This easy to make Chicken Milanese starts with butterflied chicken breasts that are lightly breaded and pan fried to a golden brown. I plate on a bed of dressed arugula greens and top with herbed mozzarella and tomatoes for a quick, delicious lunch or dinner.
A signature dish hailing from Milan, Italy and typically made using veal, this Chicken Milanese uses chicken cutlets (chicken pounded thin or butterfly a chicken breast for two pieces each).
Each piece gets dusted with flour, dipped in a milk and egg wash and then is dredged in fine breadcrumbs. Sautéd in butter and oil to a golden, crispy brown.
This is one easy and fast dinner and is so versatile for any topping or sauce.
We ate this outside the other evening since there is no kitchen or dining area still. It’s still pretty warm here in San Diego even though we are technically in Fall, but with the house remodel, I need quick and easy meals to make and this is always a hit.
I actually went over to my friend Mary’s (one of my favorite people and taste tester of recipes for me) who graciously let me use her kitchen for this one. I’m thinking one more week and I’ll be cooking up a storm again in my own kitchen. Stay tuned.
I’m using a Caprese type salad as a topping with a squeeze of lemon. Keeping it easy and light! Feel free to add shaved parmesan cheese too if you like.
You can just eat this with shaved parmesan cheese and a squeeze of lemon. It’s a pretty versatile base for different dinners using your favorite sauce like a lemon caper, an herbed cream, you name it!
Easy Chicken Milanese
- 2 chicken breasts (boneless and skinless)
- 2 eggs large
- 1/4 cup milk
- 1/2 cup flour
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 1/4 cups breadcrumbs
- 2 tbsp olive oil
- 4 tbsp butter
- 12 oz mini tomatoes (gold, yellow and red slice in half lengthwise))
- 12 oz mozzarella cheese balls
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/2 tsp Italian Herbs
- 2 tbsp fresh basil (chopped)
- 3 cups arugula greens
- If chicken breasts are large, split by cutting each horizontally to butterfly and create two pieces or pound thin to create pieces to cook evenly.
- In 3 shallow bowls add the flour, salt, pepper and garlic powder to one; the eggs and milk to another and the breadcrumbs to the third.
- Whisk the eggs and milk with a fork to mix. Dust both sides of each chicken cutlet in flour, then dip in egg (shake off excess) and then the breadcrumbs, pressing to adhere. Set aside and repeat for all chicken cutlets.
- Melt half the olive oil and butter in a skillet over medium low heat. Add 2 pieces of the breaded chicken and sauté until the breading is golden brown and the chicken is cooked, 3 to 4 minutes per side (2 to 3 if really thin). Set cooked cutlets aside on a plate and add the remaining oil and butter to the skillet. Sauté the other 2 pieces of chicken, then set aide covered to keep warm.
- In a medium bowl add the tomatoes, cheese, arugula. Pour in the olive oil, vinegar, herbs and season with salt and pepper. Toss to coat and serve over or on top of cooked chicken with slices of lemon.
- Place chicken breast between 2 sheets of plastic wrap and pound until quarter inch thick and even.