Growing up in Italy, the dining table was always a celebration of traditional flavors and cultural heritage. The Chicken Milanese, with its perfectly crispy golden crust and tender meat within, became a symbol of family gatherings and shared moments. The simple yet elegant combination of breaded chicken topped with fresh arugula brings back memories of warm Italian evenings filled with laughter and the joy of good food.
How to Make Chicken Milanese
Chicken Milanese is a beloved Italian dish that has become a classic worldwide. It features thinly pounded chicken breasts coated in seasoned breadcrumbs and Parmesan cheese, then pan-fried to golden perfection. While the recipe remains true to its Milan origins, it has evolved to incorporate various herbs and seasonings that enhance its savory profile.
Ingredients
For the Breading:
- 1 cup panko breadcrumbs
- 1/2 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 eggs, beaten
- 1/4 cup extra virgin olive oil
For the Garnish:
- Fresh arugula
- Cherry tomatoes
- Lemon wedges
- Shaved Parmesan
Instructions:
Preparation: Begin by preparing your chicken breasts. Place them between plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet.
Set Up the Breading Station:
- Place flour in one shallow dish
- Beat eggs in a second dish
- Mix breadcrumbs, Parmesan, and seasonings in a third dish
Three-Step Breading Process:
- Coat the chicken in flour, shaking off excess
- Dip in beaten eggs
- Press into seasoned breadcrumb mixture
Pan-Frying:
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 2-3 minutes per side until golden brown and cooked through.
Rest and Serve:
Let the chicken rest for a few minutes before serving. Top with arugula salad and garnish with lemon wedges.
Tips:
- Pounding Technique: Use gentle, even strokes when pounding the chicken to maintain uniform thickness
- Temperature Control: Maintain medium-high heat for optimal browning
- Don’t Overcrowd: Cook in batches if necessary to ensure proper crisping
- Oil Management: Add oil between batches if needed
- Test for Doneness: Internal temperature should reach 165°F (74°C)
What to Serve With
While Chicken Milanese shines on its own, these accompaniments elevate it to restaurant quality:
Fresh Salads:
- Classic Arugula Salad: Dressed with lemon and olive oil
- Caprese Salad: Fresh mozzarella, tomatoes, and basil
- Mixed Green Salad: Light vinaigrette dressing
Pasta Options:
- Spaghetti Aglio e Olio
- Linguine with Lemon Sauce
- Simple Marinara Pasta
Side Vegetables:
- Roasted Mediterranean Vegetables
- Sautéed Spinach with Garlic
- Grilled Zucchini
Ingredient Substitutes
The beauty of Chicken Milanese lies in its adaptability. Here are some common substitutions:
Breadcrumb Alternatives:
- Regular breadcrumbs for panko (texture will be different)
- Gluten-free breadcrumbs for traditional ones
- Ground cornflakes for a unique crunch
Cheese Options:
- Romano cheese for Parmesan
- Pecorino for a sharper flavor
- Dairy-free alternatives for those avoiding dairy
Oil Substitutions:
- Vegetable oil for olive oil
- Grapeseed oil for a neutral flavor
- Clarified butter for rich taste
Final Thoughts
Chicken Milanese is more than just a meal; it’s a testament to Italy’s culinary heritage. Whether served at a casual family dinner or an elegant gathering, this dish brings the warmth and sophistication of Italian cuisine to your table. Its versatility and timeless appeal make it a recipe worth mastering.
