Description
Golden, crispy, and irresistibly delicious, Chicken Milanese is a timeless Italian dish that’s simple yet elegant. Lightly breaded chicken cutlets are pan-fried to perfection, creating a crunchy crust that gives way to juicy, tender meat inside. Traditionally served with a fresh arugula salad and a squeeze of lemon, this dish is perfect for everything from a quick weeknight meal to a dinner party centerpiece. Its versatility and ease make it a recipe you’ll want to keep in your regular rotation.
Ingredients
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4 boneless, skinless chicken breasts (pounded thin to about ½-inch thickness)
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1 cup all-purpose flour
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2 large eggs
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1 tablespoon water
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1 ½ cups breadcrumbs (Italian-style or panko for extra crunch)
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup olive oil (or a mix of olive oil and butter, for frying)
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Lemon wedges, for serving
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Fresh parsley or arugula, for garnish
Instructions
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Prepare three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
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Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. Press breadcrumbs firmly to help them stick.
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Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken cutlets in batches (do not overcrowd).
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Fry for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
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Serve hot with fresh arugula, parsley, and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes