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: 15 mins | Total Time: 25 mins | Serves: 4

Ingredients

• 2 boneless, skinless chicken breasts
  

• 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

Step 1

Prep the Chicken:

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.

Step 2

Set Up Breading Station:

Flour: Season with a little salt and pepper.

Eggs: Beat with Dijon mustard (if using).

Breadcrumbs + Parmesan: Mix together in a shallow dish.

Step 3

Bread the Chicken:

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

Step 4

Fry Until Golden:

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.

Step 5

Serve:

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