Chicken Milanese (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless skinless chicken breasts (about 1 1/2 lbs)
02 -
Kosher salt and black pepper, for seasoning
03 -
1/2 cup all-purpose flour
04 -
1 teaspoon garlic powder
05 -
3 large eggs
06 -
1 cup panko bread crumbs
07 -
3/4 cup freshly grated Parmesan cheese
08 -
1 tablespoon finely chopped fresh parsley
09 -
1 teaspoon lemon zest
10 -
1/2 cup olive oil, for frying
→ For Serving
11 -
Arugula salad
12 -
Lemon wedges
# Instructions:
01 -
Grab your chicken breasts and lay them on a cutting board. Using a sharp knife, slice each breast horizontally to butterfly it open (like opening a book). Then cut each butterflied piece in half to create 4 equal-sized pieces. Cover them with plastic wrap and pound them with a mallet or rolling pin until they're about 1/4-inch thick. Remove the plastic and season both sides with salt and pepper.
02 -
You'll need three shallow dishes. In the first one, mix the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, grated Parmesan, chopped parsley, and lemon zest.
03 -
Take each chicken piece and dredge it in the flour mixture, coating both sides and shaking off any excess. Next, dip it in the beaten eggs, letting extra drip off. Finally, press it into the panko mixture, making sure both sides are well coated with the crumb mixture. Repeat with all pieces.
04 -
Heat the olive oil in a large cast iron skillet over medium-high heat. Once hot, carefully add 1 or 2 pieces of chicken (don't overcrowd the pan) and cook for 2-3 minutes per side until golden brown and cooked through. The inside should no longer be pink and the coating should be crispy and golden.
05 -
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Continue cooking the remaining pieces, adding more oil if needed.
06 -
Place the crispy chicken on plates and serve with a fresh arugula salad alongside. Add lemon wedges for squeezing over the top – that bright hit of acidity really makes the flavors pop!
# Notes:
01 -
Chicken Milanese is a classic Italian dish featuring thinly pounded chicken that's breaded and pan-fried until crispy. The simple arugula salad adds a peppery freshness that perfectly complements the crispy chicken.
02 -
For the best results, make sure your oil is hot before adding the chicken - this ensures a crispy exterior while keeping the inside juicy.
03 -
Don't skip the lemon wedges! A squeeze of fresh lemon juice adds brightness that balances the richness of the fried chicken.