Chicken Milanese Recipe
Crispy, golden Parmesan crusted chicken cutlets topped with a bright lemon arugula salad. A quick, restaurant quality Italian dinner ready in 35 minutes.
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- 3/4 cup all purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese plus shaved parmesan for garnish
- 1 tsp Italian seasoning
- 1/2 cup vegetable oil for frying
- 4 cup fresh baby arugula
- 1 cup cherry tomatoes halved
- 1 lemon juiced and zested, plus extra wedges for serving
- 2 tbsp extra virgin olive oil
- flaky sea salt for finishing
Instructions
Pound the Chicken Thin
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or the bottom of a heavy pan, pound the chicken to an even 1/4 inch thickness.
- If a breast is very thick, slice it horizontally first to create two thinner pieces before pounding.
- Repeat with all four chicken breasts, then season both sides with half the salt and half the pepper.
Set Up Your Dredging Station
- In the first shallow dish, whisk together the flour with the remaining salt and pepper.
- In the second shallow dish, whisk the eggs with the water until fully combined.
- In the third shallow dish, stir together the panko breadcrumbs, grated Parmigiano Reggiano, and Italian seasoning.
- Line up the three dishes in order: flour, egg, then breadcrumb mixture.
Bread the Chicken Cutlets
- Working with one cutlet at a time, dredge it in the seasoned flour, shaking off any excess.
- Dip the floured cutlet into the egg wash, letting the extra egg drip back into the dish.
- Press the cutlet firmly into the panko and parmesan mixture, coating both sides evenly.
- Set the breaded cutlet on a plate or tray and repeat with the remaining chicken.
Fry the Cutlets Until Golden
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350 degrees F.
- Carefully add two cutlets to the hot oil, being careful not to crowd the pan.
- Cook undisturbed for 3 to 4 minutes, until deep golden brown on the bottom.
- Flip and cook for another 3 to 4 minutes, until the second side is golden and the internal temperature reaches 165 degrees F.
- Transfer the cooked cutlets to a wire cooling rack to keep the crust crisp, then repeat with the remaining two cutlets.
Make the Arugula Salad
- In a mixing bowl, combine the arugula, halved cherry tomatoes, lemon juice, lemon zest, and extra virgin olive oil.
- Toss gently to coat all of the leaves without bruising them, then season with flaky sea salt and pepper.
Assemble and Serve
- Place each chicken cutlet on a plate or platter while still warm.
- Top each cutlet with a generous handful of the arugula salad.
- Finish with shaved parmesan and a lemon wedge on the side, and serve immediately.
Notes
- Pound the chicken to an even thickness so every cutlet cooks at the same rate.
- Rest fried cutlets on a wire rack instead of paper towels to keep the crust from steaming and going soft.
- Dress the arugula salad right before serving so the greens stay crisp.
- Store chicken and salad separately, and reheat the chicken in a 400 degree F oven or air fryer for 5 to 8 minutes.
Nutrition
Calories: 420kcalCarbohydrates: 22gProtein: 38gFat: 21gSodium: 680mgFiber: 2g
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