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Crispy Chicken Milanese
This crispy chicken Milanese recipe is easy to make with a golden Parmesan-panko crust and perfectly juicy chicken.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●pan
- ●skillet
📝 Preparation Steps
1
Season the chicken. Pat the chicken cutlets dry with paper towels. In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, black pepper, and lemon zest. Sprinkle evenly over both sides of the chicken.
2
Set up the breading station. Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and Dijon mustard until smooth. In a third bowl, combine the panko and Parmesan.
large eggs2Dijon mustard1 teaspoon
3
Bread the chicken. Working one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg mixture, letting any extra drip off, then press firmly into the panko-Parmesan mixture until evenly coated on both sides. Transfer the breaded cutlets to a wire rack set over a baking sheet. Let rest for 10–⏱️ 15 minutes before frying. (This helps the coating adhere and creates a crispier crust.)
4
Fry until golden. Heat enough oil to come about ¼ inch up the sides of a large skillet (usually ½–¾ cup, depending on pan size) over medium heat until it reaches about 350°F. The oil should shimmer, and a breadcrumb dropped in should sizzle immediately. Working in batches to avoid crowding, fry the chicken for 3–⏱️ 4 minutes per side, until deeply golden and cooked through. Transfer the cooked cutlets back to the wire rack to drain (this keeps the crust crisp).
5
Finish and serve. Sprinkle lightly with flaky sea salt. Serve immediately with lemon wedges for squeezing over the top and enjoy!
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