Entrée: Italy – Pollo alla Milanese (Chicken Milanese)

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 10 min

Cook 10 min

Total 20 min

Ingredients

2 boneless, skinless chicken breasts, about 1 lb total (454 g total)
2 eggs, beaten
1 cup (120 g) all-purpose flour
1 1 / 2 cups (150 g) fine breadcrumbs
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) olive oil
1 garlic clove, optional
Lemon wedges, to taste
Fresh arugula or mixed salad, optional
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, optional

Instructions

1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper.
2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly.
3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling.
4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding.
5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley.

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