Milanese with Lemon and Thyme Linguine

Why You’ll Love Milanese with Lemon and Thyme Linguine Recipe

I like this recipe because it brings together texture and flavor in a really enjoyable way. I get crispy chicken, fragrant herbs, and a light lemon sauce that feels refreshing but still hearty enough for dinner. It’s a dish I enjoy serving when I want something impressive that doesn’t feel complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken Milanese:
4 boneless, skinless chicken breasts: These will be breaded and fried for the signature crispy exterior.
1 cup all-purpose flour: For dredging the chicken, helping the breadcrumbs adhere.
2 large eggs: Beaten, for the egg wash that will coat the chicken.
1 ½ cups breadcrumbs: Use panko breadcrumbs for extra crunch, or choose regular breadcrumbs if preferred.
1 teaspoon garlic powder: Adds a mild garlic flavor to the breading.
1 teaspoon onion powder: For a slight savory undertone.
1 teaspoon dried oregano: A traditional Italian herb that complements the chicken.
Salt and pepper: To taste, for seasoning the breading and chicken.
1 cup vegetable oil: For frying the chicken until golden and crispy.
Fresh parsley (optional): For garnish.

For the Lemon and Thyme Linguine:
12 oz linguine pasta: The long, thin strands of linguine pair perfectly with the lemon and thyme sauce.
2 tablespoons olive oil: For cooking the garlic and creating the base of the sauce.
2 cloves garlic: Minced, for a fragrant foundation to the sauce.
Zest of 1 lemon: Adds a burst of citrusy brightness to the dish.
1/3 cup freshly squeezed lemon juice: The main source of citrus flavor in the sauce.
1 tablespoon fresh thyme leaves: Chopped, to add a subtle earthy, lemony flavor.
½ cup vegetable broth: To create a light, flavorful sauce that coats the pasta.
Salt and pepper: To taste, for seasoning the pasta and sauce.
¼ cup grated Parmesan cheese: Optional, for extra creaminess and depth of flavor.

Optional Garnish:
Fresh thyme sprigs: For a burst of color and additional fragrance.
Extra grated Parmesan cheese: For sprinkling over the top before serving.

Directions

I start by pounding the chicken breasts to an even thickness so they cook evenly. I season both sides with salt, pepper, garlic powder, onion powder, and oregano. I set up a breading station with flour, beaten eggs, and breadcrumbs, then dredge each piece of chicken through all three, pressing gently so the breadcrumbs stick.

I heat the vegetable oil in a large skillet and fry the chicken until it’s golden brown and crispy on both sides. Once cooked through, I transfer the chicken to a paper towel-lined plate to drain.

While the chicken rests, I cook the linguine in salted boiling water until al dente, reserving some pasta water before draining. In a large pan, I heat olive oil and gently cook the minced garlic until fragrant. I add the lemon zest, lemon juice, and vegetable broth, letting the sauce simmer briefly.

I toss the linguine into the sauce, adding reserved pasta water if needed to loosen it. I stir in the fresh thyme and season with salt and pepper, finishing with Parmesan if I’m using it.

To serve, I divide the linguine among plates, top each portion with a crispy chicken breast, and garnish with thyme sprigs and extra Parmesan.

Servings and Timing

I usually serve this dish for 4 people. Prep time takes about 10 minutes, cook time is around 35 minutes, and the total time comes out to roughly 45 minutes.

Variations

I sometimes use chicken cutlets instead of full breasts to save time. When I want a richer sauce, I add a splash of cream to the pasta. I also like swapping thyme for rosemary or parsley depending on what I have on hand.

Storage/Reheating

I store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. I reheat the pasta gently on the stove with a splash of broth and warm the chicken in the oven to keep it crisp.

FAQs

Can I use chicken thighs instead of breasts?

I can, but I make sure they’re boneless and evenly flattened for even cooking.

What breadcrumbs work best?

I prefer panko for extra crunch, but regular breadcrumbs work fine.

Can I bake the chicken instead of frying?

I sometimes bake it at high heat, though the crust won’t be quite as crispy.

Is the lemon flavor strong?

I find it bright but balanced, not overpowering.

Can I make the pasta ahead of time?

I usually make it fresh, but it can be reheated gently if needed.

What can I substitute for vegetable broth?

I use chicken broth or pasta water when I’m out of vegetable broth.

Do I need Parmesan cheese?

I don’t think it’s required, but it adds a nice depth.

How do I keep the chicken crispy?

I avoid covering it and reheat it in the oven instead of the microwave.

Can I add vegetables to the pasta?

I often add spinach or asparagus for extra color and nutrition.

Is this dish good for entertaining?

I think it’s great for guests because it looks impressive and tastes fresh.

Conclusion

I enjoy making Milanese with Lemon and Thyme Linguine because it brings together crisp textures and bright flavors in a satisfying way. It’s a dish that feels refined yet comforting, and one I’m always happy to cook and share.