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Crispy Chicken Milanese with Lemon Wedges Recipe

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Chicken Milanese is a classic Italian dish featuring thinly pounded chicken breasts breaded with a seasoned mix of panko breadcrumbs and parmesan, then pan-fried to golden perfection. This quick and easy recipe yields crispy, tender chicken served with fresh lemon wedges and parsley, perfect for a satisfying meal in under 30 minutes.

Ingredients

Seasoning Mix

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Chicken and Breading

  • 2 chicken breasts (boneless and skinless)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 ½ cups panko breadcrumbs
  • ½ cup parmesan cheese (finely grated)

For Cooking and Serving

  • 1 cup olive oil (for pan-frying)
  • Lemon wedges
  • Fresh parsley (chopped)
  • Additional parmesan cheese (grated, for garnish)

Instructions

  1. Prepare workspace: Line one baking sheet with parchment paper and set another with parchment paper or paper towels and a rack for draining cooked chicken.
  2. Mix seasoning: In a small bowl, combine garlic powder, onion powder, kosher salt, and black pepper. Set aside.
  3. Slice chicken: Cut each chicken breast in half horizontally by pressing an open palm on top of the breast, lifting your fingers, and carefully slicing through to create thinner cutlets.
  4. Pound chicken: Cover each cutlet with plastic wrap, then pound using a rolling pin, heavy skillet, or meat mallet until about ⅓ inch thick. Season both sides with some of the seasoning mix, reserving the rest for the breadcrumb coating.
  5. Organize breading stations: Place beaten eggs in a shallow tray, flour in another shallow tray, and combine the remaining seasoning mix, panko breadcrumbs, and parmesan cheese in a third shallow tray.
  6. Coat chicken: First dredge each piece of chicken in flour, shaking off the excess. Then dip into the beaten eggs and allow excess to drip off.
  7. Press breadcrumbs: Coat the chicken in the breadcrumb mixture, pressing the crumbs onto the surface to fully adhere. Place coated chicken on the parchment-lined baking sheet.
  8. Repeat coating: Continue the flour, egg, and breadcrumb breading process until all pieces are coated.
  9. Cook chicken: Heat olive oil in a large skillet or nonstick pan over medium-high heat. When hot, fry chicken in batches for 2 to 3 minutes per side until golden brown and cooked through.
  10. Drain and serve: Transfer cooked chicken to the prepared rack-lined baking sheet. Sprinkle with a pinch of salt and pepper. Garnish with fresh parsley and additional parmesan cheese, and serve immediately with lemon wedges.

Notes

  • Flattening the chicken ensures even cooking and tenderness.
  • Use a heavy skillet or meat mallet to achieve consistent thickness.
  • Panko breadcrumbs provide a crispier texture compared to regular breadcrumbs.
  • Use fresh lemon wedges to add brightness and cut through the richness.
  • Drain excess oil on the rack lined baking sheet to keep chicken crispy.
  • Cooking in batches prevents overcrowding and sogginess.
  • Leftovers can be stored in the refrigerator for 2 days; reheat in a skillet or oven to retain crispiness.

Find it online: https://justsosavory.com/crispy-chicken-milanese-with-lemon-wedges-recipe/