Description
Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts coated in a crispy Parmesan and panko breadcrumb crust. This recipe offers two cooking methods: pan-frying for a traditional taste with a golden crust, and air-frying for a healthier, oil-light option. Served with fresh lemon wedges and arugula salad, this quick and flavorful chicken dish makes a perfect meal in just 30 minutes.
Ingredients
Chicken and Breading
- 1-1/2 pounds boneless, skinless chicken breasts or thin-sliced chicken cutlets (about 3-4 breasts or 6-7 cutlets)
- 1/3 cup all purpose flour
- 2 large eggs
- 1 teaspoon cool water
- 1-1/4 cups unseasoned Panko breadcrumbs
- 1/4 cup grated Parmigiano Reggiano
- Kosher salt, to taste
- Black pepper, to taste
For Cooking
- Olive oil, vegetable oil, or clarified butter (for frying, not extra-virgin olive oil)
- Olive oil or vegetable oil spray (for air frying)
For Serving
- Lemon wedges
- Arugula salad
Instructions
- Prepare the Chicken: If using boneless chicken breasts, slice them horizontally into two thinner halves. Pound these halves or pre-cut chicken cutlets with a meat mallet between layers of plastic wrap or inside a zip-top bag until they are about 1/4-inch thick for even cooking and tenderness.
- Set Up Breading Stations: Arrange three plates or shallow trays. In the first, combine the flour with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In the second, beat the eggs with cool water, adding a pinch of salt and pepper. In the third, mix together the panko breadcrumbs, grated Parmigiano Reggiano, and a pinch of salt.
- Bread the Chicken: Dredge each chicken cutlet in the seasoned flour, coating both sides and shaking off excess. Next, dip into the egg wash to coat thoroughly, then press into the panko-Parmesan mixture until evenly covered. Let excess breadcrumbs fall off before moving to the next piece.
- Pan-Fry the Chicken: Heat about 1/4 inch of oil or clarified butter in a large skillet over medium-high heat until shimmering. Cook the chicken cutlets in batches (2-3 at a time) without crowding the pan, for 3-4 minutes per side. Cook until the internal temperature reaches 165°F and the crust is golden and crispy.
- Finish and Serve Pan-Fried: Transfer cooked cutlets to a platter, sprinkle with kosher or sea salt, and squeeze fresh lemon juice over them. Serve with arugula salad on the side.
- Air-Fry Option: Spray each breaded chicken cutlet on both sides lightly with olive or vegetable oil spray. Place them in the air fryer basket in a single layer.
- Air-Fry the Chicken: Cook at 390-400°F for 10-15 minutes total, flipping once halfway through, until the chicken is cooked through and the breading is golden and crispy. Cooking time may vary by air fryer model; monitor closely the first time.
- Finish and Serve Air-Fried: Remove cutlets from the air fryer, sprinkle with salt and a squeeze of lemon juice. Serve with arugula salad for a lighter alternative.
Notes
- For even cooking, pounding the chicken to about 1/4 inch thickness is essential.
- Use clarified butter, vegetable oil, or regular olive oil for frying to avoid burning; avoid extra-virgin olive oil due to its low smoke point.
- Cooking times may vary depending on the thickness of cutlets and air fryer model; use a meat thermometer to ensure chicken reaches 165°F.
- Panko breadcrumbs mixed with Parmigiano Reggiano create a flavorful and crisp coating.
- Serve immediately for the best crisp texture; leftover chicken can be reheated but may lose some crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
