Chicken Milanese Recipe
This Chicken Milanese recipe combines crispy, golden-brown chicken cutlets with a refreshing arugula salad, creating a perfect balance of indulgence and lightness. Easy to make and full of flavor, this Italian classic is ideal for a quick weeknight meal or a special gathering. The crispy chicken, paired with a zesty salad and topped with parmesan, will impress everyone at your table.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 5-6 servings
- Category: breakfast
- Method: Baking
- Cuisine: American
Ingredients
For Chicken Milanese:
3 boneless, skinless chicken breasts (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
Instructions
- Prepare the Chicken: Place plastic wrap or parchment paper on a cutting board. Slice each chicken breast horizontally to create two cutlets. Pound each cutlet to 1/4-inch thickness and season both sides with salt and pepper.
- Bread the Chicken: Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and bread crumbs with garlic powder, onion powder, and 1/4 teaspoon salt in the third.
- Coat the Chicken: Dip each cutlet first into the flour, then the eggs, and finally the bread crumbs, pressing gently to ensure the crumbs stick. Arrange on a parchment-lined baking sheet.
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and fully cooked. Transfer to a wire rack and season with flaky salt.
- Reheat (if necessary): Place the chicken cutlets in a preheated 350°F oven for 8-10 minutes to reheat.
- Prepare the Arugula Salad: Toss arugula and cherry tomatoes with olive oil, lemon juice, salt, and pepper.
- Serve: Plate the chicken cutlets, top with arugula salad, and sprinkle with parmesan. Serve with lemon wedges.
Notes
- Gluten-Free: Substitute rice flour and gluten-free panko for a gluten-free version.
- Herb Salad: Add fresh herbs like basil, mint, or parsley to the salad for added flavor.
- Cheese Options: Use Pecorino or any hard cheese for a variation.
Find it online: https://cookingwithsarah.com/chicken-milanese-recipe/
