Chicken Milanese
Chicken Milanese is a crispy, golden Italian classic featuring thin breaded chicken cutlets, pan-fried to perfection. Serve with a fresh arugula salad or lemon wedges for a simple yet elegant meal.
Equipment
- Meat Mallet
- Three shallow bowls
- Large skillet
- Tongs
- Paper Towels
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts halved horizontally and pounded thin
- 1 cup all-purpose flour
- 2 eggs beaten
- 1.5 cups breadcrumbs preferably Italian-style
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil for frying
- lemon wedges for serving
Instructions
- Place each chicken breast between plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, salt, and pepper.
- Dredge each chicken piece in flour (shake off excess), then egg, then breadcrumb mixture, pressing gently to coat.
- Heat olive oil in a large skillet over medium heat. Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Serve immediately with lemon wedges or a fresh arugula salad.
Notes
For a lighter version, you can bake the breaded chicken at 425°F (220°C) for 18–20 minutes or until golden and cooked through.