Description
Chicken Milanese is a classic Italian dish featuring tender, thinly pounded chicken cutlets breaded with a crispy mix of Italian and Panko breadcrumbs, then shallow fried to golden perfection. Served with a fresh arugula salad dressed with lemon and olive oil, this recipe provides a delightful combination of crunchy and bright flavors in just 35 minutes.
Ingredients
Chicken Milanese
- 4 chicken cutlets (pounded to 1/4 inch thickness)
- 1 cup Italian bread crumbs
- 1 cup Italian Panko bread crumbs
- 1 cup all purpose flour
- 3 large eggs (beaten)
- Oil for shallow frying (canola or vegetable oil)
- Kosher salt
- Freshly ground black pepper
Arugula Salad
- 4 cups fresh arugula
- 3 tablespoons olive oil
- Juice of half a lemon
- Freshly shaved parmesan (for garnish)
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the Chicken: Using a meat mallet or tenderizer, place each chicken cutlet between a plastic sheet and pound uniformly to 1/4 inch thickness, careful not to rip the meat. Season both sides generously with kosher salt and freshly ground black pepper.
- Bread the Cutlets: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of Italian and Panko breadcrumbs. Dredge each side of the chicken cutlets first in flour, shaking off excess, then dip into the egg wash, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere well.
- Fry the Chicken: Heat 1/2 inch of canola or vegetable oil in a large cast iron skillet over medium-high heat until hot. Carefully place the breaded chicken cutlets into the oil, frying one or two at a time depending on skillet size. Cook each side for 2-3 minutes until golden brown and crispy. Flip carefully away from you to prevent oil splatter. Remove cooked cutlets and drain on paper towels to remove excess oil.
- Make the Arugula Salad: In a large bowl, combine fresh arugula with olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper. Toss gently using tongs until the arugula is evenly coated and slightly wilted. Adjust seasoning or dressing quantities to taste.
- Serve: Place each fried chicken cutlet on a plate, pile the dressed arugula salad on top, and finish with a generous sprinkling of freshly shaved parmesan cheese. Serve immediately for best texture and flavor.
Notes
- For frying oil, canola or vegetable oil works best due to their high smoke points and neutral flavor.
- Maintain medium-high heat to ensure the cutlets cook quickly and develop a crispy crust without absorbing too much oil.
- Make sure the chicken cutlets are evenly pounded to ensure uniform cooking.
- You can substitute parmesan with pecorino romano if desired for a sharper flavor.
- Use a splatter guard if available to minimize oil splashes while frying.
