Chicken Milanese
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 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 as a main course for family dinner, or as a second course to pasta when we have people over.
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
Nutrition Facts
Chicken Milanese
Amount Per Serving (1 cutlet)
Calories 568
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 167mg56%
Sodium 2433mg106%
Potassium 673mg19%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 3g3%
Protein 42g84%
Vitamin A 774IU15%
Vitamin C 19mg23%
Calcium 342mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!