Milanese Chicken Breasts
Transform your weeknight dinners with these crispy, golden Milanese Chicken Breasts, a classic Italian dish that’s as elegant as it is easy to make. Featuring tender, pounded chicken cutlets coated in a flavorful breadcrumb mixture enriched with Parmesan cheese and parsley, this recipe delivers incredible crunch and a burst of savory flavor with every bite. The chicken is pan-fried to perfection in olive oil, creating a beautifully golden crust while keeping the meat juicy and tender. With just 20 minutes of prep and 20 minutes of cook time, this quick dinner is perfect for busy evenings. Serve with fresh lemon wedges for a bright, zesty finish, and pair with a refreshing arugula salad or buttery pasta for a complete meal. Perfect for family dinners or entertaining guests, this Italian-inspired recipe is bound to become a household favorite.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 tablespoon Water
- 1.5 cups Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried parsley
- 0.5 cup Olive oil
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
Step 2
Set up a breading station with three shallow dishes. In the first dish, combine flour, salt, and black pepper. In the second dish, whisk together eggs and water. In the third dish, mix breadcrumbs, grated Parmesan cheese, and dried parsley.
Step 3
Dredge a chicken breast in the flour mixture, ensuring it is evenly coated. Shake off the excess. Dip it into the egg mixture, letting any excess drip off, and then press it into the breadcrumb mixture to coat both sides evenly. Repeat with the remaining chicken breasts.
Step 4
Heat olive oil in a large skillet over medium heat until shimmering. You may need to work in batches depending on the size of your skillet.
Step 5
Carefully lay the breaded chicken breasts into the hot oil. Cook for 3-4 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Step 6
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken breasts, adding more oil to the skillet as needed.
Step 7
Serve the Milanese chicken breasts hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | 1308.3 grams (1308.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3540 |
| Total Fat 168.50g | 216% |
| Saturated Fat 37.30g | 186% |
| Polyunsaturated Fat 10.60g | |
| Cholesterol 1004mg | 335% |
| Sodium 6243mg | 271% |
| Total Carbohydrate 223.40g | 81% |
| Dietary Fiber 11.70g | 42% |
| Total Sugars 15.00g | |
| Protein 280.10g | 560% |
| Vitamin D 89IU | 445% |
| Calcium 714mg | 55% |
| Iron 22mg | 124% |
| Potassium 2235mg | 48% |
Source of Calories