Chicken Milanese Recipe
Italian · Main course · 32 min total
A classic Italian dish featuring tender chicken breasts pounded thin, breaded, and pan-fried until golden and crispy. This recipe delivers a perfectly crunchy exterior with a juicy interior, served with lemon wedges and a fresh arugula salad.
20
min prep
min prep
12
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil, for frying
- Lemon wedges, for serving
- 4 cups arugula
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a rolling pin or meat mallet. Season both sides with salt and pepper.
- Set up a breading station: Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, combine panko breadcrumbs and Parmesan cheese.
- Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat with the panko-Parmesan mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken breasts (work in batches if needed). Cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
- In a bowl, toss arugula with lemon juice, extra-virgin olive oil, salt, and pepper.
- Serve chicken Milanese immediately with arugula salad and lemon wedges on the side.
Tips
- For extra crispiness, let breaded chicken rest for 5 minutes before frying.
- Serve with a side of roasted potatoes or a simple tomato salad.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in a 350°F oven to maintain crispness.
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