Chicken Milanese Recipe (2024)

For the Chicken:

• ▢ 2 large chicken breasts
• ▢ salt and pepper to taste
• ▢ ½ cup flour
• ▢ 2 eggs
• ▢ ½ cup milk
• ▢ 1 cup panko breadcrumbs
• ▢ ¼ cup grated parmesan cheese
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 6 tablespoons olive oil or butter divided

For the Salad:

• ▢ 2 tablespoons olive oil
• ▢ Juice of half a lemon
• ▢ ½ clove garlic minced
• ▢ salt and pepper
• ▢ 4 cups arugula
• ▢ Shaved parmesan cheese

• Slice each chicken breast in half horizontally. Place each piece of chicken between 2 pieces of parchment paper or plastic wrap. Use a rolling pin or meat mallet to pound the chicken flat. Sprinkle each piece of chicken with salt.

  2 large chicken breasts, salt and pepper

• Prepare 3 dishes for breading the chicken. Place the flour in the first dish. In the second dish, whisk together the eggs and milk, and season the mixture with a pinch of salt and pepper. In the third dish, whisk together the breadcrumbs, parmesan cheese, salt, and pepper.

  ½ cup flour, 2 eggs, ½ cup milk, 1 cup panko breadcrumbs, ¼ cup grated parmesan cheese, ½ teaspoon salt, ¼ teaspoon pepper

• Dip each piece of chicken into each of the 3 dishes to dredge and fully coat in breadcrumbs.

  

• Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Once heated, place two pieces of breaded chicken in the pan. Cook on each side for about 2 minutes or until the breading is golden brown and crispy and the chicken is cooked through.

  6 tablespoons olive oil or butter

  

• Add more olive oil or butter to the skillet and pan fry the remaining chicken breasts.

  6 tablespoons olive oil or butter

• In the bottom of a bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Add in the arugula and toss to coat.

  2 tablespoons olive oil, Juice of half a lemon, ½ clove garlic, salt and pepper, 4 cups arugula

• Add a portion of salad to each plate. Top each salad serving with shaved parmesan cheese. Place the chicken breasts on top of or alongside the salad. Serve with lemon wedges.

  See Also

  Cheesy Baked Pasta With Sausage and Ricotta Recipe

  Shaved parmesan cheese

• Use the flat end of a meat mallet or a heavy pan to pound your chicken into thin slices.
• No Panko breadcrumbs? You can use regular breadcrumbs, but it won’t be as crunchy.
• Store any leftover chicken in the fridge, and reheat in a 400°F oven until the chicken regains its crispy texture.
• Pair your chicken with a variety of side dishes such as pasta, mashed potatoes, broccoli, asparagus or green beans.

Storage: Store chicken Milanese in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Chicken Milanese Recipe

Amount Per Serving

Calories 592Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 8g50%

Cholesterol 165mg55%

Sodium 743mg32%

Potassium 627mg18%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 3g3%

Protein 36g72%

Vitamin A 755IU15%

Vitamin C 12mg15%

Calcium 222mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.