Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko recommended for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup olive oil (or vegetable oil) for frying
- 1 lemon, cut into wedges, for serving
Instructions
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/4 inch thick.
- Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Season both sides of each pounded chicken cutlet with salt and pepper.
- Dredge each chicken cutlet first in the flour, shaking off any excess.
- Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing gently to ensure an even coating.
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place 1-2 chicken cutlets in the skillet, depending on its size, making sure not to overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken Milanese to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining chicken cutlets.
- Serve immediately with fresh lemon wedges.
Notes
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
- Serve with a side of arugula salad or pasta with marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg