Chicken Milanese is a beloved Italian dish that features thinly pounded chicken breasts, breaded and fried to golden perfection, typically served with a vibrant, fresh salad.
Our plane arrived today in Milan, where we won’t be spending much time, but I’m hoping to sample the local delicacy that is Milanesa while we’re here. These thinly sliced pieces of meat (usually veal) that are lightly breaded and fried, is one of my favorite meals of all time. My version of Milanesa uses chicken, and has been a staple in our house for a long time.
Chicken cutlets are a way of life in New Jersey. They get smothered with sauce and cheese for chicken parm, cut up for subs and sandwiches, and grubbed on late at night, ice cold, straight out of the fridge. But this has always been my favorite way to eat them, with lots of lemon and a simple arugula salad.
Chicken Milanese is a fairly simple dish, but what sets these chicken cutlets apart from so many others is all in the details. The secret is the breadcrumbs: I always make my own. I used to make the breadcrumbs themselves from scratch, and if I ever have some old bread laying around I still do. But more recently I’ve been doctoring up plain panko breadcrumbs with garlic, herbs and lots and lots of cheese. Taking a little extra time to make your own breadcrumb mix results in a chicken cutlet that’s extra crunchy and extra flavorful.
How to Make Chicken Milanese
Preparing the Chicken
- Mix Dry Ingredients: In a shallow bowl, combine panko, minced garlic, parsley, salt, pepper, and 3/4 cup pecorino Romano cheese.
- Prepare Egg Wash: In another bowl, whisk together eggs, 1/2 cup pecorino Romano cheese, and 1 tbsp water until fully combined.
- Set Up Flour Dredging Station: Pour flour into a separate shallow dish.
- Pound and Season Chicken: Slice chicken breasts into thin pieces, cover with plastic wrap, and pound to about 1/2 inch thickness. Season both sides with salt and pepper.
- Breading: Dredge chicken in flour, dip in egg mixture, then coat with breadcrumb mixture, pressing to adhere.
Cooking the Chicken
- Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes per side. Keep cooked chicken warm in a 300°F oven.
Preparing the Salad
- Salad Mix: In a bowl, combine tomatoes, optional basil, salt, pepper, lemon juice, and olive oil.
- Toss Arugula: Before serving, toss arugula with the tomato mixture.
Serving
- Assemble and Serve: Place a chicken breast on each plate, top with a generous amount of salad, and shave Parmigiano Reggiano over the top. Serve with lemon wedges.
How to Make Chicken Milanese
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Description
Chicken Milanese is a beloved Italian dish that features thinly pounded chicken breasts, breaded and fried to golden perfection, typically served with a vibrant, fresh salad.
Ingredients
For the Chicken:
- 3 cups panko breadcrumbs
- 2 large garlic cloves, finely minced
- 3 tbsp fresh parsley, finely minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/4 cups finely grated pecorino Romano cheese, divided
- 3 eggs
- 1 cup all-purpose flour
- 2 lbs chicken breasts, boneless and skinless
- Olive oil for frying
For the Salad:
- 3 cups heirloom tomatoes, large diced
- 2 tbsp fresh basil, minced (optional)
- 3/4 tsp kosher salt
- Freshly cracked black pepper, to taste
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 8 oz fresh arugula
- 4 oz Parmigiano Reggiano or Grana Padano cheese
- Lemon wedges for serving
Instructions
Preparing the Chicken
- Mix Dry Ingredients: In a shallow bowl, combine panko, minced garlic, parsley, salt, pepper, and 3/4 cup pecorino Romano cheese.
- Prepare Egg Wash: In another bowl, whisk together eggs, 1/2 cup pecorino Romano cheese, and 1 tbsp water until fully combined.
- Set Up Flour Dredging Station: Pour flour into a separate shallow dish.
- Pound and Season Chicken: Slice chicken breasts into thin pieces, cover with plastic wrap, and pound to about 1/2 inch thickness. Season both sides with salt and pepper.
- Breading: Dredge chicken in flour, dip in egg mixture, then coat with breadcrumb mixture, pressing to adhere.
Cooking the Chicken
- Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes per side. Keep cooked chicken warm in a 300°F oven.
Preparing the Salad
- Salad Mix: In a bowl, combine tomatoes, optional basil, salt, pepper, lemon juice, and olive oil.
- Toss Arugula: Before serving, toss arugula with the tomato mixture.
Serving
- Assemble and Serve: Place a chicken breast on each plate, top with a generous amount of salad, and shave Parmigiano Reggiano over the top. Serve with lemon wedges.
Notes
- When breading, I try to designate one hand for touching only dry things, like flour and breadcrumbs, and one hand for touching only wet, like the raw chicken and eggs. This prevents you from breading your fingers in the process.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Frying
- Cuisine: American Italian
