Chicken Milanese
A classic Italian dish featuring breaded and fried chicken cutlets, served with a fresh salad and lemon.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (1 cup) all-purpose flour
- (2) large eggs
- (1 cup) breadcrumbs
- (1/2 cups) grated Parmesan cheese
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) dried oregano
- (1/4 cups) olive oil
- (1) lemon (cut into wedges)
- (4 cups) mixed salad greens (like arugula and spinach)
- (1/4 cups) cherry tomatoes (halved)
- (1/4 cups) balsamic vinaigrette
Instructions
- 1
Place 4 boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
In a shallow dish, combine 1 cup all-purpose flour with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano.
- 3
In a second shallow dish, beat 2 large eggs until well combined.
- 4
In a third shallow dish, mix 1 cup breadcrumbs with 1/2 cup grated Parmesan cheese.
- 5
Dredge each chicken breast first in the flour mixture, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- 6
In a large skillet, heat 1/4 cup olive oil over medium heat until hot.
- 7
Add the breaded chicken breasts to the skillet in batches, cooking for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 8
In a large bowl, toss 4 cups mixed salad greens with 1/4 cup balsamic vinaigrette and 1/4 cup cherry tomatoes.
- 9
Serve the Chicken Milanese with the salad on the side and lemon wedges for squeezing over the chicken.
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