Chicken Milanese Recipe

Prepare the chicken

Trim any fat from the chicken breasts and place each breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness about 1/4 to 1/3 inch (roughly 6–8 mm). This ensures quick, even cooking. Pat the cutlets dry with paper towels.

Season

Season both sides of each pounded chicken breast with about 1/2 tsp fine sea salt and a light sprinkle of freshly ground black pepper (use remaining salt/pepper as needed across all pieces).

Set up dredging stations

Arrange three shallow bowls or pie plates: one with the all-purpose flour (season the flour with a pinch of salt and pepper), the second with the beaten eggs whisked together with the milk, and the third with a mixture of breadcrumbs, grated Parmesan, dried oregano, and garlic powder. Mix the breadcrumb mixture thoroughly so the cheese is evenly distributed.

Dredge the chicken

Working with one piece at a time, lightly coat a cutlet in flour, shaking off excess. Dip it into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the crumbs adhere well. Place the breaded cutlet on a baking sheet or tray; repeat with remaining pieces. For an extra-crisp crust, lightly press additional breadcrumbs onto any thin spots.

Rest before frying

Let the breaded cutlets rest on the tray for 10–15 minutes at room temperature to help the coating adhere. Meanwhile, heat a large skillet (preferably stainless steel or cast iron) over medium-high heat.

Heat the fat

Add the olive oil and butter to the hot skillet. Swirl to combine; the butter should melt and foam but not burn. Adjust heat so the fat is shimmering but not smoking (about medium-high). A breadcrumb test: drop a few breadcrumbs into the pan — they should sizzle immediately but not char.

Fry the cutlets

Working in a single layer (do not overcrowd the pan), add 1–2 cutlets and fry 3–4 minutes per side, or until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). If the cutlet is browning too quickly, lower the heat slightly. Transfer cooked cutlets to a wire rack set over a baking sheet to keep them crisp while you cook the rest; replenish oil/butter as needed between batches.

Finish and season

If desired, sprinkle a light pinch of salt over each hot cutlet immediately after removing from the pan to enhance flavor.

While the chicken rests after cooking, finely chop the parsley and zest the lemon. Combine the parsley with a small pinch of salt and the lemon zest to make a simple garnish. Cut the lemon into wedges.

To serve, arrange a handful of arugula or mixed greens on each plate (if using). Place a hot chicken Milanese over the greens, sprinkle the parsley-lemon mixture over the cutlet, and serve with lemon wedges on the side. Squeeze lemon over the cutlet just before eating for bright, fresh flavor.