Can I bake this instead of frying?

Yes! While traditional Milanese is fried, you can bake these cutlets for a lighter version. Preheat oven to 425°F, place breaded cutlets on a wire rack over a baking sheet, spray with cooking oil, and bake for about 15-20 minutes until golden and cooked through.

Why is my breading falling off during cooking?

This usually happens when the oil isn't hot enough or if you're moving the cutlets too much during the first minute of frying. Make sure your oil is properly heated and allow the cutlets to form a crust before disturbing them.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully - just pound them to an even thickness. They'll be even juicier than breasts, though slightly less traditional.

What's the difference between Chicken Milanese and Chicken Schnitzel?

They're cousins! Milanese typically includes Parmesan in the breading and is served with arugula salad, while schnitzel (originally Austrian) usually doesn't contain cheese and is often served with different accompaniments like potato salad or lingonberry jam.

Crispy Chicken Milanese Recipe

Name: Crispy Chicken Milanese Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 16 ounces chicken breast cutlets; Salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 cup panko bread crumbs; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon lemon zest (from 1 lemon); 1 cup olive oil; 1 tablespoon olive oil; 2 teaspoons lemon juice (from 1 lemon); 1/8 teaspoon Dijon Mustard; Salt and freshly ground black pepper; 4 ounces baby arugula (4 cups); 2 ounces freshly grated Parmesan cheese, shaved with a vegetable peeler; Lemon wedges (from 2 lemons)

Description

Crispy and golden Chicken Milanese, served with a refreshing arugula salad and lemon wedges, is an easy and elegant Italian dish perfect for any occasion.

Ingredients

Units Scale

For the chicken:

16 ounces chicken breast cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest (from 1 lemon)
1 cup olive oil

For serving:

1 tablespoon olive oil
2 teaspoons lemon juice (from 1 lemon)
1/8 teaspoon Dijon Mustard
Salt and freshly ground black pepper
4 ounces baby arugula (4 cups)
2 ounces freshly grated Parmesan cheese, shaved with a vegetable peeler
Lemon wedges (from 2 lemons)

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Instructions

Prepare the oven and chicken: Preheat the oven to 200 degrees and line a rimmed baking sheet with foil for easier cleanup. Place a wire rack coated with nonstick spray or olive oil on top. Cover a cutting board with plastic wrap, arrange chicken cutlets in a single layer, and cover with another piece of plastic wrap. Pound the chicken to an even thickness of about 1/4 inch. Remove the top plastic wrap and season the chicken with salt and pepper.
Set up the dredging stations: In three shallow dishes, place flour, beaten eggs, and a mixture of panko, grated Parmesan, parsley, lemon zest, salt (1/2 teaspoon), and pepper (1/2 teaspoon). Stir the panko mixture to combine.
Bread the chicken: Working with one cutlet at a time, coat it in flour and shake off the excess. Dip into the beaten eggs, tapping gently to remove excess, and then press into the panko mixture to ensure crumbs adhere. Repeat with remaining cutlets. If desired, refrigerate breaded cutlets for up to two hours before cooking.
Cook the chicken: Line a baking sheet or large plate with three layers of paper towels. Heat 1 cup of olive oil in a large skillet over medium-high heat until shimmering. Add two chicken cutlets and fry until deeply golden and fully cooked, about 3 minutes per side. Drain cooked chicken on the paper towel-lined plate and place on the prepared wire rack in the oven to keep warm. Repeat with the remaining cutlets.
Prepare the salad: In a small bowl, whisk together 1 tablespoon olive oil, 2 teaspoons lemon juice, Dijon mustard, and a pinch of salt and pepper. Toss the arugula with the vinaigrette and shaved Parmesan cheese.
Serve: Plate the crispy chicken Milanese alongside the arugula salad and serve with lemon wedges on the side.

Notes

Chicken breast cutlets: If chicken cutlets are not available, slice chicken breasts in half horizontally to create thin cutlets.
Panko: Use store-bought panko or make your own breadcrumbs for added crispiness.
Parmesan cheese: Use a fresh wedge of Parmesan for better melting and flavor compared to pre-grated options.
Yield: This recipe serves four with side salads.
Storage: Leftovers can be stored covered in the refrigerator for up to four days.
Make ahead: Breaded cutlets can be prepared up to one day in advance and refrigerated.
Protein alternatives: Swap chicken for pork cutlets or thinly pounded steaks for variation.
Salad options: Substitute arugula salad with Mediterranean Chopped Salad, Panzanella, Roasted Green Beans, or Farro Salad with Peas and Feta.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 520mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 122mg