a fresh arugula salad or pasta.
Equipment
- Cutting board
- Sharp knife
- Meat mallet or rolling pin
- Three shallow bowls or plates
- Large skillet
- Tongs
- Paper towels
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1½ cups breadcrumbs plain or panko
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil or vegetable oil for frying
- Lemon wedges for serving
- Optional: fresh arugula and cherry tomatoes for garnish
Instructions
- Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides with salt and pepper.
- Set Up the Breading Station:
- Place the flour in the first shallow bowl.
- In the second bowl, whisk together eggs and milk.
- In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt and pepper.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off excess.
- Dip into the egg mixture, ensuring it's fully coated.
- Press into the breadcrumb mixture, covering completely.
- Fry the Chicken:
- Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking 3–4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil.
- Serve:
- Arrange the chicken on a serving plate. Garnish with lemon wedges and serve with arugula and cherry tomatoes for a fresh touch.
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