Crunchy Chicken Milanese (25 Minutes)

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Chicken Milanese is a delightful Italian dish that combines tender, breaded chicken cutlets with a crisp golden crust. This classic recipe originates from Milan, Italy, and has gained popularity worldwide for its simplicity and mouthwatering flavors.

The chicken is lightly seasoned, coated in breadcrumbs, and pan-fried to perfection, resulting in a crispy exterior and juicy interior. It’s a versatile dish that can be enjoyed on its own, served with a fresh salad, or even used as a base for sandwiches or pasta dishes. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Start by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are about 1/4-inch thick.
  2. In three separate shallow bowls, set up your breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika.
  3. Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it is evenly coated on both sides. Set the breaded chicken aside on a plate.
  4. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Once the oil is hot, carefully place the breaded chicken breasts into the pan and cook for about 3-4 minutes per side, or until they turn golden brown and crispy.
  5. Once the chicken is cooked through and crispy, transfer it to a paper towel-lined plate to absorb any excess oil. Let it rest for a minute before serving.
  6. Chicken Milanese is traditionally served with lemon wedges, allowing you to squeeze fresh lemon juice over the crispy cutlets for a tangy and refreshing flavor. You can also serve it alongside a simple salad dressed with lemon vinaigrette for a complete and satisfying meal.

Notes

Make sure to pound the chicken breasts to an even thickness for even cooking. Use a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F (74°C). For an extra crispy crust, refrigerate the breaded chicken for 10-15 minutes before frying. Maintain the oil temperature by frying the chicken in batches, if necessary, and avoid overcrowding the pan. Lastly, adjust the seasoning to your liking by adding additional herbs or spices to the breadcrumb mixture. With these tips, you’ll be able to enjoy a delicious Chicken Milanese that is crispy, tender, and bursting with flavor!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 1g
  • Sodium: 720mg
  • Fat: 14g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 190mg

Pair this with...

Simple Rice Pilaf

Start off by finely dicing an onion and sautéing it in a touch of butter or oil until translucent. Add in some thinly sliced carrots and mushrooms and continue cooking until they start to soften. Toss in a cup of long-grain rice, stirring to coat the grains and let them toast slightly, absorbing the flavors. Pour in your preferred broth, be it chicken or vegetable, followed by a handful of fresh or frozen peas and some paprika. Allow everything to come to a boil, then reduce the heat, cover, and let it simmer away. Once the rice is tender and the liquid absorbed, fluff it up with a fork, ensuring the vibrant veggies are distributed evenly.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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