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Chicken Milanese is a classic Italian comfort food dish—a tummy pleaser that is also super simple to make and totally kid-approved. This is a recipe I learned how to make in Italy from my Italian roommate (I did University there for a bit) and when this dish is dressed up with some tangy arugula and some shaved Parmigiano Reggiano sprinkled on top, it is so pretty looking that it’s even dinner party-worthy! I like to serve this Chicken Milanese recipe as a main course for family dinner, or as a second course to pasta when we have people over.
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Funny story: I once had a boyfriend with an extremely difficult Mother—I hosted the boyfriend’s birthday party at my house, and invited his family (Saint Amurri, let me tell ya. LOL) and I made this dish to serve family style. Well, I don’t know if it was the Chicken Milanese or the Fudgie The Whale ice cream cake I picked up for dessert, but this woman was all of a sudden VERY nice to me for the remainder of my relationship with her son (which was not much to write home about).
Call it a Milanese Miracle! Ha!
I can’t say that this recipe is DEFINITELY a mother-in-law relationship saver, but give it a whirl and see! The below recipe serves 4…
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Ingredients…
(Serves 4)
- 4 boneless skinless chicken breasts, pounded to ¼ inch thickness (If you have a nice butcher they can do the pounding for you, otherwise, I put the breasts between doubled-up sheets of wax paper and use a mallet to pound them down.)
- 1 cup all-purpose flour
- 2-3 cups panko bread crumbs
- ¼ cup Parmigiano Reggiano, finely grated
- ½ cup Parmigiano Reggiano, shaved
- 2 eggs
- 3 tbsp vegetable oil
- 1 tbsp salt
- ½ tbsp black pepper
- 4 cups arugula, tightly packed
- 1 lemon, quartered
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Directions…
- Begin by setting up your dipping stations. First, beat the 2 eggs in a wide, shallow bowl and set aside for your egg dip.
- Put the all-purpose flour on a large plate, mix with the salt and pepper, and set aside.
- Put the panko breadcrumbs on another large plate, mix with the finely grated Parmigiano Reggiano, and set aside.
- Take one more empty large plate and set aside.
- Take a chicken breast, coat in the flour mixture, and shake off excess.
- Next, dip the chicken breast in the egg mixture, and allow excess egg to drip off.
- Then dip the chicken breast in the panko mixture. Set aside the prepared chicken on the clean plate.
- Repeat with the other chicken breasts.
- Next, heat the vegetable oil in a large pan (preferably with raised sides) on medium-high heat until hot.
- Place the chicken breasts in the pan carefully, making sure not to crowd them—they should not be touching. You may need to work in batches.
- Fry on one side until browned and crispy, but not burnt, approximately 4 minutes.
- Flip over once, and cook until browned and crispy.
- Transfer to a clean plate with 3 pieces of paper towel on it to absorb the residual oil.
- Repeat with all chicken breasts until cooked through.
- Dress with arugula and shaved Parmigiano Reggiano, and squeeze liberally with lemon slices.
- Enjoy immediately!
Chicken Milanese
Equipment
- Meat Mallet
Ingredients
- 4 boneless skinless chicken breasts , pounded to ¼ inch thickness (if you have a nice butcher they can do the pounding for you, otherwise, I put the breasts between doubled-up sheets of wax paper and use a mallet to pound them down.)
- 1 cup all-purpose flour
- 2-3 cups panko bread crumbs
- ¼ cup Parmigiano Reggiano, finely grated
- ½ cup Parmigiano Reggiano, shaved
- 2 eggs
- 3 tbsp vegetable oil
- 1 tbsp salt
- ½ tbsp black pepper
- 4 cups arugula, tightly packed
- 1 lemon, quartered
Instructions
- Begin by setting up your dipping stations. First, beat the 2 eggs in a wide, shallow bowl and set aside for your egg dip.
- Put the all-purpose flour on a large plate, mix with the salt and pepper, and set aside.
- Put the panko breadcrumbs on another large plate, mix with the finely grated Parmigiano Reggiano, and set aside.
- Take one more empty large plate and set aside.
- Take a chicken breast, coat in the flour mixture, and shake off excess.
- Next, dip the chicken breast in the egg mixture, and allow excess egg to drip off.
- Then dip the chicken breast in the panko mixture. Set aside the prepared chicken on the clean plate.
- Repeat with the other chicken breasts.
- Next, heat the vegetable oil in a large pan (preferably with raised sides) on medium-high heat until hot.
- Place the chicken breasts in the pan carefully, making sure not to crowd them—they should not be touching. You may need to work in batches.
- Fry on one side until browned and crispy, but not burnt, approximately 4 minutes.
- Flip over once, and cook until browned and crispy.
- Transfer to a clean plate with 3 pieces of paper towel on it to absorb the residual oil.
- Repeat with all chicken breasts until cooked through.
- Dress with arugula and shaved Parmigiano Reggiano, and squeeze liberally with lemon slices.
- Enjoy immediately!
Nutrition
Wow sa l’air délicieux 🙂
Je suis du Canada dans une toute petite ville de campagne (Warwick)
J’Adore vous suivre sur votre blog et Istagram!C’EST toujours un plaisir de vous suivre!Merci 🙂
Merci Melanie!!!!
Hey Eva ?Chicken Milanese is one of my favorites. This recipe looks so delish. I would have to make a gluten free version of it as, I.have celiac disease. Thank you for the great recipes ! and Buon appetito a tutti ?
I hope you enjoy it! Keep me posted on how the GF works out!
This sounds devine! Would be perfect for a Sunday family dinner. 🙂 Thanks for sharing.
Yep so perfect for that!
I will be trying this recipe soon for sure! Thank you for sharing.
Awesome!
Its 2am as I’m reading this while feeding my 9 week old and now I’m starving!!!! ???looks delicious!!!!
Looks delish. I made a similar version last night but after seeing this recipe next time I’ll add the lemons. Thanks!
Fudgie the whale ice cream cake haha. Chicken Milanese sounds good right about now. I’ll have to make it ASAP.
Making this chicken Milanese tonight! Thanks for sharing the recipe. ?
We loved this recipe!
This is a fabulous dish. My family loved it!
yay! thanks!
I make a version of this, it’s a real crowd pleaser! Lovely with a sour cream side dip too yummy?
My whole family loves this recipe, even my husband who “hates arugula” loves how it tastes all together. The perfect balance of flavours! A definite staple in our house. Thanks, Eva.