Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Name: Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 lb chicken breast; 1 cup flour; 3 eggs; 1 1/2 cup breadcrumbs; 1 1/2 cup panko breadcrumbs; 1/2 cup Parmesan cheese; 4 tsp salt, divided; Grapeseed or vegetable oil for frying; 4 cups baby arugula; 2 tbsp lemon juice; 1/4 cup extra virgin olive oil; 1/4 tsp salt; freshly ground black pepper; parmesan shavings for garnish

by Gourmet Mami

4 servings

35 min

Chicken Milanese is one of my favorite meals. It is quick, easy and so satisfying! Preparing something Milanese style means dredging thin slices of meat in flour, eggs and seasoned bread crumbs and frying them. The key to a thin and crispy chicken cutlet, is slicing the chicken breast in half lengthwise, pounding it thin and using a combination of Italian and Panko breadcrumbs. The chicken becomes perfectly crisp and just the right amount of salty. Serve these with a lemony arugula salad topped off with Parmesan shavings! Looking for more Italian style recipes? Check out some of my favorites!

Grilled Chicken Parmesan

Sheet Pan Shrimp Oreganata

chicken milanese crispy chicken cutlet lemony arugula salad

Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

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Recipe details

Yield 4 servings
Time spent: Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min

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Ingredients

For the Chicken:

2 lb chicken breast
1 cup flour
3 eggs
1 1/2 cup breadcrumbs
1 1/2 cup panko breadcrumbs
1/2 cup Parmesan cheese
4 tsp salt, divided
Grapeseed or vegetable oil for frying

For Arugula Salad with Lemon Vinaigrette:

4 cups baby arugula
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1/4 tsp salt
freshly ground black pepper
parmesan shavings for garnish

Instructions

Slice chicken breast in half lengthwise to make a thinner cutlet.
Pound it so it is about ¼ inch thick.
Mix flour and 1 tsp salt in a shallow dish.
Whisk eggs in a second shallow dish
Combine breadcrumbs, panko, parmesan cheese and 3 tsp salt in a third shallow dish.
Dredge each chicken tender in flour, tapping off any excess flour, then coat in egg, and finally cover in the breadcrumb mixture.
Press the breadcrumb mixture into the chicken on both sides (this helps keep them crispy)
Heat oil in a large skillet to 350 degrees.
Fry the chicken cutlets for a few minutes on each side, until golden. Set aside on a paper towel to remove excess oil. You can then keep the cutlets warm in the oven if you choose. I set my oven to 250 degrees.
Whisk the lemon juice, olive oil, salt and pepper together in a large bowl. Add the arugula and toss well.
Place a chicken cutlet on the plate. Top with arugula salad and parmesan shavings.

Comments

E95656 on May 03, 2023

Definitely will be making this!

Like Reply
- Gourmet Mami on May 03, 2023
  
  I hope you love it! Thanks for your comment 😊
  
  Like

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Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Recipe details

Ingredients

For the Chicken:

For Arugula Salad with Lemon Vinaigrette:

Instructions

Comments

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Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Chicken Milanese (Crispy Chicken Cutlet + Lemony Arugula Salad)

Recipe details

Ingredients

For the Chicken:

For Arugula Salad with Lemon Vinaigrette:

Instructions

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