This easy Chicken Milanese recipe is a quick and crispy dish that’s perfect for a busy weeknight dinner. With a golden, crunchy coating and a fresh, tangy arugula salad, it’s both satisfying and nutritious. You can easily swap ingredients to suit your taste, making it a versatile meal for any occasion.
Recipe Ingredients:
- 4 boneless, skinless chicken breasts (each about 6 ounces)
- 1/2 cup all-purpose flour
- 3 large eggs whisked with a few tablespoons of water until smooth
- 2 cups panko breadcrumbs
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 red onion, thinly sliced
- 2 ounces baby arugula
- 1/4 cup freshly grated Parmesan cheese, optional
How To Make Chicken Milanese Recipe?
- Prepare the Chicken: Place each chicken breast between two sheets of wax paper and pound with a meat mallet or rolling pin until 1/4 inch (about 0.5 cm) thick. Repeat with the remaining chicken.
- Set Up the Coatings: In three shallow dishes, place the flour, whisked eggs with water, and panko breadcrumbs. Season each with salt and pepper.
- Bread the Chicken: Season each chicken breast on both sides with salt and pepper. Dredge in flour, dip into the egg wash, then coat with breadcrumbs, pressing gently to help the crumbs adhere. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet.
- Fry the Chicken: Heat 5 cm (2 inches) of canola oil in a large sauté pan over medium heat until shimmering. Fry the chicken (1 or 2 pieces at a time) for about 3 minutes on each side, or until golden brown. Transfer to another wire rack over a rimmed baking sheet and sprinkle with salt. Let rest for a few minutes.
- Make the Salad: In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Stir in the red onion and let sit briefly. Taste and adjust with more olive oil if needed. Add the arugula and Parmesan (if using), toss to coat, and season with salt and pepper.
- Serve: Place each fried chicken cutlet on a plate, top with the salad, and serve with lemon wedges on the side. Enjoy your Chicken Milanese!
Recipe Tips:
- Pound the Chicken Evenly: To ensure your chicken cooks evenly, make sure to pound each breast to 1/4 inch thick. This helps create a crispier crust and ensures it cooks through without drying out.
- Use Panko Breadcrumbs: Panko breadcrumbs create a light, crispy coating that traditional breadcrumbs can’t match. Don’t skip this for the best texture.
- Fry in Small Batches: Frying one or two pieces at a time keeps the oil temperature consistent and prevents the chicken from becoming soggy. Overcrowding the pan can make the chicken greasy.
- Rest the Chicken After Frying: Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender.
- Make the Salad Fresh: Toss the arugula and onion in the dressing just before serving to keep the salad crisp. Add the Parmesan last to avoid it getting soggy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Milanese cool to room temperature before storing. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze Chicken Milanese for up to 2 months. After freezing, thaw in the fridge overnight before reheating.
- Reheat: Heat a little oil in a skillet over medium heat. Add the chicken and cook for about 3-4 minutes on each side until heated through and the coating is crispy again.
Nutrition Facts
- Calories: 437
- Total Fat: 14g
- Saturated Fat: 2.6g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 6.4g
- Monounsaturated Fat: 3.9g
- Cholesterol: 166mg
- Sodium: 794mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2.1g
- Sugars: 1.9g
- Protein: 36g
- Potassium: 348.5mg
- Vitamin D: 0.6mcg
- Calcium: 86mg
- Iron: 3.9mg
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Easy Chicken Milanese Recipe
Description
This easy Chicken Milanese recipe is a quick and crispy dish that’s perfect for a busy weeknight dinner. With a golden, crunchy coating and a fresh, tangy arugula salad, it’s both satisfying and nutritious. You can easily swap ingredients to suit your taste, making it a versatile meal for any occasion.
Ingredients
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of wax paper and pound with a meat mallet or rolling pin until 1/4 inch (about 0.5 cm) thick. Repeat with the remaining chicken.
- Set Up the Coatings: In three shallow dishes, place the flour, whisked eggs with water, and panko breadcrumbs. Season each with salt and pepper.
- Bread the Chicken: Season each chicken breast on both sides with salt and pepper. Dredge in flour, dip into the egg wash, then coat with breadcrumbs, pressing gently to help the crumbs adhere. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet.
- Fry the Chicken: Heat 5 cm (2 inches) of canola oil in a large sauté pan over medium heat until shimmering. Fry the chicken (1 or 2 pieces at a time) for about 3 minutes on each side, or until golden brown. Transfer to another wire rack over a rimmed baking sheet and sprinkle with salt. Let rest for a few minutes.
- Make the Salad: In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Stir in the red onion and let sit briefly. Taste and adjust with more olive oil if needed. Add the arugula and Parmesan (if using), toss to coat, and season with salt and pepper.
- Serve: Place each fried chicken cutlet on a plate, top with the salad, and serve with lemon wedges on the side. Enjoy your Chicken Milanese!
Notes
- Pound the Chicken Evenly: To ensure your chicken cooks evenly, make sure to pound each breast to 1/4 inch thick. This helps create a crispier crust and ensures it cooks through without drying out.
- Use Panko Breadcrumbs: Panko breadcrumbs create a light, crispy coating that traditional breadcrumbs can’t match. Don’t skip this for the best texture.
- Use Panko Breadcrumbs: Panko breadcrumbs create a light, crispy coating that traditional breadcrumbs can’t match. Don’t skip this for the best texture.
- Rest the Chicken After Frying: Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender.
- Make the Salad Fresh: Toss the arugula and onion in the dressing just before serving to keep the salad crisp. Add the Parmesan last to avoid it getting soggy.
Easy Chicken Milanese Recipe