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Sliced Chicken Milanese with arugula salad
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Chicken Milanese

This Italian Chicken Milanese recipe is easy to make at home, you only need 30 minutes.  Breaded chicken breasts are pan-fried until crispy and served with a simple arugula salad.
Course Main Course
Cuisine Italian
Keyword All-Purpose Flour, Baby Arugula, Bread Crumbs, Chicken Breasts, Eggs, Lemon, Lemon Zest, Olive Oil, Parmesan Cheese, Parsley
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 655kcal
Author Recipe Adapted From: TwoPeasAndTheirPod.com

Equipment

  • Stovetop
  • 3 Medium Mixing Bowl
  • Cast Iron Skillet

Ingredients

  • 2 Chicken Breasts Boneless and skinless
  • Salt & Black Pepper
  • ½ cup All-Purpose Flour
  • 1 teaspoon Garlic Powder
  • 3 Eggs
  • 1 cup Bread Crumbs
  • ¾ cup Parmesan Cheese
  • 1 Tablespoon Parsley
  • 1 teaspoon Lemon Zest
  • ½ cup Olive Oil
  • Arugula For serving
  • Lemon Wedges For serving

Instructions

  • Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. Optional: Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about ¼-inch thick. Remove the plastic wrap and season with salt and pepper.
  • In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
  • In a separate medium bowl or baking dish, whisk the eggs and set aside.
  • In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.
  • Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
  • In a large cast iron skillet, heat the oil over medium high heat. Carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
  • Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken.
  • Transfer chicken to a plates and serve with arugula salad and lemon wedges for squeezing.

Nutrition

Calories: 655kcal | Carbohydrates: 33g | Protein: 40g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 208mg | Sodium: 678mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 301mg | Iron: 3mg