Lemon Chicken Milanese
Crispy, golden, and bursting with bright citrus flavor, Lemon Chicken Milanese is an irresistible Italian-inspired dish that makes any meal feel special. This quick and easy recipe features tender, pan-fried chicken breasts coated in a flavorful breadcrumb mix infused with Parmesan cheese and lemon zest. The chicken is perfectly paired with fresh, peppery arugula and a squeeze of zesty lemon juice for a refreshing finish. Ready in just 35 minutes, it’s the ideal choice for a weeknight dinner or an elegant weekend occasion. Serve this crisp-on-the-outside, juicy-on-the-inside delight with a drizzle of olive oil and extra lemon wedges for a restaurant-worthy touch. A true crowd-pleaser, Lemon Chicken Milanese combines simple ingredients with timeless flavors for a dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Large eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 tablespoon Lemon zest
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Lemons (for garnish and juice)
- 2 cups Arugula
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch.
In a shallow dish, mix the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
In another shallow dish, whisk together the eggs and milk until fully combined.
In a third shallow dish, combine the breadcrumbs, Parmesan cheese, lemon zest, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken breast in the flour mixture, shaking off excess, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumb mixture. Set the breaded chicken aside on a plate.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Cook two chicken breasts at a time for about 3-4 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Add more oil and butter as needed for the remaining chicken.
Transfer the cooked chicken to a plate lined with paper towels to drain off excess oil.
Serve the chicken warm, topped with fresh arugula and a squeeze of lemon juice. Garnish with lemon wedges on the side.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 10151 mg | 441% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 306.1 g | 612% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1297 mg | 100% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2457 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
