Here’s a simple, classic Chicken Milanese recipe — crispy, golden cutlets with fresh lemon and arugula.
🍗 Chicken Milanese
Ingredients (Serves 2–3)
- 2 large boneless, skinless chicken breasts
- Salt & freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups breadcrumbs (Italian seasoned or plain + Italian herbs)
- ½ cup grated Parmesan cheese
- Olive oil (for frying)
- 1 lemon, cut into wedges
Optional topping:
- Arugula
- Cherry tomatoes
- Extra virgin olive oil
- More Parmesan
Instructions
1. Prepare the Chicken
- Slice each chicken breast horizontally to make cutlets.
- Place between plastic wrap/parchment and pound to ¼-inch thickness.
- Season both sides with salt and pepper.
2. Set Up Breading Station
- Bowl 1: Flour
- Bowl 2: Eggs (beaten)
- Bowl 3: Breadcrumbs + Parmesan
Dip each cutlet: flour → egg → breadcrumbs, pressing to adhere.
3. Fry
- Heat ¼ inch of olive oil in a large skillet over medium-high.
- When shimmering, fry cutlets 2–3 min per side until golden and crisp.
- Transfer to a paper-towel-lined plate and sprinkle with a little salt.
4. Serve
- Squeeze fresh lemon over the chicken.
- Optionally top with a salad of arugula + cherry tomatoes, lightly tossed with olive oil, salt, pepper, and Parmesan.
✔️ Tips
- Use panko for extra crunch.
- Keep cooked cutlets warm in a 250°F (120°C) oven if making a big batch.
- Don’t overcrowd the pan — crispiness needs space.
If you’d like, I can provide:
✨ A healthier oven-baked version
✨ A grocery list
✨ Wine pairing
✨ A version with pasta (e.g., Chicken Milanese with Lemon Butter Spaghetti)
