Description
Thinly pounded chicken breasts coated in breadcrumbs and pan-fried until golden brown.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, for frying
- 1/4 cup unsalted butter, for frying
- Lemon wedges, for serving
Instructions
- Place chicken breasts between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
- Set up a breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. Mix breadcrumbs, Parmesan cheese, salt, and pepper in the third dish.
- Dredge each pounded chicken cutlet first in flour, shaking off excess. Then dip it in the egg mixture, letting excess drip off. Finally, press it firmly into the breadcrumb mixture to coat both sides evenly.
- Heat olive oil and butter in a large skillet over medium-high heat. The fat should cover the bottom of the pan.
- Carefully place the breaded cutlets in the hot fat, working in batches if necessary to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side, until the coating is golden brown and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Remove the chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with fresh lemon wedges.
Notes
- For crispier coating, chill the breaded cutlets for 15 minutes before frying.
- You can substitute panko breadcrumbs for regular breadcrumbs for extra crunch.
- Serve this dish with a simple arugula salad dressed with lemon juice and olive oil.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 410
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 38
- Cholesterol: 140
Keywords: chicken milanese, breaded chicken, pan-fried chicken, cutlets, italian chicken