Description
This Chicken Milanese is a classic Italian-inspired dish featuring tender, thin chicken cutlets coated in crispy golden breadcrumbs and lightly fried or air-fried to perfection. Served with lemon wedges and arugula salad, it’s simple, elegant, and full of fresh flavor.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thin-sliced chicken cutlets (about 3–4 breasts or 6–7 cutlets)
1/3 cup all-purpose flour
2 large eggs
1 tsp cool water
1 ¼ cups unseasoned panko breadcrumbs
¼ cup grated Parmigiano Reggiano
Kosher salt and black pepper, to taste
Olive oil, vegetable oil, or clarified butter for frying (or spray oil for air frying)
Lemon wedges, for serving
Arugula salad, for serving
Instructions
- Prepare the chicken: Slice chicken breasts horizontally to create thin cutlets. Place them in a plastic bag and pound gently to ¼-inch thickness for even cooking.
- Set up the breading station: In three bowls, add seasoned flour to the first, beaten eggs and water to the second, and a mixture of panko breadcrumbs, Parmigiano Reggiano, salt, and pepper to the third.
- Bread the cutlets: Dredge each chicken cutlet in flour, dip into the egg wash, and coat with the breadcrumb mixture, pressing gently to help it stick.
- Stovetop method: Heat ¼ inch of oil or clarified butter in a skillet over medium-high heat. Cook cutlets 2–3 at a time for 3–4 minutes per side, until golden and crisp. Transfer to a platter and sprinkle lightly with salt.
- Air fryer method: Preheat air fryer to 390–400°F (200°C). Spray both sides of breaded cutlets with oil and cook for 10–15 minutes, flipping halfway through, until crispy and cooked through (165°F internal temperature).
- Serve: Serve immediately with lemon wedges and a simple arugula salad for a bright, fresh finish.
Notes
Add shredded mozzarella or Asiago to the breadcrumbs for extra cheesiness.
Mix in oregano, basil, or parsley for an herby twist.
Use gluten-free flour and breadcrumbs for a gluten-free version.
Add chili flakes or cayenne to the breadcrumbs for a touch of spice.
Top with marinara and melted mozzarella for a Chicken Parm-inspired variation.
Nutrition
- Serving Size: 1 cutlet with salad
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg
