Milanese Di Pollo Recipe

1. Prepare the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly them or place between two pieces of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch (0.6 cm). This ensures quick, even cooking.

2. Season

Season both sides of each flattened breast with about 3/4 teaspoon kosher salt and a light sprinkle of freshly ground black pepper (divide remaining salt and pepper among pieces as needed).

3. Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with the milk until homogeneous. In a third shallow bowl combine the breadcrumbs, grated Parmigiano-Reggiano, dried oregano, garlic powder, and the remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper; stir to combine.

4. Dredge the chicken

Working one piece at a time, lightly coat a breast in flour, shaking off any excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the crumbs adhere. Place on a wire rack and repeat with remaining breasts. For extra-crisp crust, press breadcrumbs into both sides and let sit 10 minutes to set.

5. Heat the pan

In a large skillet (preferably stainless steel or cast iron) warm the olive oil and butter over medium heat until butter foams and just begins to turn pale golden. The fat should be shimmering but not smoking. Use enough oil so the bottoms of the cutlets will fry evenly — about 1/8 inch depth.

6. Fry the cutlets

Add the breaded cutlets to the hot pan in a single layer (do not overcrowd; cook in two batches if necessary). Fry until the underside is deep golden brown, 3 to 4 minutes. Carefully flip and fry the other side 2.5 to 3.5 minutes, until golden and the internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning the crumbs.

7. Drain and rest

Transfer cooked cutlets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess fat. Let rest 2–3 minutes; this helps juices redistribute and crust set.

8. Finish and serve

Serve each Milanese di Pollo with a lemon wedge to squeeze over the cutlet. Optionally garnish with a light handful of finely grated Parmigiano-Reggiano.

9. Make a simple arugula salad: in a bowl toss the arugula and halved cherry tomatoes with 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss briefly and mound alongside the cutlets.

10. Plate: place a cutlet on each plate with a portion of arugula salad and a lemon wedge. Serve immediately so the crust stays crisp.