Chicken Milanese

Crisp, golden perfection meets weeknight elegance in this Chicken Milanese. Thinly pounded chicken breasts are lightly breaded and pan-fried until irresistibly crisp, then served with a bright lemon wedge and a tangle of peppery arugula. It’s a timeless Italian favorite that’s as lovely for a casual lunch as it is for effortless entertaining.

Prep Time:	Cook Time:
15 mins	8 mins
Total Time:	Serves:
25 mins	4

Ingredients

• 2 boneless, skinless chicken breasts, cut in half

• salt and pepper, to taste

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 tablespoon Dijon mustard, optional, for depth

• 1 cup plain or panko breadcrumbs

• 1/2 cup finely grated Parmesan cheese

• 2–3 tablespoons olive oil, for frying

• 1 tablespoon unsalted butter, for extra crispness

• arugula

• shaved Parmesan

• lemon wedges

• olive oil, for drizzling

Instructions

Prep the Chicken:

1. Slice each chicken breast in half horizontally to create two thin cutlets. Place between sheets of parchment and gently pound to even ¼-inch thickness.

   
   

   Set Up Breading Station:

2. Flour: Season with a little salt and pepper.

   
   

3. Eggs: Beat with Dijon mustard (if using).

   
   

4. Breadcrumbs + Parmesan: Mix together in a shallow dish.

   
   

   Bread the Chicken:

5. Dredge each cutlet in flour, then egg, then press into the breadcrumb-Parmesan mix until fully coated.

   
   

   Fry Until Golden:

6. Heat olive oil and butter in a skillet over medium-high heat. Once hot, cook each cutlet for 3–4 minutes per side, or until deeply golden and crisp. Drain on a paper towel–lined plate.

   
   

   Serve:

7. Plate with a handful of arugula tossed lightly with olive oil and lemon juice. Add more shaved Parmesan and serve immediately with lemon wedges.

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Nutrition

504 kcals

35 g carbohydrates

25 g total fat

34 g protein