Chicken Milanese Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4 to 1/3 inch (6–8 mm). This ensures quick, even cooking. Trim any large fat pieces and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading stations

Arrange three shallow bowls or wide plates: 1) flour seasoned with a pinch of salt and pepper; 2) whisk together the eggs and 2 tbsp whole milk until combined; 3) combine breadcrumbs, 1/2 cup finely grated Parmesan, chopped parsley, garlic powder, paprika, remaining 1/2 tsp salt and 1/2 tsp black pepper in the third. Press the breadcrumb mixture together with your fingers to incorporate the Parmesan.

Bread the chicken

Working with one breast at a time, dredge in the flour and shake off excess, dip into the egg mixture letting excess drip off, then press firmly into the breadcrumb mixture, coating thoroughly and pressing crumbs onto the surface so they adhere well. Place breaded cutlets on a wire rack and let rest 10–15 minutes to help the coating set.

Cook the cutlets

Heat a large skillet over medium heat. Add 1/2 cup vegetable oil and 2 tbsp unsalted butter. When the butter has melted and the oil shimmers (temperature around 325–350°F / 160–175°C), add the breaded cutlets (do not crowd the pan — cook in batches if needed). Fry 3–4 minutes per side until golden brown and crisp. Adjust heat as needed to prevent burning; the butter will color the crust and the oil carries the heat. Internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a wire rack set over a sheet pan and season lightly with a pinch of salt while hot.

Finish and serve

Squeeze lemon over each cutlet and grate additional Parmesan on top. Serve immediately with lemon wedges on the side. Optionally nestle a small pat of butter on hot cutlets to melt for extra gloss.

Toss the mixed baby salad leaves with 1 tbsp extra virgin olive oil, 1 tsp red wine vinegar or lemon juice, and a pinch of salt and pepper. Plate a small dressed salad alongside the chicken and sprinkle with 2 tbsp extra grated Parmesan if desired.