Chicken cutlets are lightly coated in seasoned breadcrumbs and pan-fried until juicy and crispy golden brown and served with lemon wedges.
Store leftover Chicken Milanese in a covered container in the refrigerator for up to 4 days. Reheat chicken in the oven before placing it under the broiler to make the coating crispy again (flip as needed).
Freeze cooled pieces in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
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Chicken Milanese is a golden, crispy, and quick dish that’s perfect for an easy weeknight dinner.
Season the chicken with salt and black pepper.
Whisk the eggs and milk in a shallow bowl. In a separate shallow bowl, combine the seasoned bread crumbs and Panko. Add the flour to a plate.
Dip each chicken cutlet into the flour, shaking off any excess. Next, dip in the egg mixture, then into the breadcrumb mixture, gently pressing to adhere.
Heat vegetable oil in a large skillet over medium heat.
Cook the chicken for about 3 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined rack and sprinkle with kosher salt.
Cut the lemon into wedges and serve with the chicken.
Use chicken cutlets that are evenly sliced for the best cooking results. If using chicken breasts, cut them in half horizontally and pound to ¼-inch thick.
Let the oil reheat slightly between batches.
The oil temperature should be maintained around 300-325°F for best results.
Calories: 332 | Carbohydrates: 32g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 885mg | Potassium: 551mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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