Chicken Milanese Recipe
This Chicken Milanese is next-level crispy, juicy, and flavorful! It’s surprisingly easy yet elevated with a one-step batter, a Parmesan-laced, lemon-panko crust, and an arugula salad with macerated tomatoes in a lemon-basil vinaigrette—pure drool-worthy perfection. See the post for expert tips, step-by-step photos, and serving suggestions for this restaurant worthy dish.
Servings 4 servings
Ingredients
CHICKEN
- 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
PANKO BREADING
- 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
QUICK BATTER
- 2 large eggs
- 1/4 cup flour
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 tsp EACH salt, pepper
SALAD (Optional but Recommended)
- 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
LEMON VINAIGRETTE (Optional but Recommended)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons diced shallot
- 1 small garlic clove, diced
- 1/8 tsp EACH dried oregano, salt, pepper
Instructions
- Make Dressing: In a large mixing bowl, whisk together the Lemon Vinaigrette ingredients, then stir in the tomatoes. Refrigerate until ready to serve.
- Tenderize the Chicken: Slice the chicken in half lengthwise to create two thinner slices. Open the fillets cut side up. Cover with plastic wrap and pound with a meat mallet or the side of a can to 1/8-1/4 inch thick (closer to 1/8 is preferred).
- Panko Breading: Whisk the ingredients together in a shallow dish.
- Batter: Beat the eggs in a shallow dish, then whisk in the remaining Batter ingredients until smooth.
- Batter Chicken: Lay out a sheet of parchment paper for the breaded chicken. Working with one piece of chicken at a time, pat the chicken dry, then transfer it to the Batter and coat it in a thin layer. Remove excess Batter by sliding your fingers on both sides of the chicken before transferring to the Breading.
- Bread Chicken: Scoop the breading over the chicken with a clean hand, then firmly press it into the chicken. Flip the chicken over and repeat so it’s really coated. Transfer the chicken to the parchment paper. Repeat with the remaining chicken.
- Cook: Set a cooling rack over a baking sheet for the cooked chicken. Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. Fry 2 cutlets at a time until golden and crispy on each side, and until they reach an internal temperature of 160 °F, about 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet using a slotted spatula. Repeat with the remaining chicken, adding additional oil as needed.
- For Serving: Add the arugula and basil to the tomatoes and dressing, then toss to combine. Adjust the amount of arugula to achieve your preferred balance between heavily and lightly dressed greens. Plate the chicken, then top it with the arugula salad and shaved Parmesan. Serve with lemon wedges and season with freshly cracked salt and pepper to taste. Buon appetito!