Easy Chicken Milanese

Breaded and Fried Chicken with lemon... HELLO LOVER! This easy Chicken Milanese might be your new favorite quick chicken dinner!

 

What is Chicken Milanese?

If you’ve never heard of Chicken Milanese before – it’s a chicken cutlet that’s pounded thin, breaded in Panko bread crumbs, and then fried in olive oil. The result is a super crispy, juicy, and flavorful piece of chicken. It's basically a glorified Chicken Nugget and I'm obsessed!

What to serve with Chicken Milanese?

I like to serve Chicken Milanese with a big green salad like this Butter Lettuce Salad or this Arugula Pesto & White Bean Panzanella. A German Potato Salad or The BEST Mascarpone Mashed Potatoes would also be delicious. And maybe some Cheesy Creamed Kale or Roasted Broccolini with Lemon and Garlic to round it all out.

How to Cook Chicken Milanese?

Step 1: Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ⅓  inch thick throughout its entirety. Think super thin and LARGE. So it takes up a whole dinner plate. *TIP: I use a meat mallet or wooden rolling to pound the chicken, but if you don't have either, you can use a heavy bottom pot or pan.  

Step 2: Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs mixed with parmesan cheese.

Step 3: Place each piece of chicken in the flour, coating both sides, and shaking off any excess.

Step 4: Next dunk it into the whisked egg – let any excess liquid drain off.

Step 5: Next, coat it with the Panko breadcrumbs cheese mixture.

Step 6: Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of chicken into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.

Step 7: Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of the upland cress, and season with more salt as needed.