Main Dishesculinaryhill5.0
Milanese
It takes just 30 minutes to crisp up restaurant-quality Chicken Milanese and toss together a bright and citrusy arugula salad. This Italian chicken recipe is a company-worthy meal you can totally ace, even on a hectic weeknight.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●skillet
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the chicken:
2
Cover a cutting board completely with a piece of plastic wrap. Arrange chicken cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
3
In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
eggs2
4
Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to ⏱️ 2 hours).
eggs2
5
Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat remaining 1 cup oil until shimmering. Add 2 cutlets and fry until deep golden brown and cooked through, about ⏱️ 3 minutes per side.
6
Drain cutlets well on paper towel-lined plate and transfer to a plate loosely tented with aluminum foil to keep warm. Repeat with remaining 2 cutlets.
7
To serve:
8
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste. Gently toss arugula salad with vinaigrette and shaved Parmesan. Serve chicken with salad, passing lemon wedges separately.
olive oil1 tablespoonlemon juice2 teaspoonsLemon wedges (from 2 lemons)
Nutrition Facts
calories
531 kcal
fat Content
35 g
serving Size
1 cutlet with salad
fiber Content
1 g
sugar Content
2 g
sodium Content
570 mg
protein Content
36 g
trans Fat Content
1 g
cholesterol Content
133 mg
carbohydrate Content
16 g
saturated Fat Content
8 g
unsaturated Fat Content
25 g
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