Crispy Chicken Milanese
- PREP 20min
- COOK 15min
- TOTAL 35min
Serve chicken milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the chicken. Or, see more serving ideas in the article.
You Will Need
3 boneless, skinless chicken breasts, about 10 ounces each (1 ¾ pounds)
1 cup all-purpose flour (130g)
2 large eggs
4 tablespoons water
1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)
3 tablespoons Italian seasoning
3 tablespoons finely grated Parmigiano-Reggiano, optional
Salt and fresh ground black pepper
Oil, for cooking
Directions
1Prepare the chicken cutlets: Place a chicken breast onto the cutting board, then with one hand on top of the breast, use a chef’s knife with the other hand to slice the breast in half horizontally (crosswise), making 2 thinner chicken breast cutlets. Repeat with the remaining chicken breasts.
2Pound the chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.
3Season the chicken: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the chicken on it. Season both sides evenly with the salt and pepper mixture.
4Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.
5Bread the chicken: Working with one cutlet at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded chicken back on the baking sheet. Repeat with the remaining chicken pieces.
6Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.
7When the oil is ready, add 2 chicken cutlets at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (adding a little more oil to the pan as needed).
Adam and Joanne's Tips
- Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
- Air fryer instructions: Spray both sides of the breaded chicken lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 390°F for 4 minutes, then flip and continue cooking for 3 to 5 minutes more, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Baking instructions: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment or lightly oil it. Arrange the breaded chicken cutlets on the baking sheet in a single layer, then lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, flipping once halfway through, until the breading is crisp and the internal temperature reaches 165°F. For even crispier results, bake the cutlets on an oven-safe wire rack set inside the baking sheet.
- Arugula salad: Toss 6 cups baby arugula with 4 to 5 tablespoons of this lemon vinaigrette. Add parmesan shavings, then serve on the side of the chicken.
- The nutritional information provided are estimates.