Easy Chicken Milanese Recipe

Amazing Chicken Milanese Recipe: Simple and Delicious

chef jean pierre 200x200 1Chef Jean-Pierre
This is one of my favorite chicken recipes. Super easy to make and really delicious!. Milanese features thin slices of chicken breaded and pan-fried. Serve it with squeezed lemon and an arugula salad or prepare a lemon caper sauce like this recipe.
4.65 from 31 votes
Servings 4 Servings

Recipe Video

Recipe Ingredients

For the Chicken

  • 4 six-ounce Chicken Scaloppini ¼ inch thick maximum
  • 2 Eggs, lightly beaten
  • 1 cup Flour for dredging
  • 2 cups Panko, seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
  • 3 tbsp grated Parmesan
  • 1 tbsp Eureka Lemon Virgin Olive Oil

For the Sauce

  • 1 tbsp Eureka Lemon Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • 2 Shallots (or Onion if you do not have shallots) – fine dice
  • ¾ cup Chardonnay
  • ½ cup Heavy Cream
  • ½ cup Lemon Juice

  • ½ Lemon Zest
  • ½ cup Chicken Stock
  • 1 tbsp Cornstarch diluted in 1 ½ tablespoon water (if necessary)
  • 2 tbsp Non-Pareil (small) Capers
  • 3 to 4 tbsp Sweet Butter cut into small cubs
  • Salt and Pepper to taste

For the Salad

  • ¼ lb Arugula
  • 2 tbsp White Sicilian Lemon Balsamic Vinegar
  • ¼ cup Eureka Lemon Virgin Olive Oil
  • Juice of 1 Lemon
  • 1 large tbsp Dijon Mustard
  • Salt & Pepper to taste

Recipe Instructions

For the Chicken

  • Preheat Oven to 375°F
  • Place the chicken breast between 2 sheets of plastic wrap.  Flatten to ¼ inch thick.  Or cut them in half lengthwise with a slicer.  Dip them in the flour, then the egg mixture, and finish in the seasoned panko with the cheese.  Heat the oil in a non-stick skillet.  Cook for 2 to 3 minutes on each side until golden brown.  Transfer to oven and bake until inside temperature reaches 165°

For the Sauce

  • In a sauté pan when hot, add olive oil and butter when light golden brown, add the shallots and cook until light golden brown.  Add the wine, salt and pepper and let reduce until about half is left, then add the lemon juice & zest.  Add the chicken stock, cornstarch (if necessary), capers, parsley and cream.  Bring to a boil and set aside.  Off the heat, add the butter. Adjust with salt and pepper.

For the Salad

  • Using a blender mix the oil, vinegar, salt and pepper to create an emulsion.  At the last minute mix the dressing with the Arugula

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