Description
This Chicken Milanese recipe is a classic Italian dish that’s easy to make and perfect for a quick weeknight meal. Tender chicken cutlets are coated in a crispy breadcrumb mixture and pan-fried to golden perfection.
Ingredients
Units
Scale
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Italian-style breadcrumbs
- 2 tablespoons olive oil, plus more as needed
- Arugula salad, for serving (optional)
- Lemon wedges, for serving (optional)
Instructions
- Prep Chicken: If making the arugula salad, prepare it first and set aside. Cut chicken breasts in half lengthwise and pound them to ¼-inch thickness between plastic wrap. Season with salt, pepper, and garlic powder.
- Dredge Chicken: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken cutlet in flour, then dip in egg, and finally coat in breadcrumbs.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in batches (two at a time) and cook for about 3 minutes per side, or until golden brown and cooked through (165°F). Remove chicken and set aside. Repeat with remaining chicken, adding more oil if needed.
- Serve: Serve immediately with lemon wedges and arugula salad, if desired.
Notes
- Breadcrumbs: Use Italian-seasoned breadcrumbs for extra flavor.
- Doneness: Use an instant-read thermometer to ensure chicken is cooked through.
- Nutrition: Nutrition information does not include the salad.
- Serving Suggestions: This dish can also be served with pasta, mashed potatoes, or roasted vegetables.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 300kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
