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
Units
Scale
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