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Crispy Chicken Milanese with Arugula, Tomatoes, and Shaved Parmesan Recipe

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4.1 from 3 reviews

Chicken Milanese is a classic Italian dish featuring thin, tenderized chicken breasts breaded with a crispy panko and parmesan coating, pan-fried to a golden perfection. This recipe includes a flavorful blend of spices and serves with fresh arugula, tomatoes, shaved parmesan, and lemon for a light, satisfying meal perfect for any occasion.

Ingredients

Chicken and Breading

  • 2 large boneless skinless chicken breasts (about 1 ½ lbs.)
  • Salt and pepper, to taste
  • ⅔ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 large eggs, whisked well
  • 1 teaspoon Dijon mustard
  • 1 tablespoon heavy cream (optional)
  • 1 ½ cups Panko breadcrumbs
  • 2/3 cup grated parmesan cheese
  • 2 tablespoons freshly chopped parsley
  • ½ teaspoon garlic salt

Cooking Fats

  • 5 tablespoons olive or vegetable oil (plus more as needed)
  • 2 tablespoons butter

Serving Suggestions

  • Arugula
  • Tomatoes
  • Shaved parmesan cheese
  • Lemon slices
  • Fresh parsley

Instructions

  1. Prepare breading mixtures: Combine the flour with onion powder and paprika in one shallow bowl. In a second bowl, whisk the eggs thoroughly with Dijon mustard and heavy cream (if using) until very frothy and light. In a third bowl, mix the panko breadcrumbs, grated parmesan, chopped parsley, and garlic salt evenly.
  2. Prepare chicken: Slice each chicken breast in half lengthwise to yield four thinner cutlets. Place them between two layers of saran wrap and use a meat tenderizer to pound each piece to about ¼-inch thickness. This ensures even cooking and tender texture.
  3. Season and dredge chicken: Pat chicken dry with paper towels and season both sides with salt and pepper. Thoroughly dredge each piece in the flour mixture, ensuring every surface is coated; shake off any excess flour.
  4. Dip in egg wash: Dip the floured chicken pieces in the egg mixture just enough to coat lightly; use your fingers to remove any excess egg to prevent soggy breading.
  5. Coat with breadcrumb mixture: Generously press the chicken into the breadcrumb mixture, turning multiple times to completely cover both sides for a thick, crunchy crust.
  6. Heat fats and fry: Heat olive or vegetable oil and butter together in a large skillet over medium-high heat until hot but not smoking. Place chicken pieces in the pan without crowding and fry for 3 to 4 minutes per side until golden brown and crispy. Adjust heat as needed to avoid burning and add extra oil splashes if the pan dries out.
  7. Drain and rest: Remove the fried chicken with a slotted spatula and place it on a wire rack set over a baking sheet to drain excess oil and maintain crispiness. If unavailable, transfer chicken to a paper towel-lined plate.
  8. Repeat frying: Repeat the frying process with remaining chicken pieces, maintaining oil temperature and adding butter or oil as needed.
  9. Serve: Plate the chicken milanese alongside fresh arugula, sliced tomatoes, shaved parmesan, and lemon slices. Finish with freshly cracked black pepper and a sprinkle of parsley. Squeeze lemon juice over the chicken before serving to enhance flavor.

Notes

  • For even crispier chicken, chill the breaded cutlets briefly before frying.
  • Use fresh panko breadcrumbs for the best texture in the crust.
  • Using two layers of saran wrap while pounding protects the chicken from tearing and prevents sticking.
  • The heavy cream in the egg wash is optional but helps create a richer coating.
  • Don't overcrowd the pan during frying to maintain oil temperature and maximize crispiness.
  • Resting chicken on a wire rack instead of paper towels helps retain the crust’s crunch.
  • Leftovers can be reheated in an oven or air fryer to restore crispiness.

Find it online: https://cookedbygrace.com/crispy-chicken-milanese-with-arugula-tomatoes-and-shaved-parmesan-recipe/