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Chicken Milanese Recipe with Caesar Salad Recipe

Chicken Milanese Recipe with Caesar Salad Recipe
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★★★★★

4.9 from 15 reviews

This Chicken Milanese recipe features tenderized chicken breasts coated in a crispy Parmesan and panko breadcrumb crust, pan-fried to golden perfection and topped with fresh Caesar salad. It’s a delightful Italian-inspired entrée that combines crunchy textures with savory, well-seasoned flavors for a satisfying meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 large chicken breasts (halved and flattened)
  • 1/2 teaspoon salt (for seasoning chicken)
  • 1/4 teaspoon pepper (for seasoning chicken)

Coating Station

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt (for seasoning flour)
  • 1/4 teaspoon pepper (for seasoning flour)
  • 1 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt (for seasoning breadcrumbs)
  • 1/4 teaspoon pepper (for seasoning breadcrumbs)
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Other

  • Cooking spray (or small amount of olive oil for frying)
  • Caesar salad for topping

Instructions

  1. Prepare the Chicken: Halve each large chicken breast horizontally and then flatten each piece to an even thickness using a meat mallet or rolling pin. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon pepper to enhance the flavor of the chicken.
  2. Set Up Coating Stations: In three separate shallow bowls, arrange your coating ingredients for an efficient breading process. Beat the eggs in the first bowl until smooth. In the second bowl, mix the all-purpose flour with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the third bowl, combine the panko bread crumbs, grated Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, oregano, garlic powder, and smoked paprika thoroughly.
  3. Coat the Chicken: Dredge each flattened chicken breast first into the seasoned flour, shaking off any excess flour to prevent clumps. Next, dip the floured chicken into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the seasoned breadcrumb mixture so an even and thick crust forms on both sides.
  4. Pan-Fry the Chicken: Heat a large skillet over medium-high heat and spray generously with cooking spray or add a small drizzle of olive oil for a richer taste. Once the skillet is hot, carefully add the coated chicken breasts. Cook for approximately 4 to 5 minutes per side until the crust is golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
  5. Serve: Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Top each cutlet with a generous portion of fresh Caesar salad before serving for a delightful blend of textures and fresh flavors.

Notes

  • For extra flavor, use olive oil instead of cooking spray when frying the chicken.
  • If you prefer a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • To keep the chicken juicy, avoid over-flattening the breasts; aim for an even thickness about 1/2 inch thick.
  • Resting the chicken on paper towels after frying helps reduce excess grease for a crisper crust.
  • The Caesar salad topping adds a refreshing contrast but can be served on the side if preferred.

Nutrition

Keywords: Chicken Milanese, Caesar salad, crispy chicken, Italian chicken recipe, panko crusted chicken, easy dinner recipes

Find it online: https://cheframiflavor.com/chicken-milanese-recipe-with-caesar-salad-recipe/