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Chicken-Milanese-Recipe

Chicken Milanese

Recipe Author: Sara

This Chicken Milanese features a crispy panko coating and savory flavors, making it an ideal choice for a quick yet satisfying dinner. Serve it with fresh arugula and a zesty lemon vinaigrette for a complete meal that is both easy to prepare and delightful to savor.

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  • Prep Time 40 minutes
  • Cook Time 55 minutes
  • Yield 4 servings 1x

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 ½-2 lbs)
  • 1/4 cup light olive oil or neutral oil for cooking
  • 2 tablespoons unsalted butter for cooking
  • 1 ½ cups panko breadcrumbs
  • 2/3 cup grated Parmesan cheese (on microplaner)
  • 1 tsp EACH lemon zest, dried parsley
  • 1/2 tsp EACH paprika, garlic powder, onion powder
  • 1/4 tsp EACH dried oregano, dried basil, salt
  • 2 large eggs
  • 1/4 cup flour
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 tsp EACH salt, pepper
  • 1 pint cherry tomatoes, halved
  • 3-4 cups baby arugula
  • 1/4 cup packed fresh basil leaves, roughly chopped
  • Parmesan garnish, shaved with a vegetable peeler
  • Lemon wedges for serving
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons diced shallot
  • 1 small garlic cloves, diced
  • 1/8 tsp EACH dried oregano, salt, pepper

Instructions

  1. In a large mixing bowl, whisk together the ingredients for the Lemon Vinaigrette and stir in the halved tomatoes. Refrigerate until ready to serve.
  2. Slice the chicken in half lengthwise to create thinner pieces. Place the fillets cut side up, cover with plastic wrap, and pound to 1/8-¼ inch thick.
  3. In a flat dish, whisk together the ingredients for the panko breading.
  4. In another shallow dish, beat the eggs and whisk in the remaining batter ingredients until smooth.
  5. Pat the chicken dry, then coat it in the batter. Remove excess batter before transferring to the panko breading and pressing it firmly onto the chicken.
  6. Repeat the breading process for each piece of chicken, transferring them to a sheet of parchment paper.
  7. Heat butter and olive oil in a large skillet over medium-high heat. Fry the chicken cutlets two at a time until golden and cooked through, about 2-3 minutes per side. Use a slotted spatula to transfer cooked chicken to a cooling rack over a baking sheet.
  8. Combine the arugula and basil with the tomatoes and dressing, tossing gently. Adjust the arugula to your desired amount. Serve the chicken topped with the arugula salad, shaved Parmesan, and lemon wedges, seasoning with cracked salt and pepper.

Notes

For extra flavor, feel free to marinate the chicken in lemon juice and spices for 20 minutes before cooking.
Ensure the oil and butter are hot enough before adding the chicken to achieve a crispy coating.
Adjust the seasoning of the salad to suit your taste by modifying the lemon juice and vinegar.

Nutrition

  • Serving Size: 1 cutlet with salad
  • Calories: 650
  • Sugar: 2g
  • Sodium: 980mg
  • Fat: 36g
  • Saturated Fat: 8g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 260mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?

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Find it online: https://simplyquickmeals.com/chicken-milanese/