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Chicken Milanese

homemade chicken milanese sliced on a plate, sprinkled with flaky salt and served with lemon wedges
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 boneless, skinless chicken breasts, (about 1 pound total), halved lengthwise
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 large eggs
  • 1 ¼ cups panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • 3 tablespoons vegetable oil
  • Flaky salt, for serving
  • Lemon wedges, for serving

Method

  1. Working with 1 chicken cutlet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.
  2. In a shallow bowl, beat the eggs. Combine the panko and Italian seasoning in a separate shallow bowl. Dip each cutlet into the egg, allowing the excess to drip off. Press each cutlet into the seasoned panko to coat evenly.
  3. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add 2 cutlets and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the cutlets and repeat until the other side is golden brown, another 3 to 4 minutes. Transfer the chicken to a paper towel lined plate.
  4. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining cutlets.
  5. Let the chicken rest for 5 minutes, then slice crosswise. Sprinkle with the flaky salt and serve with a wedge of lemon on the side.