Description
Chicken Milanese is a classic Italian dish featuring tender chicken breasts breaded in seasoned flour, dipped in eggs, coated with Italian breadcrumbs, and pan-fried to a golden, crispy perfection. This quick and easy recipe yields a flavorful and crunchy chicken cutlet, perfect for a comforting weeknight dinner or an elegant meal served with fresh lemon wedges.
Ingredients
Scale
For the Chicken Milanese
- 2 large eggs
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup all-purpose flour
- 1 ½ cups Italian breadcrumbs
- 2 boneless, skinless chicken breasts (halved and lightly pounded)
- Vegetable oil (for frying, about ¼ inch depth)
- Lemon wedges (for serving)
Instructions
- Prepare the eggs: Beat the eggs in a shallow dish until fully blended, making sure the yolks and whites are completely combined for even coating.
- Season the flour: Place the all-purpose flour in a separate shallow dish and season it with kosher salt and black pepper. Whisk to evenly distribute the seasonings throughout the flour.
- Set up the breadcrumbs: Pour the Italian breadcrumbs into a third shallow dish, ready for coating the chicken.
- Dredge the chicken in flour: Working one piece of chicken at a time, coat each cutlet thoroughly in the seasoned flour. Shake off any excess flour to prevent clumping.
- Dip in egg wash: Dip each floured chicken cutlet into the beaten eggs, ensuring it is fully covered for the breadcrumbs to adhere well.
- Coat with breadcrumbs: Press the egg-coated chicken firmly into the Italian breadcrumbs until fully coated on all sides. Repeat this process for all chicken cutlets to ensure a crispy crust.
- Heat the oil: In a large skillet, pour about ¼ inch of vegetable oil and heat it over medium heat until hot but not smoking, ideal for frying.
- Fry the chicken: Carefully place the breaded chicken cutlets into the hot oil, cooking in batches—two cutlets at a time to avoid overcrowding the pan. Fry for 3 to 4 minutes on each side until the coating turns golden brown and crisp. Check that the internal temperature reaches 165°F (74°C) to ensure doneness.
- Drain excess oil: Transfer the cooked chicken onto a plate lined with paper towels to absorb any extra oil, keeping the crust crispy and light.
- Serve: Serve the Chicken Milanese immediately while hot, accompanied by fresh lemon wedges to add a bright, tangy flavor that complements the dish perfectly. Enjoy your meal!
Notes
- Lightly pounding the chicken breasts ensures even thickness for uniform cooking.
- Use fresh Italian breadcrumbs for the best texture and flavor. Panko breadcrumbs can be used for an extra crispy crust.
- Maintain medium heat while frying to avoid burning the breadcrumbs while ensuring the chicken cooks through.
- Serve with a simple arugula salad or roasted vegetables for a complete meal.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
