Chicken Milanese
In just 30 minutes, you can have delicious crispy chicken Milanese ready to serve! A quick and simple evening meal that the entire family will appreciate.
- 1 ½ pounds boneless skinless chicken breast, 2 pieces
- 1 teaspoon kosher salt, more for seasoning
- ½ teaspoon black pepper, more for seasoning
- 3 large eggs
- ½ tablespoon olive oil
- ½ cup all-purpose flour
- ½ cups panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning (optional)
- 1 teaspoon lemon zest (optional)
- ⅔ cup vegetable oil, divided
- 1 teaspoon chopped parsley
- lemon wedges, for serving
- Flatten the Chicken Thoroughly dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one of the pieces between two plastic sheets or a large plastic bag and flatten to an even ¼-inch thickness. Repeat with remaining pieces. Generously season both sides of the chicken breast with salt and pepper.
- Set up the Breading Station
In one shallow bowl, mix the flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk together eggs and olive oil. In a third shallow bowl, combine panko breadcrumbs, parmesan cheese, Italian seasoning, and lemon zest.
- Bread the Chicken
Dip the chicken in flour, shaking off any excess coating. Next, dip in egg mixture, coat completely, and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly. Repeat the process with the remaining pieces.
- Pan-fry the Chicken
Heat ⅓ cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place two chicken pieces in the pan. Fry until the first side is golden brown and crispy, 2 to 3 minutes. Turn the heat down to medium and flip the chicken. Cook until an internal temperature of 160 to 165ºF (71 to 74ºC), about 2 to 4 minutes.
Transfer to a paper towel-lined plate to briefly drain the excess oil for 15-seconds. Place on a wire cooling rack set on top of a sheet pan. Discard the extra oil and wipe the pan clean. Add ⅓ cup of fresh vegetable oil, and repeat the same cooking procedure with the two remaining pieces.
- To Serve
Serve garnished with parsley and lemon wedges.
Servings 1
- Amount Per Serving
- Calories 335
- Calories from Fat 90
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Trans Fat 0.03g
- Cholesterol 295mg99%
- Sodium 716mg30%
- Potassium 725mg21%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 44g88%
- Vitamin A 5%
- Vitamin C 4%
- Calcium 10%
- Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Storing: Store in an airtight container for up to 5 days.
- Reheating: Reheat individual pieces in the microwave on high power in 15 to 30-second intervals until hot. Alternatively, place on a foil-lined sheet pan and bake at 375ºF (191ºC) until hot and crispy, about 10 to 15 minutes.
- Using Smaller Pieces: Four chicken breasts, about 6 to 8 ounces, can be used. Flatten until ¼-inch thick.
- Bread crumbs: Traditional fine Italian breadcrumbs can be used but won’t be as crunchy.
- Make Ahead: The chicken can be breaded, covered, and refrigerated for 1 day before cooking.
- Baking: Bake chicken in the middle of the oven at 450ºF (232ºC) on top of a wire rack set on a foil-lined sheet pan until the internal temperature reaches between 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.
- Make it Gluten-Free: Use gluten-free flour and breadcrumbs.