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Chicken Milanese

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Chicken Milanese is a classic Italian dish made with thin, breaded chicken cutlets pan-fried until golden and crispy. Served with lemon wedges and often paired with a fresh arugula salad, it’s a quick and elegant meal perfect for any occasion.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko or Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder (optional)
  • Salt and black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • Lemon wedges, for serving
  • Optional: arugula, cherry tomatoes, shaved Parmesan (for salad)

Instructions

  1. Slice chicken breasts in half horizontally to make 4 thin cutlets. Pound to 1/4-inch thickness if needed.
  2. Season both sides of the chicken with salt and pepper.
  3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
  4. Dredge each chicken cutlet in flour, then dip in egg, then coat in the breadcrumb mixture, pressing gently to adhere.
  5. Heat oil in a large skillet over medium-high heat.
  6. Cook chicken cutlets for 2–3 minutes per side, or until golden brown and cooked through.
  7. Transfer to a paper towel-lined plate to drain excess oil.
  8. Serve hot with lemon wedges and optional arugula salad on the side.

Notes

  • Pounding the chicken ensures even cooking and tenderness.
  • Resting the breaded cutlets for 10 minutes before frying helps the coating stick.
  • Use a mix of oils or clarified butter for extra flavor when frying.

Nutrition

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