Description
Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts coated in flour, egg, and Italian-style breadcrumbs, then pan-fried until golden and crispy. This recipe offers a quick and flavorful meal perfect for a weeknight dinner, served traditionally with a fresh arugula salad and lemon wedges for a bright, refreshing contrast.
Ingredients
Scale
Chicken
- 2 large chicken breasts (cut in half lengthwise)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/4 cup flour
- 2 large eggs (lightly beaten)
- 1 cup Italian style breadcrumbs
- 2 tablespoons olive oil (plus more as needed)
Optional for Serving
- Arugula salad
- Lemon wedges
Instructions
- Prep the arugula salad: If serving with arugula salad, prepare it first. Add dressing and toss the salad just before serving to keep it fresh.
- Prepare the chicken: Cut chicken breasts in half lengthwise to create four thinner pieces. Place between two sheets of plastic wrap and pound them to about 1/4-inch thickness using the flat end of a meat mallet. Season both sides with salt, pepper, and garlic powder.
- Set up dredging station: Place flour on a plate or bowl, beaten eggs in a separate bowl, and Italian-style breadcrumbs on a third plate or bowl.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Coat two pieces of chicken at a time by dredging them first in flour, then egg (letting excess drip off), and finally in breadcrumbs. Place chicken in the hot skillet and cook for about 3 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside. Repeat with remaining pieces, adding more oil if necessary. Adjust heat to prevent burning, especially for the second batch.
- Serve: Serve the chicken immediately with lemon wedges and arugula salad if desired.
Notes
- Use Italian-style breadcrumbs for added seasoning and flavor.
- Make sure to pound the chicken evenly to ensure quick and even cooking.
- Monitor the skillet’s heat carefully to prevent burning, especially when cooking the second batch.
- This dish pairs well with a fresh salad or light pasta on the side.
