Description
How to make crispy chicken Milanese with golden breadcrumbs and tender meat that brings restaurant-quality Italian comfort to your dinner table.
Ingredients
Scale
Chicken Preparation
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Breading Station
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
Cooking and Serving
- 1/2 cup olive oil
- 4 tbsp unsalted butter
- 2 lemons, cut into wedges
- Fresh parsley for garnish
- Arugula for serving
- Extra Parmesan for serving
Instructions
- Prep Chicken: Season pounded chicken breasts with salt, pepper, and garlic powder on both sides. Let rest 10 minutes while you set up your breading station for better flavor absorption.
- Setup Station: Arrange three shallow dishes: flour in first, beaten eggs in second, panko mixed with Parmesan, Italian seasoning, and paprika in third. This assembly line makes breading efficient.
- Bread Chicken: Dredge each chicken breast in flour, then egg, then breadcrumb mixture, pressing gently to adhere. The coating should look thick and even all over.
- Heat Oil: Heat olive oil in large skillet over medium-high heat until shimmering but not smoking. Test with breadcrumb; it should sizzle immediately when oil is ready.
- Fry Chicken: Cook chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pan or move too early for best crust.
- Finish Dish: Add butter to pan and let foam. Spoon over chicken briefly, then transfer to serving plates with arugula, lemon wedges, and fresh parsley for garnish.
Notes
- Don’t skip pounding the chicken; uneven thickness leads to overcooked edges.
- Press breadcrumbs firmly but gently to ensure proper adhesion without compacting.
- Store breaded chicken on wire rack to prevent soggy bottoms before cooking.
- Oil temperature should stay between 350-375°F for optimal golden browning.
- Let chicken rest 5 minutes after cooking for juices to redistribute properly.
- Fresh lemon juice brightens the rich flavors; don’t skip this final touch.
Allergy Information: Eggs, Gluten, Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 42g