Entree: Italy – Lombardy – Pollo alla Milanese (Milanese-style breaded chicken cutlets)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, halved and pounded into cutlets, approx. 6 oz (170 g) each
- 1 cup (120 g) fine dry breadcrumbs (preferably fresh)
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten, approx. 3 1/2 oz (100 g)
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) olive oil (for frying) plus additional as needed
- 2 tbsp (28 g) unsalted butter (for frying)
- 2 cups (60 g) fresh arugula (optional, for serving)
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges, for serving
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 4 boneless skinless chicken breasts, halved and pounded into cutlets, approx. 6 oz (170 g) each
- 1 cup (120 g) fine dry breadcrumbs (preferably fresh)
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten, approx. 100 g
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) olive oil (for frying) plus additional as needed
- 2 tbsp (28 g) unsalted butter (for frying)
- 2 cups (60 g) fresh arugula (optional, for serving)
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges, for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Place flour in one shallow dish, beat eggs with milk in a second dish, and place breadcrumbs with chopped parsley in a third dish. Season cutlets with salt and pepper.
2. Dredge each cutlet first in flour, then dip into egg mixture, then press into breadcrumbs to coat evenly.
3. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Fry cutlets in batches, 2–3 minutes per side, until deep golden and cooked through.
4. Transfer cooked cutlets to a paper towel–lined rack to drain briefly; keep warm in a low oven if making multiple batches.
5. If serving with arugula, toss arugula with a light drizzle of olive oil and a pinch of salt. Serve cutlets immediately with lemon wedges and arugula on the side.