Chicken Milanese

Name: Chicken Milanese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 1 cup breadcrumbs (preferably Italian-style); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup olive oil (for frying); Lemon wedges (for serving); Fresh parsley, chopped (for garnish)

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Calories

450

Craving a delicious, easy-to-make dinner that’s sure to please the entire family? Look no further than this Chicken Milanese!

This classic Italian dish features chicken breasts pounded thin, coated in a flavorful breadcrumb mixture, and fried to golden perfection. The result is crispy, juicy chicken that pairs beautifully with a squeeze of fresh lemon.

Not only is Chicken Milanese incredibly tasty, but it’s also quick to prepare, making it perfect for busy weeknights.

Serve it with a simple side salad, roasted vegetables, or even some pasta to complete the meal. Whether you’re cooking for family or entertaining guests, this dish is sure to impress and satisfy.

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup breadcrumbs (preferably Italian-style)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup olive oil (for frying)
Lemon wedges (for serving)
Fresh parsley, chopped (for garnish)

Directions

Place each chicken breast between two sheets of plastic wrap or parchment paper.
Use a meat mallet to pound the chicken breasts to an even thickness, about 1/4 inch.
In the first shallow dish, place the flour. In the second shallow dish, whisk together the eggs and milk. In the third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken into the egg mixture, ensuring it is fully coated. Press the chicken into the breadcrumb mixture, coating both sides well.
In a large skillet, heat the olive oil over medium-high heat. Add the breaded chicken breasts to the skillet, cooking in batches if necessary. Fry each side for about 3-4 minutes, or until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Plate the Chicken Milanese and garnish with fresh parsley. Serve with lemon wedges on the side for squeezing over the top.

Nutrition

Serving Size: 1
per serving: Calories; 450

Amount/Serving % Daily Value

Fat: 22 grams; 28%
Saturated Fat: 6 grams; 30%
Cholesterol: 120 milligrams; 40%
Sodium: 620 milligrams; 27%
Carbs: 30 grams; 11%
Protein: 34 grams
Sugar: 2 grams
Fiber: 2 grams; 7%

10 Tips for when cooking this dish

Pound the chicken to an even thickness to ensure uniform cooking.
Use Italian-style breadcrumbs for added flavor.
Freshly grated Parmesan cheese provides the best taste.
Let the breaded chicken rest for a few minutes before frying to help the coating adhere better.
Don’t overcrowd the pan; cook the chicken in batches if necessary.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Drain the fried chicken on paper towels to remove excess oil.
For a healthier option, bake the breaded chicken in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
Serve with a fresh squeeze of lemon juice to brighten the flavors.
Pair with a light salad or roasted vegetables to balance the meal.

Serve it with suggestions

Arugula Salad: A peppery arugula salad with cherry tomatoes, red onion, and a lemon vinaigrette.
Roasted Potatoes: Crispy roasted potatoes with rosemary and garlic.
Pasta: A simple pasta with olive oil, garlic, and a sprinkle of Parmesan.
Vegetable Medley: Sautéed zucchini, bell peppers, and onions for a colorful side.
Rice Pilaf: Fluffy rice pilaf with herbs and a touch of butter.
Bruschetta: Fresh tomato bruschetta as a light and tasty appetizer.

FAQ's

Q: Can I bake Chicken Milanese instead of frying it?
A: Yes, you can bake the breaded chicken in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.

Q: Can I prepare Chicken Milanese ahead of time?
A: You can bread the chicken and refrigerate it for a few hours before cooking. This can help the coating adhere better.

Q: What can I use instead of Parmesan cheese?
A: Pecorino Romano or Grana Padano are good substitutes for Parmesan cheese.

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used, but you may need to adjust the cooking time.

Q: Is there a gluten-free option for this recipe?
A: Use gluten-free flour and breadcrumbs to make this dish gluten-free.

Q: How do I make the breading stick better to the chicken?
A: Let the breaded chicken rest for a few minutes before frying, and make sure the oil is hot enough when you start cooking.

Q: Can I use panko breadcrumbs?
A: Yes, panko breadcrumbs can be used for an extra crispy texture.

Q: What should I do with leftover Chicken Milanese?
A: Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.

Q: Can I add herbs to the breading mixture?
A: Yes, adding fresh or dried herbs like basil, parsley, or thyme can enhance the flavor.

Q: What oil is best for frying Chicken Milanese?
A: Olive oil or a neutral oil with a high smoke point, like canola or vegetable oil, works well.

Chef's Recommendation

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Chicken Milanese