Chicken Milanese Recipe

This Chicken Milanese is a classic Italian dish that’s simple to make yet elegant enough for a special occasion. Tender chicken cutlets are pounded thin, coated in a crispy breadcrumb mixture, and pan-fried to golden perfection. It’s a versatile recipe that can be enjoyed on its own or with a variety of accompaniments.

Ingredients

Here’s what you’ll need to make this delicious Chicken Milanese:

• Chicken breasts: Boneless and skinless, cut in half lengthwise to create cutlets.
• Salt and pepper: To taste.
• Garlic powder: Adds a subtle garlic flavor to the chicken.
• Flour: Used to coat the chicken cutlets before dipping in the egg mixture.
• Eggs: Lightly beaten, used to create an egg wash that helps the breadcrumbs adhere to the chicken.
• Italian-style breadcrumbs: See note below for variations.
• Olive oil: For frying the chicken cutlets.
• Arugula salad and lemon wedges: Optional, for serving.

How to Make Chicken Milanese

Step 1: Prepare the Chicken

If the chicken breasts are thick, pound them to an even ½-inch thickness using a meat mallet. This helps them cook evenly and stay tender. Season both sides of the chicken cutlets with salt, pepper, and garlic powder.

Step 2: Set Up the Dredging Station

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, add the lightly beaten eggs. In the third dish, place the Italian-style breadcrumbs.

Step 3: Coat the Chicken

Dredge each chicken cutlet in the flour, shaking off any excess. Dip the floured cutlet in the egg mixture, then press it into the breadcrumb mixture, making sure it’s fully coated on both sides. Repeat with the remaining chicken cutlets.

Step 4: Fry the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add two of the coated chicken cutlets to the skillet. Cook for about 3 minutes per side, or until golden brown and crispy and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside. Repeat with the remaining chicken cutlets, adding more olive oil to the skillet if needed.

Step 5: Serve

Serve the Chicken Milanese immediately with lemon wedges and arugula salad, if desired.

How to Serve Chicken Milanese

• Classic: Serve the Chicken Milanese with a squeeze of lemon juice and a side of arugula salad.
• With Sides: You can also serve it with your favorite sides, such as mashed potatoes, roasted vegetables, pasta, or a simple salad.
• Sandwiches: Use the chicken cutlets to make delicious sandwiches or wraps.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently in the oven or air fryer to maintain crispiness. Avoid using the microwave, as it can make the breading soggy.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken in a preheated oven at 400°F (204°C) for about 20-25 minutes, or until golden brown and cooked through. However, the chicken may not be as crispy as the fried version.

Can I make this dish gluten-free?

Yes, you can use gluten-free flour and gluten-free breadcrumbs.

How can I make this dish spicier?

Add a pinch of cayenne pepper or red pepper flakes to the flour or breadcrumb mixture.

There you have it! A delicious and easy-to-make recipe for Chicken Milanese that’s perfect for any occasion. Enjoy!

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