Lemon Chicken Milanese is a bit of a twist on the classic Italian dish which is typically made with veal cutlets.
In this easy chicken Milanese recipe, chicken cutlets are pounded thin then breaded with a mixture of bread crumbs and parmesan cheese. If you are a fan of chicken parmesan you are going to love them! These are flavorful crispy chicken cutlets. They are served with a lemon butter sauce made with fresh herbs on the side. Serve them with a simple salad and you are all set!
Lemon Chicken Milanese is easy and fast to make. It is a simple dish that you can have it on the table in 30 minutes from start to finish! It makes a perfect dinner for a busy weeknight and is also good for entertaining. You can easily make this ahead of time and reheat it when you are ready to serve it.
If you would like to try another Italian chicken recipe, check out Chicken Abruzzi.
SOME THINGS TO KNOW:FAQ’S
WHAT DOES MILANESE MEAN?:
- Milanese style is when you dredge thin slices of meat in a flour mixture, then into beaten eggs and last into breadcrumbs. The breaded chicken is then fried. Check out What Does Milanese Mean?
SPECIAL EQUIPMENT NEEDED:
- 3 pie plates or large shallow bowls for the breading station.
- Large skillet
- Baking sheet
- Meat mallet
WHAT TO SERVE WITH LEMON CHICKEN MILANESE:
- Lemon Parsley Brown Rice
- Herb Roasted Turmeric Potatoes
- Mushroom Spinach Orzo
- Lemon Asparagus Risotto
- If you prefer Panko Breadcrumbs, they can be substituted for the seasoned bread crumbs.
- If you do not have olive oil, vegetable oil or canola oil can be substituted.
- If you do not have fresh parsley, use 2 teaspoons of dried parsley flakes.
- The parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- If you do not use all purpose flour, whole wheat flour can be substituted.
HOW TO STORE LEFTOVER LEMON CHICKEN MILANESE:
- You can keep both the leftover chicken and sauce in the refrigerator for 3-5 days. Place them separate into an airtight container.
- You can freeze both the cutlets and the sauce as well. Place them separately into airtight freezer containers. You can keep them frozen for 2-3 months.
HOW TO REHEAT THE LEFTOVERS:
- Heat the breaded cutlets in the oven to make sure that they stay crispy. Pre-heat the oven to 350 degrees. Place the cutlets in a single layer onto a parchment paper lined baking sheet.It should take 10-15 minutes to heat them through.
- Heat the sauce on the stovetop in a small saucepan over medium low heat.
Lemon Chicken MilanesePrint This
- 2 boneless chicken breasts, ½ pound each
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup seasoned breadcrumbs
- ½ cup parmesan cheese
- 3 tablespoons butter
- 3 tablespoons olive oil
- LEMON WINE SAUCE:
- 2 tablespoons butter
- ½ cup white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon flour
Lay the chicken breast flat on a cutting board. Start at the left and determine the spot which is half of the thickness of the piece of chicken. Slice the chicken breast through to make 2 cutlets. Place a piece of plastic wrap over the chicken cutlets and pound with the flat end of a meat pallet. You want the cutlets to be ¼ inch thick.
Next, set up a dredging station. You will need 3 pie plates or long shallow bowls or dishes.
In the first pie plate, mix together the flour, salt and pepper.
Beat the eggs with the water in the second pie plate.
Mix together the breadcrumbs and parmesan cheese in the third pie plate or dish.
Dip the cutlets into the flour mixture, completely coating them on both sides.
Dip the floured cutlets into the beaten eggs mixture, making sure that they are completely moistened.
Dip the cutlets into the breadcrumb mixture, making sure that the cutlet is completely coated.
Place the cutlets onto a piece of wax paper or a plate until you have finished breading all of the cutlets.
In a large skillet, melt one tablespoon of butter and one tablespoon of oil over medium heat until it is bubbly. Add two of the cutlets to the skillet. Cook for 2-3 minutes on each side until they are cooked through and lightly browned, adding a bit more butter or oil if needed.
Pat off any excess oil with paper towels.
Melt another tablespoon of butter and oil and add the remaining cutlets to the pan. Cook for 2-3 minutes on each side until they are golden brown.
Keep the cutlets warm on a baking sheet in a preheated 200 degree oven while you make the lemon wine sauce.
Melt the butter in a small saucepan. Add the wine and lemon juice and bring to a boil. Reduce the heat to medium low and simmer for 2-3 minutes so that the wine is slightly reduced.
Stir in the parsley. Add 1 teaspoon of flour and whisk it in well. This will thicken the sauce.
Serve the cutlets on a platter with the sauce on the side. You can add lemon wedges as a garnish.
If you want to make the chicken ahead. Place the cutlets on a plate and wrap well. If you need to layer them, place either waxed or parchment paper between the layers. When you are ready to serve them, preheat your oven to 400 degrees. Place the cutlets in a single layer on a baking sheet. Bake for 8- 10 minutes until they are heated through. The lemon wine sauce can be reheated in a small saucepan over low heat.