Chicken Milanese
Crispy Chicken Milanese - thin seasoned chicken cutlets coated in panko and Parmesan, pan-fried until golden and crunchy. Served with lemon and arugula for a quick, bright Italian dinner.
Servings: 4 servings
Ingredients
Chicken
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 4 thin-cut chicken breasts pounded to ¼ inch thick
Flour Dredging
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
Egg Dredging
- 2 large eggs room temperature
- 2 teaspoons Dijon mustard
- 1 Tablespoon milk
Breadcrumb Dredging
- 1 ½ cups Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley + additional for garnish
Frying
- ½ cup vegetable oil or canola oil
Instructions
- Mix all the chicken seasonings together in a small bowl.2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon freshly ground black pepper
- Pat your chicken dry and sprinkle and rub in all the seasoning evenly between both sides of all the chicken. Set aside.4 thin-cut chicken breasts
- In a first shallow bowl whisk together the flour ingredients.¾ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon paprika
- In a second shallow bowl, whisk together the egg ingredients.2 large eggs, 2 teaspoons Dijon mustard, 1 Tablespoon milk
- In a third shallow bowl, whisk together the breadcrumbs ingredients.1 ½ cups Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 2 Tablespoons chopped fresh parsley
- Heat a medium skillet over slightly above medium heat with about ¼ inch of oil in it. The amount you need will depend on how large your skillet is. Aim to get your oil to about 350℉ (177℃), a good temperature for frying.½ cup vegetable oil or canola oil
- While the oil heats up, set a wire cooling rack over a baking sheet and set aside.
- Working 1 at a time, dip a piece of chicken in the flour mixture, shaking excess off. Then dip in the egg mixture, letting excess roll off. Finally, dip and press the breadcrumbs onto the chicken so it’s evenly coated.
- Once the oil is hot, fry the chicken, 1-2 at a time, making sure to not over crowd the pan. Fry each side for about 3 minutes or until the chicken is crispy on the outside and cooked to 165 F on the inside.
- Remove the chicken to the wire cooling rack and continue frying until all 4 chicken pieces are fried. If your oil is too low, add more and let the oil heat back up before doing a second batch of chicken.
- Let the chicken cool for a few minutes before serving with a sprinkle of Parmesan and flakey sea salt. Serve with lemon slices and lightly dressed arugula.
Notes
- Pat chicken completely dry before seasoning and breading to avoid a soggy crust.
- Use kosher salt as written or halve the amount if using table salt.
- Fry in batches without crowding the pan and rest on a wire rack (not paper towels).
- Lower heat slightly if browning too fast so the inside reaches 165°F without burning.
- Best eaten fresh - reheat in air fryer or oven for crispiness.
- Store: Leftovers keep in an airtight container in the fridge for 3-4 days.
- Freeze: Bread raw cutlets, flash-freeze, then store in a freezer bag up to 2 months. Fry from frozen.
- Reheat: Air fryer or oven at 375°F on a wire rack for 8-10 minutes (microwave makes it soggy).
Nutrition
Calories: 774kcal | Carbohydrates: 38g | Protein: 60g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 2453mg | Potassium: 1005mg | Fiber: 2g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 4mg
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