Description
Crispy chicken milanese brings Italian culinary magic to your dinner table with golden-brown perfection. Tender chicken cutlets deliver a satisfying crunch that will make you crave this classic comfort dish again and again.
Ingredients
Scale
Main Protein:
- 2 large boneless, skinless chicken breasts
Breading Ingredients:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 cup panko breadcrumbs
- 1/3 cup Italian-style seasoned dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 large lemon
- 2 large eggs, beaten
Salad Components:
- 1 pint cherry or grape tomatoes (about 2 cups), halved
- 1/4 small red onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 cup olive oil (for frying)
- 4 handfuls arugula
- 1 sprig fresh basil, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges (for serving)
Instructions
- Craft a vibrant salsa-like medley by tossing cherry tomatoes, diced red onion, minced garlic, balsamic vinegar, and olive oil. Season with salt and pepper, then fold in fresh basil leaves. Allow flavors to meld while preparing the chicken.
- Transform whole chicken breasts into thin, uniform cutlets using a sharp knife. Create a three-stage breading station: first, season flour with salt and pepper; second, whisk eggs with additional seasoning; third, blend panko, breadcrumbs, grated Parmesan, lemon zest, and salt for a crispy coating.
- Methodically coat each chicken cutlet by first dredging in seasoned flour, ensuring excess falls away. Dunk into whisked eggs, allowing surplus to drip off, then thoroughly press into the seasoned breadcrumb mixture for maximum adherence.
- Warm olive oil in a large nonstick skillet over medium-high heat. Carefully fry chicken cutlets in batches, cooking 3-4 minutes per side until golden and crisp. Maintain consistent temperature to prevent burning. Use a meat thermometer to confirm internal temperature reaches 165°F.
- Transfer finished cutlets to a preheated oven set at 250°F to maintain warmth and crispiness. Plate by creating a bed of peppery arugula, placing the golden cutlet on top, and generously crowning with the prepared tomato mixture. Garnish with fresh lemon wedges for a bright, zesty finish.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and crispy coating.
- Pat chicken dry before breading to help breadcrumbs adhere better and create a crunchier texture.
- Use fresh breadcrumbs for maximum crispiness, mixing panko with seasoned breadcrumbs adds extra flavor and crunch.
- Maintain consistent oil temperature around 350°F to prevent greasy chicken and achieve golden-brown exterior.
- Gluten-free option: Replace wheat flour with cornstarch or gluten-free flour blend and use gluten-free breadcrumbs.
- Low-carb variation: Substitute breadcrumbs with crushed pork rinds or almond flour for a keto-friendly version.
- Prep salad ingredients ahead of time to let flavors meld while cooking chicken.
- Don’t overcrowd the pan when frying to ensure each cutlet gets crispy and browns evenly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 160 mg