Crispy Chicken Milanese

Classic Chicken Milanese - hand breaded and pan fried to golden perfection! This chicken is crispy on the outside, juicy on the inside, and especially delicious paired with a simple arugula salad!

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Prep Time: 10

Cook Time: 6

Servings:

Calories: 524kcal

Author: Cathy Trochelman

Equipment

1 12-inch skillet

Ingredients

Chicken

2 chicken breasts boneless & skinless, about 1/2 pound each
1/4 cup all purpose flour
2 large eggs
3/4 cup breadcrumbs
1/4 cup grated Parmesan
1 Tablespoon Italian seasoning
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
3-4 Tablespoons olive oil

Arugula Salad

5 ounces baby arugula
1 cup grape tomatoes halved
1/2 cup shaved Parmesan
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

Slice chicken breasts in half lengthwise. Place them on a flat surface, cover with wax paper, and pound to 1/4 inch thickness.
Set up a breading station using 3 shallow bowls. To the first bowl, add the flour. To the second bowl, add the beaten eggs. To the third bowl, add the breadcrumbs, grated Parmesan, Italian seasoning, salt & pepper. Mix well.
Bread the chicken by dipping each breast in flour, then in beaten eggs, and finally in the breadcrumb mixture. Be sure chicken is fully coated after each step.
Heat 2-3 Tablespoons olive oil in a large skillet over medium heat. Add the chicken and pan fry undisturbed for about 3 minutes until first side is golden brown. Flip to the second side, adding additional oil as necessary, and pan fry for an additional 3 minutes. Chicken is done when both sides are golden brown and a thermometer inserted in the center reaches 165°F.
Make the salad by combining arugula, halved tomatoes, shaved Parmesan, olive oil, lemon juice, salt & pepper in a large bowl. Toss gently to mix.
Serve chicken with arugula salad on the side. Garnish with kosher salt, fresh cracked pepper, minced parsley, and additional shaved Parmesan as desired.

Notes

Recipe Variations

Substitute gluten free flour for all purpose
Use Italian or panko breadcrumbs in place of traditional breadcrumbs
Omit the grated Parmesan to make it dairy free
Add garlic powder, onion powder, or additional seasonings to the breadcrumbs
Use chicken tenders in place of breasts
Serve it with pasta or sliced on top of the arugula salad

Storing & Reheating

Leftover Chicken Milanese can be stored in an airtight container in the refrigerator for 3-4 days. For best storage and reheating, I would store it whole instead of cut. To reheat, place on a wire rack in the oven or air fryer at 350° until crispy on the outside and heated through on the inside. In the air fryer, this should take about 5-7 minutes. In the oven, this should take about 10-15 minutes.

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