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Chicken Milanese Recipe

Name: Local Kitchen and Wine Bars Chicken Milanese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp whole milk; 1.5 cups plain breadcrumbs (fine); 0.75 cup grated Parmigiano-Reggiano (packed); 2 tbsp fresh parsley, finely chopped; 0.5 tsp garlic powder; 0.5 cup vegetable oil (for frying); 2 tbsp unsalted butter; 4 pieces lemon wedges (for serving); 4 cups baby arugula; 0.5 cup shaved Parmesan (for salad and topping); 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp honey or agave syrup; 0.5 tsp salt (for dressing); 0.25 tsp black pepper (for dressing)

Inspired by Local Kitchen and Wine Bar

Time45m

Serves4

shaved parmesan | arugula salad

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

2 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbsp whole milk

1 1/2 cups plain breadcrumbs (fine)

3/4 cup grated Parmigiano-Reggiano (packed)

2 tbsp fresh parsley, finely chopped

1/2 tsp Watkins garlic powder

1/2 cup vegetable oil (for frying)

2 tbsp Unsalted butter

4 pieces lemon wedges (for serving)

Arugula Salad & Garnish

4 cups baby arugula

1/2 cup shaved Parmesan (for salad and topping)

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/2 tsp honey or agave syrup

1/2 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Method

Chicken

Prepare the chicken

Place each chicken breast between two pieces of plastic wrap or inside a zip-top bag. Using a meat mallet or the flat side of a heavy skillet, pound each breast to an even thickness of about 1/4 inch. Trim any excess fat. Pat the cutlets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

Set up breading station

Arrange three shallow bowls: bowl 1 with the flour, bowl 2 with beaten eggs mixed with 2 tablespoons whole milk, and bowl 3 with the breadcrumbs, 3/4 cup grated Parmigiano-Reggiano, chopped parsley, and garlic powder. Season the breadcrumb mixture with the remaining 1/2 tsp salt and the remaining 1/4 tsp black pepper and stir to combine.

Bread the chicken

Working with one cutlet at a time, dredge the chicken in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture until fully coated. Place breaded cutlets on a wire rack and let rest for 10 minutes to help coating adhere.

Pan-fry the cutlets

In a large skillet over medium-high heat, add 1/2 cup vegetable oil and 2 tablespoons unsalted butter. Heat until oil shimmers and butter foams but does not burn (about 350°F if using a thermometer). Fry cutlets in batches without crowding, 2–3 minutes per side, until golden brown and an instant-read thermometer at the thickest point reads 165°F. Adjust heat as needed so crust browns evenly without burning. Transfer cooked cutlets to a paper towel-lined baking sheet or wire rack and keep warm in a 200°F oven while finishing remaining cutlets.

Finish and rest

Once all cutlets are cooked, squeeze a little lemon over each and, if desired, sprinkle a small amount of the remaining grated Parmigiano-Reggiano. Let rest 2–3 minutes before serving so juices redistribute and crust firms slightly.

Arugula Salad & Assembly

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as needed.

Toss the salad

Place 4 cups baby arugula in a large bowl. Add half the dressing and toss gently to coat. Add more dressing sparingly until arugula is lightly dressed (you may not need all the dressing). Fold in about 1/3 cup of shaved Parmesan.

Plate and garnish

Place a mound of dressed arugula on each plate. Top with a hot chicken Milanese cutlet. Garnish with additional shaved Parmesan (use remaining 1/6–1/3 cup), a lemon wedge, and a light sprinkle of chopped parsley if desired. Serve immediately so the crust stays crisp.