Description
Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts breaded with a seasoned mixture of Italian-style breadcrumbs and Parmesan cheese, then pan-fried to a golden crisp. Served alongside a fresh arugula salad dressed with lemon and olive oil, this recipe combines crispy textures and bright flavors for a satisfying main course.
Ingredients
Scale
Chicken and Breading
- 2 boneless skinless chicken breasts, halved horizontally and pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil, for frying
Salad
- 2 cups arugula
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
To Serve
- Lemon wedges
Instructions
- Prepare the Chicken: Place the chicken cutlets between sheets of plastic wrap and pound them to an even thin thickness to ensure quick, even cooking.
- Set Up the Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, salt, black pepper, and garlic powder.
- Bread the Chicken: Dredge each chicken piece in flour, dip into the beaten eggs, and coat thoroughly with the breadcrumb mixture, pressing gently to make sure the coating adheres well.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat until hot but not smoking. Fry the breaded chicken for 3 to 4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Salad: In a bowl, toss the arugula with lemon juice, olive oil, and salt to dress evenly.
- Serve: Place the dressed arugula on top of the cooked chicken cutlets or serve on the side. Garnish with lemon wedges and serve immediately for best texture and flavor.
Notes
- For extra crispiness, substitute Italian-style breadcrumbs with panko breadcrumbs.
- Ensure the frying oil is hot before adding chicken to avoid soggy coating.
- Arugula can be replaced with mixed greens or served alongside a simple tomato salad for variation.
