Crispy Chicken Milanese Recipe

Chicken Milanese on platter with arugula salad foodiecrush.com

Crispy Chicken Milanese Recipe

This chicken Milanese recipe is perfectly crispy on the outside and tender on the inside and is quick and easy to make at home, coming together in under 30 minutes!

Course Main Course

Cuisine Italian

Keyword chicken milanese

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 477kcal

Ingredients

3 boneless skinless chicken breasts
½ cup all-purpose flour
¼ cup milk
2 eggs , whisked
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup panko bread crumbs
¼ cup oil for frying , divided
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 small shallot , thinly sliced
1 pint cherry tomatoes , halved
2 cups baby arugula
¼ cup basil leaves
1 lemon , cut into wedges

Instructions

Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
One at a time, lightly dredge the chicken breasts first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess, and place on a wire rack. Repeat with the remaining chicken breasts.
Heat 2 tablespoons of oil in a heavy skillet over medium-high. Fry the chicken in batches until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoon of oil to the pan and repeat with the remaining chicken breasts.
In a medium bowl, whisk together the vinegar, olive oil, ½ teaspoon kosher salt, and freshly ground black pepper. Add the shallots and tomatoes and toss to coat. Toss with the arugula and basil. Top the chicken with the arugula salad and serve with lemon wedges.

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