Chicken Milanese

Chicken Milanese

Golden. Brown. Delicious. GBD for short. We all love food that is golden, brown and delicious. Especially, if it's been breaded and pan or deep fried. Admittedly, the process of breading and frying is not my favorite. The process involves dredging in flour, then in beaten eggs, then in breadcrumbs, and then in the hot oil. This process is also referred to as pané. This process is also a pain. It requires lots of dishes and it's kind of messy and awkward for a Monday night. However, you can't really argue with the results. Chicken Milanese delicious, satisfying and a crowd-pleaser.

I was introduced to this dish a few years ago, by my friend Katie, who is an excellent cook. It consists of breaded, golden-brown cutlet of chicken paired with a refreshing salad. It's really a perfect combination. Maybe the kids won't eat the salad but you can supplement with a vegetable of their choice. Ideally, you want a salad that consists of a lot of crispy vegetables - romaine lettuce, cucumber, red pepper - but, I had to make do with arugula. Still, a great combo.

For this preparation, I bought chicken breasts that had already been fabricated into cutlets. You can butterfly the chicken breasts yourself or pound them out til thin. But you don't want them too thick, so that the exterior doesn't burn while the interior comes up to temperature. 

I prefer to use panko breadcrumbs, which results in a lighter texture. They are pretty widely available now, so I recommend giving them a try if you've never used them before. I'm also a fan of adding grated parmesan cheese to the breadcrumbs. It helps to really caramelize the exterior and of course, it tastes pretty great.


Ingredients: 4 chicken breast cutlets, 2 cups panko breadcrumbs, 1/4 cup grated parmesan cheese, 2 eggs, 2 cups flour, 1 tsp onion powder, 1 tsp garlic powder, salt, pepper, arugula, lemons, olive oil

  1. Season the chicken breast cutlets with salt and pepper.
  2. Put flour, onion powder, garlic powder, 1 tsp of salt in one shallow dish/plate.
  3. Beat the eggs with a splash of water in another shallow dish.
  4. Place the breadcrumbs and parmesan cheese in another shallow dish.
  5. Heat a frying pan with enough olive oil to cover the bottom of the pan.
  6. When the oil is hot but not smoking, dregde the cutlets in the flour and shake off the excess.
  7. Then dip into egg mixture until it's well-coated.
  8. Then place in breadcrumb mixture until well-coated.
  9. Then carefully place in the hot pan.
  10. Repeat with other cutlets.
  11. Do not crowd the pan, otherwse they will cook unevenly. You can place the cooked cutlets in a warm oven while you cook the second batch.
  12. To prepare the salad, toss the arugula with lemon juice, olive oil, salt.
  13. Serve the cutlet with a handful of dressed arugula and a lemon wedge.