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Crispy Chicken Milanese made with thin, breaded chicken cutlets fried to golden perfection. This easy-to-follow recipe combines Parmesan cheese, Panko breadcrumbs, and fresh herbs for a flavorful crust. Perfect as a main dish or served with a fresh arugula salad and a squeeze of lemon.

Ingredients

Chicken:

2 large boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper, to taste

Flour Mixture:

⅔ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon paprika

Egg Mixture:

2 large eggs, whisked until frothy
1 teaspoon Dijon mustard
1 tablespoon heavy cream (optional)

Breadcrumb Mixture:

1 ½ cups Panko breadcrumbs
⅓ cup grated Parmesan cheese
2 tablespoons freshly chopped parsley
½ teaspoon garlic salt

For Frying:

5 tablespoons olive or vegetable oil (plus more as needed)
2 tablespoons butter

For Serving:

Arugula, cherry tomatoes, shaved Parmesan cheese, lemon slices, fresh parsley

Instructions

Prepare the Coatings:
- Combine the flour mixture ingredients in a shallow bowl.
- In a separate bowl, whisk the eggs with Dijon mustard and heavy cream (if using) until frothy.
- Mix the breadcrumbs, Parmesan cheese, parsley, and garlic salt in a third shallow bowl.
Prepare the Chicken:
- Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and pound with a meat tenderizer until ¼-inch thick.
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
Dredge the Chicken:
- Coat the chicken in the flour mixture, pressing the flour into all crevices. Shake off any excess.
- Dip into the egg mixture, ensuring a light, even coating. Slide off any excess egg with your fingers.
- Coat generously in the breadcrumb mixture, turning several times to ensure thorough coverage.
Fry the Chicken:
- Heat the oil and butter in a large skillet over medium-high heat. Once hot and shimmering, add the chicken in batches, avoiding overcrowding.
- Fry each piece for 3-4 minutes per side until golden brown and crispy. Adjust the heat as needed to maintain a steady temperature, adding small amounts of oil as necessary.
Cool the Chicken:
- Remove the chicken using a slotted spatula. Place on a cooling rack set over a baking sheet for maximum crispiness. Alternatively, transfer to a plate lined with paper towels.
- Repeat with remaining chicken.
Serve:
- Arrange the chicken on a plate with arugula, cherry tomatoes, shaved Parmesan, and your favorite dressing. Add a squeeze of fresh lemon and a sprinkle of cracked black pepper.

Why You’ll Love This Recipe

Crispy and Golden: The perfect combination of Panko and Parmesan creates a beautifully crisp crust.
Juicy and Tender: Pounding the chicken ensures even cooking and a tender bite.
Restaurant Quality: A classic Italian dish that’s easy to make at home.
Versatile: Pairs well with salads, pasta, or roasted vegetables for a complete meal.

Tips

Whisk Thoroughly: Beating the eggs until frothy helps create a lighter coating.
Even Cooking: Pound the chicken to an even thickness to avoid overcooking.
Breadcrumb Mixture: Press the breadcrumbs firmly onto the chicken for the crispiest coating.
Heat Control: Monitor the oil temperature to prevent burning or uneven cooking.

Variations and Substitutions

Herbed Breadcrumbs: Add dried oregano or thyme to the breadcrumb mixture for extra flavor.
Cheese Swap: Try Pecorino Romano instead of Parmesan for a sharper taste.
Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Oven-Baked: Bake the breaded chicken on a wire rack at 400°F for 20-25 minutes, flipping halfway.

FAQs

1. Can I make this ahead of time?
Yes, bread the chicken and store it in the refrigerator for up to 24 hours. Fry just before serving.

2. Can I freeze Chicken Milanese?
Yes, freeze the breaded (uncooked) chicken on a baking sheet, then transfer to a freezer bag. Fry directly from frozen or bake at 400°F until golden.

3. How do I reheat leftovers?
Reheat in the oven at 375°F to maintain crispiness.

Serving Suggestions

Serve over a bed of arugula with cherry tomatoes and shaved Parmesan.
Pair with pasta in a light lemon butter sauce.
Add to a sandwich with fresh mozzarella and basil.
Serve alongside roasted vegetables or mashed potatoes.

Suggestions

Double the recipe to meal prep for the week.
Pair with a glass of crisp white wine for a complete dinner experience.
Add a drizzle of balsamic glaze for extra flavor.