Chicken Milanese Recipe

Chicken Milanese is a mouthwatering dish with crispy, golden-brown chicken cutlets paired with a fresh, light arugula salad. This classic Italian recipe combines tender chicken on the inside with a perfectly crunchy exterior. It’s simple yet impressive and perfect for a weeknight meal or a weekend gathering. The easy-to-make arugula salad, dressed with olive oil and lemon, balances the rich flavor of the chicken. You won’t believe how such a simple dish can be so utterly delicious!

Why You’ll Love This Recipe

This Chicken Milanese is a crowd-pleaser that blends texture and flavor beautifully. The chicken is tender, juicy, and coated in a shatteringly crispy crust that’s perfectly seasoned. Served with a refreshing arugula salad and topped with shaved parmesan, this dish strikes the perfect balance between indulgent and light. It’s quick to prepare, takes less than an hour, and is ideal for both casual dinners and special occasions. Plus, it’s versatile enough to be customized to your preferences, with options like a gluten-free version or extra toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Chicken Milanese:

• 3 boneless skinless chicken breasts; tenders removed (about 2 pounds total)

• Kosher salt

• Freshly ground black pepper

• 3/4 cup all-purpose flour

• 3 large eggs

• 1 3/4 cups dry, plain fine bread crumbs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 cup vegetable oil (or peanut oil), plus more as needed

• Flaky salt

• 1 medium lemon, cut into wedges for serving

Optional Arugula Salad:

• 4 ounces baby arugula (about 4 cups)

• 1 cup cherry tomatoes, halved (optional)

• 2 tablespoons extra virgin olive oil, plus more to taste

• Juice of half a lemon

• Pinch of salt and freshly ground black pepper

• 2 ounces parmesan cheese, shaved with a vegetable peeler

Directions

1. Prepare the Chicken: Place a piece of plastic wrap or parchment paper on a cutting board. Slice each chicken breast horizontally to create two cutlets. Repeat with the remaining chicken breasts.

2. Pound the Chicken: Place another piece of plastic wrap over each cutlet and gently pound with a meat mallet or small heavy skillet until the chicken is about 1/4-inch thick. Season both sides with salt and pepper.

3. Bread the Chicken: Set up a breading station with three bowls. In the first bowl, place the flour. In the second, lightly beat the eggs. In the third, combine the bread crumbs with garlic powder, onion powder, and 1/4 teaspoon salt. Line a large baking sheet with parchment paper.

4. Coat the Chicken: Dip each cutlet in the flour, shaking off excess. Then dip in the beaten eggs, followed by the bread crumb mixture, pressing gently to ensure the crumbs stick. Arrange the breaded cutlets on the prepared baking sheet, making sure they don’t overlap.

5. Cook the Chicken: Preheat the oven to 350ºF. Add enough oil to a large skillet to reach about 1/8-inch up the side. Heat over medium-high heat. Cook the chicken in batches of two, frying each for 3-4 minutes on the first side until golden, then flip and cook for 2-3 minutes more, until fully cooked. Transfer the chicken to a baking sheet lined with a wire rack and immediately season with flaky salt. Repeat with the remaining cutlets.

6. Reheat in the Oven: If needed, place the chicken cutlets in the preheated oven for 8-10 minutes to reheat and ensure they stay crispy.

7. Prepare the Arugula Salad: While the chicken is cooking, combine the arugula and cherry tomatoes in a bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss to combine.

8. Serve: Place each chicken cutlet on a plate, top with the arugula salad, and sprinkle with shaved parmesan. Serve immediately with lemon wedges on the side for drizzling.

Servings and Timing

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

• Servings: 5-6

Variations

• Gluten-Free: To make this dish gluten-free, use rice flour or a gluten-free flour blend for the dredging, and opt for gluten-free panko bread crumbs.

• Herb Salad: Add fresh herbs like basil, mint, or parsley to the arugula salad for extra flavor.

• Add Vegetables: Top the chicken with sautéed spinach or roasted vegetables for a heartier meal.

• Cheese Options: While parmesan is traditional, you can also use pecorino or any other hard cheese for a different twist.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.

• Reheating: To reheat, place the chicken cutlets on a baking sheet and bake at 350°F for 10-15 minutes until warmed through. This will help maintain the crispy texture.

FAQs

1. Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, chicken thighs will work, but keep in mind that they may require slightly more cooking time due to their thicker cut.

2. Can I make the chicken Milanese ahead of time?

You can bread the chicken up to 3 hours ahead and store it in the refrigerator until you’re ready to cook. Just be sure not to stack the cutlets, and lightly cover them.

3. Can I use a different oil for frying?

Yes, you can use other oils with a high smoke point, such as vegetable oil or sunflower oil. Peanut oil is particularly great for frying because it adds a nice flavor.

4. How do I prevent the chicken from getting soggy after frying?

To keep the chicken crispy, always place the fried cutlets on a wire rack instead of a flat surface. This allows air to circulate around the chicken, preventing it from getting soggy.

5. Can I make the chicken Milanese in the oven?

Yes, you can bake the breaded cutlets at 400°F for 15-20 minutes, flipping halfway through, but frying gives it a crispier texture.

6. Can I skip the arugula salad?

Yes, while the arugula salad adds a fresh contrast, you can serve the chicken Milanese with other sides like mashed potatoes, roasted vegetables, or a different type of salad.

7. What can I serve with Chicken Milanese?

This dish pairs wonderfully with light salads, roasted potatoes, or even a refreshing cucumber salad. You can also serve it with pasta for a heartier meal.

8. Can I freeze Chicken Milanese?

Yes, you can freeze the breaded but uncooked cutlets. Simply freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When ready to cook, fry from frozen, adding a few extra minutes to the cooking time.

9. Can I use pre-grated parmesan for this recipe?

While pre-grated parmesan is convenient, fresh shaved parmesan will give you a better texture and flavor. However, pre-grated parmesan is still a good alternative.

10. What is the best way to slice chicken breasts for Milanese?

For even cutlets, slice the chicken breasts horizontally to create two thinner pieces. Pounding them with a mallet helps ensure they cook evenly and become perfectly crispy.

Conclusion

Chicken Milanese is an incredibly satisfying dish that offers the perfect combination of crispy, golden chicken and a refreshing salad. This simple yet impressive recipe is easy to make, full of flavor, and perfect for any occasion. Whether you’re serving it for a weeknight dinner or a special celebration, Chicken Milanese will be a crowd favorite every time.

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