Chicken Milanese is a classic summertime dinner that pairs crispy, breaded chicken with a light and refreshing arugula salad for the perfect balanced meal. This is My Favorite Crispy Chicken Milanese, and it comes together in just 30 minutes, for the perfect Italian-inspired dinner made in minutes.
Ingredients
- 2 Pounds Boneless, Skinless Chicken Breast cut thin, halved, or pounded thin
- 2 Eggs whisked
- 1 Cup Panko Breadcrumbs
- 1 Cup Parmigiano Reggiano freshly grated
- ¾ Cup All-Purpose Flour
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 3 Tablespoons Avocado Oil
- 4-6 Cups Arugula
- ¼ Red Onion thinly sliced
- 2 Tablespoons Olive Oil
- ½ Lemon zested and juiced
Instructions
- To make this dish, start by preparing the chicken. Pound the chicken breasts nice and thin, until they're 1/4-1/2 inch thick. If the chicken breasts are super thick, you can slice them in half first and then pound them thin.
- Next, place the thin chicken breasts onto a plate and prepare the dredging station.
- Crack the eggs into a bowl and whisk them to combine.
- Then, in a separate bowl, mix together the flour, garlic powder, kosher salt, and ground black pepper.
- In a third bowl, add in the panko breadcrumbs and parmigiano reggiano and mix to combine.
- Then, prepare the chicken breasts. First, coat them in the flour mixture, then add them to the egg wash, and finally, transfer to the breadcrumb mixture and roll it around until it's coated in the breadcrumbs. Repeat until all of the chicken breasts are fully coated in the breadcrumbs.
- Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil.
- Once the oil is hot and slides across the pan evenly, add in the chicken breasts 1-2 pieces at a time.
- Allow the chicken to cook, undisturbed, for 3-4 minutes, then flip to the other side and cook for another 2-3 minutes. Repeat until all of the chicken has been cooked. Once the chicken is cooked, set it aside.
- Then, prepare the arugula salad. Add the arugula to a large bowl and add in the red onions, olive oil, lemon juice, and lemon zest. Toss to combine.
- Finally, plate the Chicken Milanese. Add 1-2 of the chicken cutlets to a plate, then top with a heaping spoonful of the salad. Garnish with a squeeze of lemon juice and a sprinkle of more grated parmesan cheese, then serve and enjoy!
Calories: 669kcal | Carbohydrates: 32g | Protein: 62g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1362mg | Potassium: 1013mg | Fiber: 2g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 6mg | Calcium: 375mg | Iron: 3mg
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