If you’re craving a dish that’s both simple and elegant, this Chicken Milanese Recipe is a must-try! Inspired by Giada De Laurentiis, this classic Italian dish features tender chicken cutlets coated in crispy, golden breadcrumbs and pan-fried to perfection. Served with a fresh arugula salad or a squeeze of lemon, it’s a meal that’s as versatile as it is delicious. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is quick, easy, and sure to impress. Let’s dive into this flavorful dish!
Why You Will Love Making This Recipe
This Chicken Milanese Recipe is a winner for so many reasons. First, it’s incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a restaurant-quality meal on the table in no time.
Second, it’s versatile. You can serve it as a main dish with a side of pasta, a fresh salad, or even as a sandwich filling. The crispy, golden chicken pairs perfectly with a variety of sides, making it a go-to recipe for any occasion.
Finally, it’s a crowd-pleaser. The combination of tender chicken and a crunchy, flavorful coating is irresistible. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a hit.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh arugula (optional, for serving)
Equipment Used
- Meat mallet or rolling pin
- Shallow dishes (for dredging)
- Large skillet
- Tongs
- Paper towels
Directions & Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/4 inch.
- Set Up Dredging Stations: In three shallow dishes, place the flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, salt, and pepper in the third.
- Coat the Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Carefully add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the Chicken Milanese with lemon wedges and a side of fresh arugula if desired.
Nutritional Information
This Chicken Milanese Recipe is a satisfying and flavorful meal. Per serving (1 chicken breast), it contains approximately:
- Calories: 450
- Fat: 22g
- Carbohydrates: 25g
- Protein: 35g
- Sugar: 1g
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Gluten-Free: Use gluten-free breadcrumbs and flour.
- Herb-Infused: Add dried herbs like oregano or thyme to the breadcrumb mixture.
- Baked Version: For a lighter option, bake the breaded chicken at 400°F (200°C) for 15-20 minutes.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well, but adjust cooking time as needed.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
3. Can I make this ahead of time?
You can bread the chicken ahead of time and refrigerate it for up to 4 hours before frying.
Pro Tips By Elisa
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For extra flavor, mix panko breadcrumbs with the Italian-style breadcrumbs.
- Let the chicken rest for 5 minutes after frying to lock in juices.
Serving Suggestions
Serve this Chicken Milanese with a squeeze of lemon, a side of pasta, or a fresh arugula salad tossed with olive oil and shaved Parmesan. It’s perfect for a quick weeknight dinner or a special occasion!
Chicken Milanese
Equipment
- Meat mallet or rolling pin
- Shallow dishes (for dredging)
- Large skillet
- Tongs
- Paper towels
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs preferably Italian-style
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil for frying
- Lemon wedges for serving
- Fresh arugula optional, for serving
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/4 inch.
- Set Up Dredging Stations: In three shallow dishes, place the flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, salt, and pepper in the third.
- Coat the Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Carefully add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the Chicken Milanese with lemon wedges and a side of fresh arugula if desired.