This Chicken Milanesa Recipe is a classic dish that's simple to make at home! Fried chicken breast filet topped with milanese sauce and served with a citrusy spring mix salad.
Before I get to this awesome Chicken Milanesa Recipe, I have to tell you about something awesome and major that just happened. I did it. I broke down and hired someone to come help us deep clean the house each month. Do I have time to do this myself? Sure, I guess. Between 9 and 10pm each night and during nap time on the weekends.
Some days, I can keep going and work on the house after I get Eli down. Other nights, I'm doing good if I get the kitchen cleaned up from dinner and throw in a load of laundry. I know I'm not alone here, but it still felt weird to take that step!
The day that she came to clean the house, I was pretty nervous. It's weird to have someone in your house, looking at all the dust bunnies. There's dried raisins stuck to the floor, muddy footprints on the carpet, and toddler treasures everywhere. That night, I came home to a kitchen that was beyond sparkling.
She cleaned out the fridge, deep cleaned the oven, put wood polish on the cabinets, and make my white sink sparkle again. Our kitchen is the hub of activity in our house. I cook daily, and Eli does most of his playing in there while I'm cooking. It really takes a beating and it badly needed more than the nightly wipe down that it gets.
She made it beautiful, and I was terrified to mess up her hard work. So I turned to a skillet meal that I could keep pretty neat and tidy and wouldn't produce many dishes.
This Chicken Milanesa Recipe is a go-to meal anytime we have fresh chicken breast on hand. If you have a lemon, an egg, panko bread crumbs and spices, you can make it happen!
One thing that I really want to emphasize is the thickness of the chicken breasts. Since they only get a quick sear, it's super important that they are thin and uniform in size. Instead of pounding out the breasts, I typically filet them to get them to a ½-3/4 inch size. If there are areas of the breast that are still thicker than that after they are fileted, you can either shave that area down a bit, or you can place the breast in plastic wrap and pound out the thicker area. Up to you!
I used my favorite 12'' skillet for this recipe. You can find it here.
- 4 skinless boneless chicken breast cutlets
- 3 tablespoons olive oil or avocado oil, divided
- 2 large eggs
- 1 ¼ cups panko breadcrumbs
- 3 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- ¾ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice, divided
- 2 cups (packed) spring mix, arugula or baby spinach
- 2 tablespoons Parmesan cheese, shaved or grated
- lemon wedges, for serving
- Filet each chicken breast in two pieces to reduce thickness by half. Chicken breasts should be ½ to ¾ inch in width after you cut them. You can also buy chicken cutlets at the store to skip this step! Pat each chicken breast dry with a paper towel.
- In a small bowl, whisk eggs.
- In a shallow dish, place panko bread crumbs, parsley, oregano, garlic powder, salt and pepper and stir to combine.
- Dip chicken in egg mixture, coat both sides.
- Then, dredge in breadcrumb mixture, coating both sides completely.
- Heat olive oil in large nonstick skillet over medium-high heat. I used a 12'' non-stick skillet.
- Add chicken and sauté until golden brown and cooked through. This will take about 5 minutes per side.
- Transfer chicken to plates; sprinkle with 1 tablespoon of fresh lemon juice.
- Toss lettuce with remaining 1 tablespoon oil ,1 tablespoon lemon juice and Parmesan cheese in medium bowl to coat; then sprinkle with salt and pepper.
- Mound salad on top of chicken and serve with lemon wedges.
- I recommend serving with pasta tossed lightly in olive oil or butter. When you get the perfect bite of crunchy chicken, acidic salad, and pasta, it's perfection!
- Optional Milanesa Sauce: This chicken can be served with white or red sauce, but I prefer it topped with an easy variation of classic Milanesa sauce. You can make it in the same pan once the chicken is done!
- To make this sauce:
- Cook chicken as instructed. Into same pan, add 1 cup of white win and reduce on medium-high heat for several minutes, scraping the bottom of the pan to remove any chicken remaining. Add a generous splash of heavy cream, the juice of ½ lemon, and allow to simmer for an additional 2-3 minutes to thicken. Remove pan from heat, and add 1-2 tablespoon of butter. Stir until butter is melted to give it a glossy finish, then pour over your chicken. Fresh herbs and spices are a great addition!