Chicken Milanese
Golden, crispy, and packed with flavor, this Chicken Milanese recipe features thin chicken cutlets breaded with seasoned breadcrumbs and pan-fried to perfection. Served with a fresh lemon squeeze and a light salad or pasta, it’s a simple yet elegant Italian-inspired dish that’s perfect for weeknight dinners or special occasions.
Yield: 2 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour (season to your taste)
2 large eggs, beaten
1 tablespoon water (add to eggs)
1 cup breadcrumbs or panko (I prefer seasoned breadcrumbs)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano (make sure to rub it between your palms)
Salt & Black Pepper to taste
1/4 cup olive oil for frying
2 Tbsp butter (add to heating olive oil)
Lemon wedges for serving salad
Optional: Red pepper flakes to taste for additional heat
Directions
Prepare the Chicken
Pound to an even thickness, about 1/4 inch thick.
Breading Station
Dish one: Flour with seasoning of choice.
Dish two: Whisk eggs with water.
Dish three: Combine breadcrumbs, Parmesan, garlic powder, oregano, and optional red pepper flakes.
Bread the Chicken
Dredge chicken in flour and shake off excess.
Dip into egg mixture.
Press into breadcrumb mixture until evenly coated.
Place on wire rack and allow to adhere to chicken.
Cook the Chicken
Heat olive oil (you can use any oil) and butter in a skillet over medium-high heat.
Cook chicken for 3-4 minutes per side until golden brown, crispy and the internal temperature reaches 165°F
Transfer to a paper towel-lined plate or clean wire rack.
Serve
Serve hot with salad and lemon wedges.
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Hints:
Let the breaded chicken rest 10 minutes before frying
Fry in a mix of olive oil and neutral oil
Finish with flaky salt and fresh grated Parmesan right after frying
Add a squeeze of lemon at the table so the crust stays crisp
