Description
Crispy Chicken Milanese is a delicious Italian-inspired dish featuring thinly pounded chicken breasts coated in a seasoned breadcrumb mixture and pan-fried to golden perfection. This recipe offers a crunchy exterior with juicy, tender chicken inside, making it a perfect weeknight dinner or a crowd-pleasing meal.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups fine breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Freshly ground black pepper, to taste
Cooking
- Olive oil, for frying (about 1/4 cup)
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create two thin cutlets. Place them between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. Season both sides with salt and black pepper.
- Set up the breading station: In one shallow bowl, place the flour. In a second bowl, whisk together the eggs and milk until well combined. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and freshly ground black pepper.
- Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off the excess. Next, dip it into the egg mixture, allowing excess to drip off. Finally, coat it thoroughly with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well.
- Preheat the pan and fry: Heat olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the breaded chicken cutlets (in batches if necessary to avoid overcrowding). Fry each side for about 3-4 minutes until golden brown and crispy. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
- Serve: Arrange the crispy chicken Milanese on a plate, garnish with fresh parsley, and serve immediately with lemon wedges for squeezing over the top. It pairs wonderfully with a simple arugula salad or your choice of side.
Notes
- For best results, use thin, evenly-pounded chicken cutlets to ensure quick and uniform cooking.
- Panko breadcrumbs give an extra crispy coating, but regular fine breadcrumbs work well too.
- Use fresh grated Parmesan cheese instead of pre-grated for superior flavor and texture.
- If you prefer, you can bake the breaded chicken at 425°F (220°C) for about 15-18 minutes to reduce oil usage, flipping halfway through.
- Leftovers can be refrigerated and gently reheated in a skillet or oven to maintain crispiness.
