Chicken Milanese Recipe

It takes just 30 minutes to crisp up restaurant-quality Chicken Milanese and toss together a bright and citrusy arugula salad. This Italian chicken recipe is a company-worthy meal you can totally ace on even a hectic weeknight.

A simple breaded and fried chicken cutlet spans many different cultures. There’s Japanese katsu, Latin American milanesa, German schnitzel, and all of the contenders in the fast food spicy chicken sandwich wars, to name a few.

This Chicken Milanese recipe is the Italian version, and it’s so easy (30 minutes easy!) and so flavorful.

This version of Italian Chicken Piccata follows the typical flour dredge with a coating of bread crumbs, so it’s extra crispy and so delicious with the buttery lemon sauce and capers. Chicken Piccata needs only…

Chicken Milanese

It takes just 30 minutes to crisp up restaurant-quality Chicken Milanese and toss together a bright and citrusy arugula salad. This Italian chicken recipe is a company-worthy meal you can totally ace, even on a hectic weeknight.

Prep: 5min

Total: 30min

Yield: 4

Serving Size: 1 cutlet with salad

Nutrition Facts: calories 531 kcal, servingSize 1 cutlet with salad, Carbohydrate 16 g, Protein 36 g, Fat 35 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 133 mg, Sodium 570 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 25 g

Ingredients:

• 16 ounces chicken breast cutlets ((see note 1))
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs ((see note 2))
• 1/4 cup Parmesan cheese (grated (see note 3))
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon lemon zest (from 1 lemon)
• 1 cup olive oil
• 1 tablespoon olive oil
• 2 teaspoons lemon juice ((from 1 lemon))
• 1/8 teaspoon Dijon Mustard
• Salt and freshly ground black pepper
• 4 ounces baby arugula ((4 cups))
• 2 ounces Parmesan cheese (shaved with a vegetable peeler (about 1/4 cup))
• Lemon wedges ((from 2 lemons))

Instruction:

1. Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack in oven to keep warm. Repeat with remaining 2 cutlets.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste. Gently toss arugula salad with vinaigrette and shaved Parmesan. Serve chicken with salad, passing lemon wedges separately.

Chicken Milanese

Total: 0 35min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 586, Fat 27g, Saturated Fat 10g, Carbohydrate 36g, Fiber 3g, Sugar 4g, Protein 49g, Cholesterol 268mg, Sodium 707mg

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup whole milk
• 3 large eggs
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup seasoned breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• Arugula, for serving
• Balsamic vinegar, for drizzling
• 1/2 cup fresh Parmesan shavings
• 1 lemon, cut into wedges

Instruction:

1. Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you’ll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they’re very thin. If you think they’re thin enough — pound ’em a few more times! The thinner the better.
2. In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
3. Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you’re ready to cook them.
4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it’s melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
5. To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

Chicken Milanese

Chicken Milanese is an Italian Classic that’s easy to make and can be on your dinner table in less than 30 minutes. Add a side salad to this restaurant-quality dish, and you’ve got the perfect weeknight meal.

Prep: 15min

Total: 21min

Serving Size: 1 serving

Nutrition Facts: calories 430 kcal, Carbohydrate 24 g, Protein 33 g, Fat 22 g, Saturated Fat 5 g, Trans Fat 0.1 g, Cholesterol 170 mg, Sodium 670 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 1 lb boneless skinless chicken breast (four – 4-ounce chicken cutlets)
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs (lightly beaten with ¼ cup milk or water)
• 1 cup panko bread crumbs
• ¼ cup Romano or Parmesan cheese (grated)
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp black pepper
• 2 tablespoons Italian parsley (chopped)
• 1 teaspoon lemon zest (one lemon)
• ½ cup vegetable oil

Instruction:

1. Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You’re just going to cut all the way through to make two cutlets out of one large breast.
2. Coat the chicken breasts with the seasoned flour. Then place them in the egg wash, and finally in the bread crumb mixture.Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
3. Remove the cooked chicken breasts from the pan and place them on a wire rack to drain for one minute. If you are cooking in batches and need to keep them warm, set your oven at 225 degrees and keep them on the wire rack in the oven until ready serve.

Easy Chicken Milanese Recipe

FAQ

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