If you’re looking for a quick dinner option (literally less than 30 minutes!) that tastes amazing, this delish chicken milanese is for you. I really can’t say enough about how good this dish is! Crunchy fried chicken, peppery arugula, sweet tomatoes, pungent basil, oh my goodness, it’s just divine.
What’s Milanese, you ask? It’s simple really, it’s just a fancy name for a breaded cutlet. Milanese consists of a thin slice of beef, chicken, veal, or sometimes pork, dipped into flour, beaten eggs, and bread crumbs and shallow-fried in oil.
The result is a perfectly crisp, juicy piece of meat that’s the perfect accompaniment to a sweet and tangy topping like bruschetta.
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon fresh thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 eggs, beaten
3/4 cup flour
Olive oil, for frying
Bruschetta, for serving
Arugula, for serving
Balsamic vinaigrette, for serving
Split the chicken breasts in half, by pressing one hand on top of the chicken breast, and slicing through the breast so that you end up with 2 thin cutlets.
Check out this great video showing you how to do just that!
Now, prepare your breading station.
In one bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, add the panko, cheese, garlic powder, paprika, thyme, pepper, and 1/2 teaspoon of salt.
Bread each piece of chicken, starting with the flour, then the egg, and finally the breadcrumbs.
Heat a large frying pan on medium heat, and add enough oil to just coat the bottom of the pan.
When the oil is hot, add the breaded chicken breasts, and cook them for 3-4 minutes per side, or until they’re golden brown and fully cooked.
Drain the chicken Milanese on a plate lined with paper towels.
Serve each cutlet on arugula greens that have been dressed with your favorite balsamic vinaigrette, and top the chicken Milanese with a generous spoonful of bruschetta, and a sprinkle of grated Parmesan cheese, if desired.
This delicious meal is definitely going to be a summertime staple in my kitchen. Enjoy!
Ingredients
- 2 boneless, skinless chicken breasts, split in half
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 eggs, beaten
- 3/4 cup flour
- Olive oil, for frying
- Bruschetta, for serving
- Arugula, for serving
- Balsamic vinaigrette, for serving
Instructions
- Split the chicken breasts in half, by pressing one hand on top of the chicken breast, and slicing through the breast so that you end up with 2 thin cutlets.
- Now, prepare your breading station. In one bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, add the panko, cheese, garlic powder, paprika, thyme, pepper, and 1/2 teaspoon of salt.
- Bread each piece of chicken, starting with the flour, then the egg, and finally the breadcrumbs.
- Heat a large frying pan on medium heat, and all enough oil to just coat the bottom of the pan.
- When the oil is hot, add the breaded chicken breasts, and cook them for 3-4 minutes per side, or until they're golden brown and fully cooked.
- Drain the chicken Milanese on a plate lined with paper towels.
- Serve each cutlet on arugula greens that have been dressed with your favorite balsamic vinaigrette, and top the chicken Milanese with a generous spoonful of bruschetta, and a sprinkle of grated Parmesan cheese, if desired.
