Made with simple ingredients, this Chicken Milanese recipe comes together quickly for the perfect weeknight dinner. Pan-fried until golden and crispy, this chicken recipe will become a household favorite.
INGREDIENTS
- 2 12-ounce boneless, skinless chicken breasts (675g)
- 1½ teaspoons salt divided
- ¾ teaspoon ground black pepper divided
- ¾ cup all-purpose flour (90g)
- 2 large eggs beaten
- 2 cups panko breadcrumbs (135g)
- ¾ cup olive oil divided (180mL)
- 2 cups packed baby arugula (50g)
- 1 tablespoon lemon juice
- ¼ cup shaved parmesan (20g)
- Lemon wedges for serving
DIRECTIONS
- Cut the chicken breasts in half lengthwise creating 4 cutlets in total. Place each cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound the cutlet to ¼-inch thickness. Remove the plastic wrap and pat the cutlets dry with a paper towel. Sprinkle them all over with 1 teaspoon of salt and ½ teaspoon pepper.
- In a shallow dish, place the flour. In a separate shallow dish, place the beaten eggs. In a third shallow dish, place the panko. Working with one cutlet at a time, dredge each piece in flour, then shake to remove any excess. Coat in the egg and then in breadcrumbs, pressing gently to adhere. Place on a tray or plate.
- Line a plate or tray with a few paper towels.
- Heat ½ cup olive oil in a large skillet over medium. Add 2 breaded cutlets. Cook, until golden brown, about 3 to 4 minutes. Flip and continue cooking for another 3 to 4 minutes until golden brown and a food thermometer inserted into the center registers 165°F. Remove and let drain on the paper towels.
- Add the remaining ¼ cup of olive oil to the skillet. Repeat the cooking process with the remaining 2 breaded cutlets. Season the cutlets with ¼ teaspoon of salt.
- In a large bowl, toss together the arugula, lemon juice, parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the chicken immediately with arugula salad and extra lemon wedges.
