Herbed Chicken Milanese
Chicken Milanese gets a summery twist by adding tons of fresh herbs to the breading. Italian breadcrumbs are combined with fresh chopped parsley, basil, and lots of grated Parmigiano Reggiano to form a crispy and savoury crust. This Herbed Chicken Milanese is packed with tons of flavour and pairs perfectly with a fresh arugula salad!
A Twist on an Italian Classic
Chicken Milanese is a traditional Italian recipe that originated in Milan, Italy. Traditionally, this dish was made with veal cutlets that were breaded and fried. Since then, the recipe has been adapted to use chicken cutlets and even eggplant as a great vegetarian option! As long as it’s breaded and fried until crisp and crunchy, it can be considered a Milanese!
Adding Fresh Summer Herbs & Parmigiano Reggiano
Traditional Chicken Milanese uses thinly-pounded chicken breasts that are subsequently breaded by coating them in flour, beaten egg, and breadcrumbs before being fried in olive oil. While this original recipe is delicious on its own, I wanted to add lots a fresh summery flavour by adding fresh herbs to the breading.
I opted for fresh basil and parsley to add lots of brightness and freshness to the breading. I also added Parmiginao Reggiano cheese to add flavour and to help achieve a crispier crust. These additions are so simple, but make a big impact on the flavour of this recipe!
Why Herbed Chicken Milanese is a Great Summer Recipe
- No Oven Needed: One of the best things about Chicken Milanese is that it doesn’t require the use of an oven. Instead, the chicken is quickly pan-fried, keeping your kitchen cool even on the hottest days.
- Minimal Ingredients: With just a handful of ingredients – chicken breasts, fresh herbs, Parmesan cheese, breadcrumbs, and a few pantry staples – this recipe is wonderfully straightforward. It allows the fresh, seasonal produce to shine without overwhelming you with a long list of components.
- Seasonal Produce: Summer is the perfect time to enjoy the abundance of fresh herbs and greens. Pair your Chicken Milanese with a simple arugula salad, dressed lightly with lemon juice and olive oil. The peppery arugula complements the rich, herbaceous chicken beautifully, making for a well-rounded and refreshing meal.
- Pairs Great with White Wine: I paired this Herbed Chicken Milanese with a cool glass of 2022 Ortega from Blue Grouse Winery. This wine has a bright, almost citrusy flavour, that cuts through the fried breading and enhances the flavours of the recipe!
Get the Recipe: Herbed Chicken Milanese
Herbed Chicken Milanese
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups seasoned Italian breadcrumbs
- ¼ cup flat leaf parsley finely chopped
- 4 large basil leaves julienned
- ¼ cup Parmigiano Reggiano cheese grated
- Sea salt
- Ground black pepper
- 1 cup olive oil for frying
For the Arugula Salad:
- 4 cups fresh baby arugula
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 cup Parmigiano Reggiano cheese shaved
Instructions
- Begin by preparing the chicken breasts. Use a sharp knife to slice each chicken breast through the middle to create four thin chicken breasts. Place the chicken breasts between two sheets of parchment paper and use a meat mallet (or rolling pin) to pound the chicken breasts so that they are even and about 1-cm thick. Season each side of the chicken breast with salt and pepper and set aside.
- Set up your breading station. Add the flour to one shallow bowl and season lightly with salt and pepper. Beat the eggs in a separate bowl and season lightly with salt and pepper. Place the breadcrumbs in a separate bowl and add the chopped parsley, basil, Parmigiano Reggiano cheese, and a bit of salt and pepper. Mix to combine and set aside.
- Heat a large frying pan over medium heat. Once hot, add the olive oil. Let the olive oil heat up while you bread the chicken.
- To bread the chicken, dip one of the pounded chicken breasts into the flour and coat evenly on both sides. Shake off the excess, then dip into the egg on both sides. Shake off the excess then dip into the breadcrumb mixture and coat evenly on both sides. Once fully coated, place on a separate plate and repeat for the remaining chicken breasts.
- Once the oil is hot, add the chicken to the pan and fry for 4 to 5 minutes per side, or until golden brown. Fry the chicken in batches as to not overcrowd the pan. Once cooked, set aside on a metal rack to drain the oil. Repeat for the remaining chicken breasts.
- Once the chicken in cooked, make the salad dressing by combining the lemon juice with olive oil and a bit of salt and pepper. Pour over the baby arugula and toss to combine.
- To serve, place a chicken breast on a serving plate and top with a handful of the arugula salad. Garnish with a few shavings of Parmigiano Reggiano and serve immediately with a glass of white wine. Enjoy!
Notes
- Toss the arugula salad with the dressing right before serving. Arugula wilts very quickly and is best tossed with the dressing and served immediately to avoid this.
- If you are unsure that the chicken in cooked, use a meat thermometer to ensure that the chicken is cooked to 165 degrees F internally. If it is undercooked, either return to the pan to fry for another few minutes per side, or bake in the oven at 350 degrees F for 10 minutes.
Nutrition
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