Chicken Milanese Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap or inside a zip-top bag and pound with a meat mallet or heavy skillet to an even thickness of about 1/4-inch. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

In a shallow dish combine the flour and 1/2 tsp salt. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until homogeneous. In a third wide bowl combine panko breadcrumbs, 1/2 cup grated Parmesan Reggiano, chopped parsley, garlic powder, and a pinch of salt and pepper.

Bread the chicken

Dredge each flattened chicken breast first in the seasoned flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press firmly into the panko mixture to evenly coat both sides. Place breaded cutlets on a wire rack while you heat the pan (this prevents sogginess).

Fry the cutlets

In a large skillet over medium heat add olive oil and butter. When the butter has melted and the oil shimmers (about 350°F if using a thermometer), add the breaded chicken cutlets in a single layer without overcrowding. Cook 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F. Adjust heat as needed to prevent burning; add more oil between batches if necessary. Transfer cooked cutlets to a paper towel-lined plate and let rest 3 minutes. Squeeze lemon over cutlets before serving.

Toss the chopped Romaine in a large bowl with the Caesar dressing until leaves are evenly coated (start with 1/2 cup dressing and add more to taste). Stir in grated Parmesan Reggiano and croutons if using. For anchovy option: finely chop anchovy fillets and fold into the dressing before tossing, or lay whole fillets or boquerones on top of the plated salad. Adjust salt carefully — anchovies are salty.

Heat a small skillet over medium-high heat. Add 1 tsp extra-virgin olive oil. Add the trimmed snow peas and stir-fry 1–2 minutes until bright green and just tender-crisp. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide the Caesar/Romaine salad between two plates. Place one Chicken Milanese cutlet on each plate next to the salad. Arrange snow peas alongside. Sprinkle an additional tablespoon of grated Parmesan Reggiano over the cutlets and salad. Serve with lemon wedges and offer anchovy or boquerones on the side as a +$2 add-on option.