Chicken Milanese Recipe: A Deliciously Crispy Italian Classic

This classic Italian chicken Milanese is perfect for entertaining guests or as a simple weeknight meal.

Chicken cutlets coated in panko and pan-fried until golden brown, it is so easy to make this restaurant-quality meal at home.

Served with a fresh arugula salad tossed together in seconds, this will be your new favorite chicken dinner.

Ingredients:

For the Chicken Milanese:

• 2 large boneless skinless chicken breasts
• 3/4 cup flour (plus extra as needed)
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• 1/2 cup olive oil (for frying)

For the Arugula Salad:

• 2 cups arugula (about 2 handfuls)
• Juice of 1 lemon (about 1 tablespoon)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• Freshly shaved Parmesan (for garnish)

Instructions:

1. Prepare the Chicken:
   • Slice the chicken breasts in half horizontally to create 4 thinner pieces. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick.
   • Pat the chicken dry with paper towels.
2. Set Up the Dredging Station:
   • In one shallow dish, place the flour. In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.
   • Season both sides of the chicken with salt and pepper.
3. Bread the Chicken:
   • Coat each piece of chicken in flour, ensuring it’s fully covered. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it with panko breadcrumbs. Press the breadcrumbs firmly to ensure good coverage.
4. Cook the Chicken:
   • Heat 1/2 cup olive oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded chicken in batches, being careful not to overcrowd the pan.
   • Cook each side for 3-4 minutes, or until golden brown and crispy. Check for doneness by ensuring the chicken reaches 165°F internally. Remove the chicken from the skillet and let it rest on paper towels to drain any excess oil.
5. Prepare the Arugula Salad:
   • While the chicken is cooking, prepare the salad by placing arugula in a large bowl.
   • Squeeze the juice of one lemon over the arugula and drizzle with olive oil. Season with salt and pepper, then toss to combine.
   • Garnish the salad with freshly shaved Parmesan.
6. Serve:
   • Plate the crispy chicken alongside the arugula salad for a simple, delicious meal. Serve immediately and enjoy!

Optional Air Fryer Method:

• For a lighter version, follow the same breading steps, but lightly mist the breaded chicken with olive oil using a micro-mister. Air fry at 400°F for about 11 minutes, flipping halfway through.

Tip: This dish is perfect for a quick weeknight dinner, taking under 20 minutes to prepare!