Description
Chicken Milanese is a classic Italian dish featuring thin, breaded chicken cutlets pan-fried to a golden crisp. This quick and easy recipe yields tender, flavorful chicken served with a fresh arugula salad and lemon wedges, perfect for a light and satisfying meal.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and 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
For Serving (Optional)
- Arugula salad
- Lemon wedges
Instructions
- Prep Chicken: If making the arugula salad, prepare it first and set aside. Then, cut the chicken breasts in half lengthwise. Place each piece between plastic wrap and gently pound to about ¼-inch thickness to ensure even cooking. Season both sides with salt, pepper, and garlic powder.
- Dredge Chicken: Set up three shallow dishes: one with flour, one with the beaten eggs, and one with Italian-style breadcrumbs. First, coat each chicken cutlet in flour, shaking off any excess. Dip them into the beaten eggs, making sure they are fully coated, then press into the breadcrumbs to cover completely.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches (about two at a time) to avoid overcrowding. Cook each side for approximately 3 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Remove cooked cutlets and keep warm. Add more olive oil as needed for remaining batches.
- Serve: Serve the chicken Milanese immediately with lemon wedges and the arugula salad if desired, for a fresh and balanced dish.
Notes
- Do not overcrowd the pan while frying to ensure even crispiness.
- Use a meat thermometer to check that chicken is fully cooked (165°F internal temperature).
- Pounding the chicken to an even thinness helps it cook quickly and evenly.
- You can substitute Italian-style breadcrumbs with panko for extra crunch.
- Leftover cutlets can be reheated in a skillet for best texture retention.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
