Chicken Schnitzel Milanese

Chicken Schnitzel Milanese 2
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


4 (6-ounce) boneless, skinless chicken breast halves
2 eggs
1tablespoon milk
1cup plain panko breadcrumbs
1/2cup freshly grated Parmesan cheese
1/2cup flour
1/2teaspoon coarse salt, divided
1/2teaspoon garlic powder
6tablespoons olive oil, divided
4teaspoons fresh lemon juice
Freshly ground black pepper
3cups arugula
1/2small red onion, thinly sliced


  1. Preheat oven to 200F.
  2. Cut each chicken breast in half lengthwise, cutting to, but not through, other side. Open up like a book. Place between pieces of plastic wrap and pound to about 1/4-inch thickness.
  3. Place flour in a dish. Combine panko and Parmesan and place in a second dish. Beat eggs with milk and place in a third dish. Sprinkle 1/4 teaspoon salt and garlic powder on chicken. Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wire rack 15 minutes to set.
  4. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to an ovenproof plate and keep warm in oven. Add 2 remaining tablespoons oil (or more as needed), and cook remaining 2 cutlets.
  5. Whisk remaining 1 tablespoon oil with lemon juice in a medium bowl. Add remaining 1/4 teaspoon salt and pepper. Add arugula and onion, and toss. Arrange chicken on serving plates and top with salad.
Recipe by Laraine Perri, courtesy of the National Chicken Council

Nutritional Info *per serving

  • Calories 640
  • Fat 32g
  • Saturated Fat 7g
  • Cholesterol 210mg
  • Sodium 860mg
  • Carbohydrate 35g
  • Fiber 2g
  • Sugars 4g
  • Protein 50g