Print

Crispy Chicken Milanese with Arugula, Tomatoes, and Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts coated in a flavorful breadcrumb and Parmesan mixture, then pan-fried to a golden, crispy perfection. Served alongside fresh arugula, tomatoes, and lemon, this recipe delivers a delightful balance of textures and bright, savory flavors, perfect for a satisfying family meal.

Ingredients

For the Chicken Milanese

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

For Serving

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

Instructions

  1. Prepare Dredging Stations: Combine the flour, onion powder, and paprika in one shallow bowl. In a second bowl, whisk the eggs with Dijon mustard and heavy cream until very frothy to create a light, airy egg wash. In a third bowl, mix the Panko breadcrumbs, grated Parmesan, chopped parsley, and garlic salt.
  2. Prep the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place between two layers of saran wrap and gently pound to about ¼-inch thickness using a meat tenderizer to ensure even cooking and tenderness.
  3. Season and Flour: Pat the chicken dry with paper towels and season both sides with salt and pepper. Dredge the chicken thoroughly in the flour mixture, making sure every part is coated well. Tap off any excess flour.
  4. Egg Wash: Dip each floured chicken piece into the egg wash until just coated. Use your fingers to shake off excess egg to prevent soggy breading in the next step.
  5. Breadcrumb Coating: Generously press the chicken into the breadcrumb mixture, coating all sides thoroughly. For best results, let the breaded chicken rest on a wire rack for 15-20 minutes to help the coating adhere firmly and maintain crispiness when cooked.
  6. Fry the Chicken: Heat olive or vegetable oil and butter together in a large skillet over medium-high heat until hot and shimmering. Add the chicken in batches without overcrowding the pan. Cook 3-4 minutes per side until each is golden brown and cooked through, adjusting heat as necessary and adding small splashes of oil if needed to maintain temperature.
  7. Drain and Cool: Using a slotted spatula, transfer cooked chicken to a wire rack set over a baking sheet to cool slightly and preserve crispiness. If a wire rack isn’t available, use a paper towel-lined plate instead.
  8. Serve: Arrange the chicken Milanese on plates with fresh arugula, sliced tomatoes, shaved Parmesan, lemon slices, and chopped parsley. Squeeze fresh lemon juice over the top and add freshly cracked black pepper before serving.

Notes

  • Resting breaded chicken before frying allows the coating to adhere better and helps keep it crispy.
  • Pounding the chicken to an even thickness ensures quick, consistent cooking and tender texture.
  • Using a combination of butter and oil prevents the butter from burning while adding rich flavor.
  • Fresh lemon juice brightens and balances the richness of the fried chicken.
  • Leftover Chicken Milanese can be reheated in a 350°F oven on a wire rack for 10 minutes to retain crispiness.

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