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breaded chicken milanese with a salad of tomatoes, lettuce and lemon on a white dinner plate

Ciao Chicken Milanese

parmesan crust, grilled lemon

STARS

It's a very specific style that makes a dish Milanese, and this chicken has it in spades. Coat chicken breasts in fine breadcrumbs and fry to tender, sizzling perfection. Serve them with oven-roasted tomatoes, lemon and arugula salad with balsamic dressing.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Chicken

  • Canola oil for frying
  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten well
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat

Balsamic Vinaigrette 

  • 1/2 shallot, minced
  • ¼ cup balsamic vinegar 
  • ½ tablespoon Dijon mustard
  • ½ teaspoon white sugar
  • ½ cup olive oil
  • ¼ teaspoon salt
  • Pinch black pepper

Salad 

  • 2 lemons, halved
  • 4 medium tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups baby arugula
  • 1/2 cup shaved parmesan cheese
Directions
1
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
2
Heat 1 inch of oil in a shallow skillet to 375°F. 
3
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each with salt and pepper. 
4
Dip the chicken pieces first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. Repeat with each piece of chicken.
5
When the oil is hot, fry the breaded chicken until golden brown, turning once, 4-5 minutes per side. Transfer to the prepared wire rack and cover each piece with a handful of cheese mixture before finishing cooking in the oven until the chicken reaches an internal temperature of 165°F, 10-12 minutes minutes. 
6
Place the lemon and tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast for 10-15 minutes, until soft. Let cool.
7
To make the vinaigrette, combine all the ingredients except the oil in a blender, food processor, or immersion blender. You may also do this by hand using a whisk. As the mixture is blending, slowly add the oil to emulsify.
8
In a large bowl, toss the roasted tomatoes with the arugula, cheese and vinaigrette. Divide the salad and lemon halves between plates and serve with chicken.

Ciao Chicken Milanese

parmesan crust, grilled lemon

STARS

It's a very specific style that makes a dish Milanese, and this chicken has it in spades. Coat chicken breasts in fine breadcrumbs and fry to tender, sizzling perfection. Serve them with oven-roasted tomatoes, lemon and arugula salad with balsamic dressing.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken

  • Canola oil for frying
  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten well
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat

Balsamic Vinaigrette 

  • 1/2 shallot, minced
  • ¼ cup balsamic vinegar 
  • ½ tablespoon Dijon mustard
  • ½ teaspoon white sugar
  • ½ cup olive oil
  • ¼ teaspoon salt
  • Pinch black pepper

Salad 

  • 2 lemons, halved
  • 4 medium tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups baby arugula
  • 1/2 cup shaved parmesan cheese

Directions

1
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
2
Heat 1 inch of oil in a shallow skillet to 375°F. 
3
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each with salt and pepper. 
4
Dip the chicken pieces first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. Repeat with each piece of chicken.
5
When the oil is hot, fry the breaded chicken until golden brown, turning once, 4-5 minutes per side. Transfer to the prepared wire rack and cover each piece with a handful of cheese mixture before finishing cooking in the oven until the chicken reaches an internal temperature of 165°F, 10-12 minutes minutes. 
6
Place the lemon and tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast for 10-15 minutes, until soft. Let cool.
7
To make the vinaigrette, combine all the ingredients except the oil in a blender, food processor, or immersion blender. You may also do this by hand using a whisk. As the mixture is blending, slowly add the oil to emulsify.
8
In a large bowl, toss the roasted tomatoes with the arugula, cheese and vinaigrette. Divide the salad and lemon halves between plates and serve with chicken.