Chicken Milanese Recipe

This Chicken Milanese recipe serves up crispy chicken cutlets coated with breadcrumbs, pan fried until golden brown, nestled on top of fresh arugula with shaved Parmesan. A super easy and satisfying weeknight dinner option.

Turn the humble chicken breast into something special in a flash, with this Chicken Milanese recipe! It’s a quick dinner that can be teamed up with a variety of sauces and side dishes.

Why this Chicken Milanese recipe is so good
Perfectly crispy chicken. Thin slices of chicken, coated in panko breadcrumbs and pan fried to perfection for satisfying crunch in every bite.
Easy weeknight meal. Whip up a restaurant worthy chicken dish in less than 15 mins pantry to table.
Versatile. This deliciously simple chicken recipe can be anointed with all kinds of sauces and dressing!

For the chicken

Chicken Breasts: Large. Ideally go for organic/free range.
Salt & Pepper
Eggs: Ideally free range.
Breadcrumbs: I’ve gone for panko, for their delectable crunch!
Olive Oil: Or butter.

Olive Oil
Lemon Juice: Go for freshly squeezed, much better than bottled.
Garlic: Freshly minced.
How to make this Chicken Milanese recipe

Slice and flatten the chicken breasts and season them. Then place flour in the first dish and whisk egg and milk together in a second dish. In a third dish whisk together breadcrumbs, parmesan cheese, salt and pepper. Dip the chicken in each of the bowls.

Pan fry the chicken in a large skillet with oil.

To make the salad, whisk together the olive oil, lemon juice, garlic, salt and pepper. Then toss the arugula in the dressing, lay on plate and top with the chicken.

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Can you make this Chicken Milanese recipe ahead of time?
Ideally Chicken Milanese is best right after cooking but you can totally mkae them ahead and they still taste great!

To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad.

What to serve with Chicken Milanese
This chicken milanese dish is very versatile. You can serve it as part of an easy weeknight meal, with traditional sides of quick potatoes and a simple salad or you can really dress this Chicken Milanese up with some asparagus.

You can even top with marinara sauce and mozzarella cheese, bake for a few minutes and voila chicken parm!


2 large chicken breasts
Salt and pepper
1/2 cup flour
2 eggs
1/2 cup milk
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons olive oil or butter divided
For the salad:

2 tablespoons olive oil
Juice of half a lemon
1/2 clove garlic minced
Salt and pepper
4 cups arugula
Shaved parmesan cheese
Slice each chicken breast in half horizontally. Place each piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Sprinkle each piece of chicken with salt.
Prepare 3 dishes for breading the chicken. Place the flour in the first dish. In the second dish, whisk together the eggs and milk and season the mixture with a pinch of salt and pepper. In the third dish, whisk together the breadcrumbs, parmesan cheese, salt, and pepper.
Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Once heated, place two pieces of breaded chicken in the pan. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through. Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.
In the bottom of a bowl, whisk together the olive oil, lemon juice, garlic salt, and pepper. Add in the arugula and toss to coat. Add a portion of salad to each plate. Top each salad serving with shaved parmesan cheese. Place the chicken breasts on top of or alongside the salad. Serve with lemon wedges.
Use the flat end of a meat mallet or a heavy pan to pound your chicken into thin slices.
No Panko breadcrumbs? You can use regular breadcrumbs but it won’t be as crunchy.
Store any leftover chicken in the fridge, and reheat in a 400 degrees F oven until the chicken regains its crispy texture.
Pair your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus or green beans.

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