Chicken Milanese
Chicken Milanese is an Italian staple from Milan, where thin chicken cutlets are breaded and pan-fried until golden and crisp. Traditionally served with a squeeze of lemon or a peppery arugula salad, it’s a dish that’s rustic, elegant, and lightning-fast to make. Think of it as the cooler, leaner cousin of chicken parm.
Ingredients
Ingredients (Serves 4)
For the Cutlets:
- - 2 boneless skinless chicken breasts, butterflied and pounded thin
- - ½ cup all-purpose flour
- - 2 eggs beaten
- - 1 cup Italian-style breadcrumbs
- - ½ cup grated parmesan
- - Salt and freshly ground black pepper
- - Neutral oil or light olive oil for frying
- For the Salad Optional but Perfect:
- - 4 cups arugula
- - ¼ cup shaved parmesan
- - 1 tablespoon extra virgin olive oil
- - 1 tablespoon fresh lemon juice
- - Salt and black pepper
Instructions
Instructions
- Prep the chicken: Slice each chicken breast horizontally, then gently pound between parchment to ¼" thick.
- Set up a dredging station:
- - Bowl 1: Flour + salt and pepper
- - Bowl 2: Beaten eggs
- - Bowl 3: Breadcrumbs + parmesan
- Dredge and coat: Dip each cutlet in flour (shake off excess), then egg, then breadcrumb mixture. Press to adhere.
- Pan-fry: Heat ¼" oil in a large skillet over medium-high. Cook cutlets 2–3 minutes per side until deeply golden and internal temp hits 165°F (74°C). Drain on paper towels.
- Toss the arugula salad with olive oil, lemon juice, salt, and shaved parm.
- Serve cutlets topped with salad and lemon wedges.
Notes
Serving Suggestions
- Keep it classic with arugula + lemon
- Add a drizzle of balsamic glaze
- Swap in cherry tomatoes or roasted red peppers for a color pop
- Serve with pasta aglio e olio, risotto, or just wine and a crusty baguette
Recipe Tips
- Use thin, even cutlets for the perfect crisp-to-juicy ratio
- Don’t overcrowd the pan — fry in batches for best texture
- Try panko for an extra light and airy crunch
Cultural Context
Chicken Milanese shares DNA with Cotoletta alla Milanese, traditionally made with veal. It's a prime example of Italian food philosophy: simple ingredients, treated with respect, yielding bold results. The addition of a fresh salad on top is a modern Italian-American touch that turns a fried dish into a full, balanced meal.
- Keep it classic with arugula + lemon
- Add a drizzle of balsamic glaze
- Swap in cherry tomatoes or roasted red peppers for a color pop
- Serve with pasta aglio e olio, risotto, or just wine and a crusty baguette
Recipe Tips
- Use thin, even cutlets for the perfect crisp-to-juicy ratio
- Don’t overcrowd the pan — fry in batches for best texture
- Try panko for an extra light and airy crunch
Cultural Context
Chicken Milanese shares DNA with Cotoletta alla Milanese, traditionally made with veal. It's a prime example of Italian food philosophy: simple ingredients, treated with respect, yielding bold results. The addition of a fresh salad on top is a modern Italian-American touch that turns a fried dish into a full, balanced meal.
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