Description
Chicken Milanese is a classic Italian dish featuring tender, thinly pounded chicken breasts breaded with a crispy, flavorful coating of Italian-style breadcrumbs and Parmesan cheese, then pan-fried to golden perfection. Served with fresh lemon wedges and optional arugula, this quick and easy recipe is a delightful meal that delivers satisfying crunch and vibrant flavors in just 30 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
For Frying and Serving
- 1/4 cup olive oil (for frying)
- Lemon wedges
- Fresh arugula (optional)
Instructions
- Pound and Season Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them using a meat mallet or rolling pin until they reach about 1/4-inch thickness. Season both sides evenly with salt and pepper to enhance the flavor.
- Prepare Breading Station: Set up three shallow bowls or plates: one with all-purpose flour, the second with beaten eggs mixed with a tablespoon of water, and the third with a mixture of Italian-style breadcrumbs combined with grated Parmesan cheese. This setup ensures an even breading process.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip it into the egg mixture, ensuring full coverage. Finally, coat it thoroughly with the breadcrumb and Parmesan mixture, pressing gently to adhere the coating evenly.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts. Fry for about 3-4 minutes per side or until the coating is golden brown and crispy and the chicken is cooked through (internal temperature of 165°F/74°C).
- Serve: Remove the cooked chicken from the skillet and place on paper towels to drain excess oil. Serve the Chicken Milanese hot, garnished with fresh lemon wedges for squeezing over and optional fresh arugula on the side for a peppery contrast.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
- For an extra crispy crust, do not overcrowd the pan while frying.
- Lemon wedges add a fresh citrus brightness that complements the rich breading.
- Substitute panko breadcrumbs for a lighter crunch if desired.
- Serve with a simple salad or pasta for a complete meal.
