Description
Classic chicken milanese offers a crispy, golden-crusted chicken breast that delights palates with Italian-inspired flavors. Simple ingredients and quick preparation ensure you can enjoy this restaurant-quality dish at home.
Ingredients
Scale
- 6 chicken breasts (boneless, skinless)
- ½ cup Parmesan cheese (freshly grated)
- 1–¼ cups Panko bread crumbs (seasoned, dry)
- 1 cup all-purpose flour
- 2 eggs (extra-large)
- 16 tablespoons/1 cup extra virgin olive oil
- 8 tablespoons lemon juice (fresh)
- 4 tablespoons white balsamic vinegar
- 4 tablespoons shallots (minced)
- 2 tablespoons Dijon mustard
- 3 tablespoons/4 teaspoons agave or sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper (freshly ground)
- Unsalted butter
- Good olive oil
- Salad greens (for 6, washed and spun dry)
- Cherry tomatoes (halved)
- Parmesan cheese (extra, for serving)
Instructions
- Vinaigrette Preparation: Whisk lemon juice, agave nectar, Dijon mustard, white balsamic vinegar, kosher salt, extra virgin olive oil, black pepper, and minced shallots until smoothly emulsified.
- Chicken Preparation: Pound chicken breasts to uniform 0.25-inch thickness using a meat mallet, creating consistent cutlets for even cooking.
- Breading Station Setup: Arrange three plates – first with seasoned flour, second with egg wash, third with combined Panko breadcrumbs and Parmesan cheese.
- Coating Technique: Dredge each chicken cutlet in flour, dip thoroughly in egg wash, then press firmly into breadcrumb mixture, ensuring complete coverage for a golden crust.
- Cooking Process: Heat skillet with butter and olive oil over medium-low heat, carefully placing breaded cutlets and cooking 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
- Salad Assembly: Toss mixed greens and cherry tomatoes with prepared vinaigrette, coating ingredients delicately for maximum flavor infusion.
- Plating Finale: Position crispy chicken cutlet as base, top with dressed salad, sprinkle additional Parmesan, and drizzle vinaigrette for an elegant presentation.
Notes
- Master Meat Pounding: Ensure uniform 1/4-inch thickness for consistent, even cooking and crispy breading that cooks perfectly without burning or remaining raw in center.
- Breading Station Strategy: Set up three separate plates to create a smooth, mess-free coating process that guarantees maximum crunch and flavor adherence.
- Temperature Control Matters: Use medium-low heat to prevent burning breading while achieving golden-brown exterior and ensuring chicken cooks thoroughly without drying out.
- Vinaigrette Freshness Tip: Whisk dressing ingredients just before serving to maintain vibrant flavors and prevent separation, creating a bright, zesty complement to crispy chicken.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 670
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 180 mg