This Chicken Milanese is super easy, and so delicious. Boneless and skinless chicken breast are pounded out thin, then breaded in a mixture of bread crumbs and parmesan cheese. The chicken is pan fried in a little butter combined with olive oil and then finished with lemon juice and topped with a simple salad. This is a great main course dish!
Super Easy Chicken Milanese
The name “milanesa” comes from the traditional Milanese dish known as cotoletta alla milanese, which is a veal cutlet that is breaded and fried lightly in butter. Immigrants from Europe brought this dish, and similar dishes such as Wiener schnitzel, to South and Central America. Here’s a link about the history: https://www.wisegeek.com/what-is-milanesa.htm. Typically, you will see a Veal Milanese, but I really like it with a boneless, skinless chicken breast.
If you wanted to add a side my sautéed green beans with lemon would be perfect. Here’s the link for those: https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/.
Hope you try this easy recipe soon!
Chicken Milanese
Ingredients
- 4 boneless, skinless chicken breast
- 2 cups all purpose flour
- 3 eggs, beaten
- 2 cups Italian Breadcrumbs
- kosher salt and fresh ground black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley leaves
- 1/2 cup blended oil (canola oil and olive oil)
- 4 tbsp unsalted butter
- Juice of 2 lemons
For the Salad
- 4 Cups Arugula or a spring mix salad greens
- 1 lemon
- 1/2 Cup Kalamata olives
- 1/2 Cup Thinly sliced radishes
- 1/2 medium onion, thinly sliced
- 2 plum tomatoes, diced
- Extra virgin olive oil
- Salt and pepper
- Shaved Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F.
- For the chicken breastl: To pound the chicken breast, line a cutting board with plastic wrap and place a breast portion on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the chicken evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chicken aside; repeat with the rest of the chicken breast.
- Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs. Season the flour and breadcrumbs with salt and pepper. Mix the Parmesan and parsley into the breadcrumbs. Season each breast with salt and pepper on both sides. Dredge a breast in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the breast is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the breast. Repeat the breading procedure with the remaining pieces.
- Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded pieces to the pan. Cook for 3 minutes or until golden brown, then turn the breast gently with tongs and cook for another 3 to 5 minutes on the other side. Add 2 tablespoons of butter, and when the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp chicken. Remove the pieces and place them on a sheet pan. Drizzle the pan drippings over the breast. Repeat with the remaining 1/4 cup oil, remaining chicken breast, remaining 2 tablespoons butter and remaining lemon juice.
- For the salad: In a medium bowl, combine the arugula or spring mix, radishes, olives, onion slices and tomatoes. Squeeze the lemon over the salad, add salt and pepper and toss. Drizzle with extra virgin olive oil and toss again.
- To serve: Place a chicken breast on a serving plate and add some salad on top. Finish with some Parmesan shavings. Repeat with remaining chicken breast, salad and Parmesan and serve.