Chicken Milanese
Thin, tender chicken breast pounded flat, breaded, and pan-fried until golden and crispy—ready in 20 minutes. Serve with lemon wedges for an authentic Italian classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large eggs
- ¾ cup panko breadcrumbs
- 3 tablespoons olive oil
- 1 portion salt and pepper to taste
- 1 whole lemon
Instructions
- 1
Place one chicken breast on a cutting board, then cover it with plastic wrap or a clean kitchen towel.
- 2
Using a meat mallet, rolling pin, or the bottom of a heavy skillet, pound the chicken flat by striking it firmly and repeatedly until it is about 1/4 inch thick all over—the thickness of a coin.
- 3
Repeat steps 1 and 2 with the second chicken breast, then remove and set both aside on a clean plate.
- 4
Pour the flour into a shallow bowl, the panko breadcrumbs into a second shallow bowl, and whisk the egg with 1 tablespoon of water in a third shallow bowl until uniform.
- 5
Sprinkle both sides of each pounded chicken breast lightly with salt and pepper.
- 6
Dredge one chicken breast in the flour bowl, coating both sides and shaking off excess, then lay it on a clean plate.
- 7
Dip the floured chicken into the egg mixture, coating both sides and letting excess drip off, then place it back on the clean plate.
- 8
Press both sides of the egg-coated chicken firmly into the panko breadcrumbs, ensuring they stick evenly, then set it aside on a fresh plate.
- 9
Repeat steps 6, 7, and 8 with the second chicken breast until both are fully breaded.
- 10
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Carefully lay one breaded chicken breast into the hot oil—you should hear a steady sizzle—and cook without moving it for 3 minutes until the bottom is golden brown and crispy like the color of caramel.
- 12
Flip the chicken using tongs or a spatula and cook the second side for 2 to 3 minutes until it is also golden brown and the thickest part registers 165°F on a meat thermometer.
- 13
Transfer the cooked chicken to a clean plate and repeat steps 11 and 12 with the remaining breaded breast.
- 14
Cut the lemon lengthwise into two halves, then cut each half crosswise into two wedges.
- 15
Divide both chicken breasts between two plates and place one lemon wedge on each plate for squeezing over the chicken.
Tools you’ll need
- cutting board
- meat mallet or rolling pin
- three shallow bowls
- whisk
- clean plates
- 12-inch stainless steel or cast iron skillet
- tongs or spatula
- meat thermometer
- sharp knife
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