Chicken Milanese Recipe

Are you tired of the same old chicken recipes? You crave something crispy, flavorful, and easy to make but often feel overwhelmed by complicated instructions. It’s frustrating when dinner feels like a chore instead of a joy.

Imagine a dish that’s not only simple to prepare but also delivers that satisfying crunch and tender bite every time. Chicken Milanese is your answer—a classic Italian recipe that turns ordinary chicken into something extraordinary. With just a few ingredients and easy steps, you can create a meal that feels special, even on a busy weeknight.

Ready to bring a little Italian flair to your dinner table? Let’s dive into the recipe and make Chicken Milanese a new favorite in your home.

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 teaspoon salt
• 3/4 teaspoon freshly cracked black pepper
• 1/2 cup olive oil (plus more as needed)

For the Arugula Salad

• 2 cups arugula
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Parmesan cheese (for shaving)

Step 1: Prepare the Chicken

Start by taking the chicken breasts and slicing them in half horizontally. This will give you four thinner pieces, which are easier to cook evenly. Place each piece between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/4-inch thick. This step ensures the chicken cooks quickly and evenly, resulting in a tender and juicy interior.

Pro Tip:

When pounding the chicken, make sure to use a cutting board underneath to avoid damaging your countertops. Safety first!

Step 2: Set Up the Dredging Station

To achieve that perfect crispy coating, you’ll need to dredge the chicken in three different layers. Prepare three shallow dishes:

1. First Dish: Add 3/4 cup of flour.
2. Second Dish: Beat 2 large eggs until smooth.
3. Third Dish: Pour in 2 cups of panko breadcrumbs. These breadcrumbs are key to getting that crunchy texture.

Step 3: Season the Chicken

Before dredging, season both sides of the chicken pieces with 1 teaspoon of salt and 3/4 teaspoon of freshly cracked black pepper. This simple seasoning enhances the flavor of the chicken, ensuring every bite is delicious.

Step 4: Dredge the Chicken

Now it’s time to coat the chicken:

1. Flour: Start by coating each piece of chicken in the flour. Shake off any excess.
2. Egg: Next, dip the chicken into the beaten eggs, allowing any extra egg to drip off.
3. Panko: Finally, press the chicken into the panko breadcrumbs, ensuring it’s well-coated on both sides. Press the breadcrumbs gently onto the chicken to ensure they stick.

Step 5: Fry the Chicken

Heat 1/2 cup of olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking. Test it by dropping a breadcrumb into the oil—if it sizzles, it’s ready.

Place two pieces of chicken into the skillet, being careful not to overcrowd the pan. Fry each piece for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F. If you’re unsure, use a meat thermometer to check.

Pro Tip:

If the oil level gets too low or the chicken absorbs too much, add another 3 tablespoons to 1/4 cup of olive oil before frying the remaining pieces.

Step 6: Drain the Chicken

Once the chicken is golden and crispy, remove it from the skillet and place it on a plate lined with paper towels. This will help absorb any excess oil, keeping the chicken crispy.

Step 7: Prepare the Arugula Salad

While the chicken is resting, prepare a simple yet flavorful arugula salad to serve on the side. In a large bowl, toss together:

• 2 cups of fresh arugula
• 1 tablespoon of freshly squeezed lemon juice
• 1 tablespoon of olive oil
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Top the salad with freshly shaved Parmesan cheese for an added touch of richness.

Step 8: Serve and Enjoy

Now that everything is ready, it’s time to plate your Chicken Milanese. Place a piece of crispy chicken on a plate and top it with a generous portion of the arugula salad. The combination of the crunchy chicken and the peppery, lemony salad is truly unbeatable.

Pro Tip:

This dish is best enjoyed immediately while the chicken is still crispy. However, if you have leftovers, you can reheat the chicken in a hot oven for a few minutes to restore its crunch.

Final Thoughts

Chicken Milanese is not only a quick and easy dish but also one that feels elegant and special. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to impress. With its crispy coating and tender inside, paired with a refreshing arugula salad, it’s a meal that’s full of flavor and texture.

I hope you enjoy making and eating this Chicken Milanese as much as I do. It’s one of those recipes that I come back to time and time again because it’s just that good. Happy cooking!