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Chicken Milanese with Lemon and Arugula Salad Recipe

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3.9 from 13 reviews

Chicken Milanese is a classic Italian dish featuring tender chicken breasts pounded thin, breaded with a flavorful mixture of panko crumbs, Parmesan, and lemon zest, then pan-fried to a golden crisp. Served with a fresh arugula salad and lemon wedges, this quick and delicious meal is perfect for a satisfying weeknight dinner.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts (about 1 1/2 lbs)
  • Kosher salt and black pepper, for seasoning

Breading

  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 3 large eggs
  • 1 cup panko bread crumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon lemon zest

For Frying

  • 1/2 cup olive oil

For Serving

  • Arugula salad
  • Lemon wedges

Instructions

  1. Prepare the Chicken: Place the chicken breasts on a cutting board. Butterly slice each chicken breast horizontally, then cut each into two equal pieces, making four pieces total. Cover with plastic wrap and pound with a mallet or rolling pin until about 1/4-inch thick. Remove plastic wrap and season both sides with kosher salt and black pepper.
  2. Mix the Flour Coating: In a medium shallow bowl, combine the all-purpose flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
  3. Prepare the Egg Wash: In a separate medium bowl, whisk the eggs until blended and set aside.
  4. Prepare the Panko Mixture: In a third shallow bowl, mix together the panko bread crumbs, freshly grated Parmesan cheese, finely chopped parsley, and lemon zest.
  5. Bread the Chicken: Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off. Then coat thoroughly in the panko mixture, pressing the crumbs onto both sides. Repeat until all pieces are breaded.
  6. Heat the Oil and Fry: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Carefully add one or two pieces of chicken to the skillet. Fry each side for 2 to 3 minutes until golden brown and the chicken is cooked through.
  7. Drain and Repeat: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Add more olive oil to the skillet if needed and repeat frying with remaining chicken pieces.
  8. Serve: Plate the golden chicken milanese and serve immediately with fresh arugula salad and lemon wedges for squeezing over the top.

Notes

  • You can use a meat mallet or rolling pin to ensure even thickness for quick, uniform cooking.
  • Use fresh lemon zest for the breading to add brightness and enhance flavor.
  • Make sure the oil is hot before adding chicken to avoid soggy breading.
  • Serve with a light salad or steamed vegetables to complement the crispy chicken.
  • Leftovers can be stored wrapped in foil in the refrigerator and reheated in a skillet to retain crispiness.

Find it online: https://recipefeastful.com/chicken-milanese-with-lemon-and-arugula-salad-recipe/