Crispy Chicken Milanese: Quick, Easy, and Delicious!

This 30-minute dinner features thin, crispy chicken breasts paired with a simple green salad dressed with a bright lemony vinaigrette. It’s a classic Italian restaurant dish with a retro vibe.

Why You’ll Love This Easy Chicken Milanese Recipe:

• An Italian Classic: It’s similar to veal Milanese but made with thinly pounded chicken breasts.
• Crispy Chicken: The exterior is pan-fried until crispy and golden, while the interior remains tender and juicy.
• Multi-Tasking Main: It pairs well with various side dishes and cuisines.
  
  
  
  
• Quick and Easy: It takes just 30 minutes from start to finish.
• Feels Fancy: It’s special enough to enjoy with a glass of your favorite white wine.

Ingredients:

• Boneless, Skinless Chicken Breasts









• Eggs
• Flour
• Panko Breadcrumbs
• Garlic Powder
• Onion Powder
• Arugula
• Lemon Juice

Dietary Note:

• For gluten-free chicken Milanese, use measure-for-measure gluten-free flour and gluten-free panko or crushed Rice Chex cereal.

Directions:

1. Prepare the Chicken: Slice each breast horizontally, pound them thin, and season with salt.
2. Coat With Flour: Make sure the chicken is evenly coated.
3. Dip in Egg: Let the excess drip off.
4. Coat With Panko: Press the chicken into the crumbs to ensure it’s well-coated.
5. Make the Salad: Whisk together the olive oil, lemon juice, salt, and pepper. Toss the arugula with the dressing.
6. Cook the Chicken: Cook the chicken breasts in canola oil in a pan over medium heat.
7. Serve: Keep batches warm in the oven. Serve with the arugula salad on the side.

Storage Tips:

• To Store:
  Refrigerate leftovers for up to 2 days.
• To Reheat: Rewarm leftovers in the oven or microwave.
• To Freeze: Freeze for up to 3 months. Let thaw overnight before reheating.

Leftover Ideas:

• Make a chicken Milanese sandwich with garlic aioli and sliced tomatoes.
• Slice the chicken and make chicken Milanese pasta.

What to Serve with Chicken Milanese:

• Rice: Lemon Rice or Instant Pot Risotto.
• Vegetables: Roasted Zucchini, Air Fryer Asparagus, or Sautéed Green Beans.
• Bread: No Knead Focaccia or Homemade Dinner Rolls.
• Potatoes: Roasted Fingerling Potatoes or Garlic Mashed Potatoes.

Recipe Tips and Tricks:

• Pound the chicken thin for quick and even cooking.
• Use tongs to dredge the chicken to avoid getting your hands messy.
• Make sure the oil is hot before adding the chicken to prevent soggy coating.
• Use a wire rack to keep the cooked chicken crispy.

Recommended Tools:

• Wire Rack
• Pie Dish
• Meat Tenderizer