Cook an Italian restaurant-quality dinner for your family on a budget with this easy and flavorful 30-minute chicken milanese recipe. Breaded chicken cutlets are pan-fried until golden and crispy on the outside and tender juicy on the inside, then served with a lemon arugula salad with fresh shavings of aged Parmesan!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Ingredients
Chicken
1poundboneless, skinless chicken breasts(about 2 large breasts)
On a cutting board, slice each chicken breast, lengthwise, into 2 pieces, making 4 pieces total. Cover chicken with plastic wrap. Using a rolling pin or flat side of a meat mallet, pound evenly to 1/4-inch thickness. Sprinkle with salt and pepper.
Place flour in a shallow dish. In a separate shallow dish, whisk eggs together until well beaten.
In a third shallow dish, stir together panko, parmesan, parsley, lemon zest, garlic powder, salt, and pepper.
Using a fork or tongs, dredge 1 breast in flour and shake off excess. Dip in eggs and gently remove any excess on side of dish. Press lightly in panko mixture until crumbs stick, turn over and repeat. Transfer to a plate and repeat with remaining cutlets.
In a large, nonstick skillet, heat oil over medium-high heat. Add chicken, 2 breasts at a time if necessary, and cook 4 minutes, or until golden brown. Reduce temperature slightly if browning too quickly. Flip and continue to cook 3 to 4 minutes, or until golden brown and center registers 165°F on a digital thermometer. Transfer to a paper towel-lined plate to drain. Let rest 5 minutes before slicing.
Salad
In a large bowl, toss together arugula, olive oil, lemon juice, salt, and pepper until well coated. Top with Parmigiana-Reggiano slices.
Serve chicken with salad and lemon slices on the side.
Notes
Make-ahead: The breaded chicken can be made up to 1 day in advance before frying in the oil. Simply wrap in plastic wrap and keep in the fridge. Keeping warm:Preheat oven to 200°F. Line a rimmed baking sheet with foil. Top with a wire rack coated with nonstick spray. Place cooked chicken on rack and keep in oven while cooking the other chicken or making the salad, if needed.Air-fry the chicken: Prep the chicken up until the oil. Preheat the air fryer to 400°F. Sprayuncooked coated chicken all over with olive oil spray. Place 2 chicken breasts in a single layer in the air fryer basket. Cook 7 minutes. Flip the chicken over and air fry 3 to 4 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Set aside and repeat with remaining chicken breasts.Storage: Store leftovers in an airtight container up to 3 days.