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Crispy Chicken Milanese Recipe in Just 45 Minutes

chicken milanese recipe
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A crispy and flavorful breaded chicken dish served with creamy mashed potatoes and a fresh arugula salad.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Lemon wedges, for serving
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups arugula
  • 1/4 cup shaved Parmesan
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
  2. Set up three shallow bowls. Add the flour to one bowl. In the second bowl, whisk together the eggs and water. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and dried parsley.
  3. Dredge each chicken breast in the flour, then dip into the egg mixture, then coat well in the breadcrumb mixture.
  4. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 to 18 minutes, until fork tender. Drain well.
  5. Mash the potatoes with the butter, milk, heavy cream, salt, and black pepper until smooth and creamy. Cover and keep warm.
  6. Heat the olive oil and butter in a large skillet over medium heat.
  7. Add the breaded chicken and cook for 4 to 5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a plate lined with paper towels.
  8. In a medium bowl, toss the arugula with the shaved Parmesan, olive oil, lemon juice, salt, and black pepper.
  9. Serve the crispy chicken Milanese with mashed potatoes and the arugula salad. Add a lemon wedge on top or on the side before serving.

Notes

  • For extra crispiness, let the breaded chicken rest for 5 minutes before frying.
  • You can substitute Yukon Gold potatoes with russet potatoes if preferred.
  • Adjust salt and pepper to taste.

Nutrition

Keywords: chicken milanese recipe, breaded chicken dinner, chicken cutlet with mashed potatoes, arugula salad side, easy comfort food dinner, parmesan crusted chicken

Find it online: https://zoerecipe.com/classic-chicken-milanese-recipe/