This is my extra-crispy homemade spin on Chicken Piccata Milanese! Thin chicken cutlets are dipped in a lightly seasoned egg mixture, coated in crispy breadcrumbs, parmesan, and fresh parsley, then shallow-fried until beautifully golden. Finished with fresh parsley and a generous squeeze of lemon, the cutlets are perfect served over pasta tossed in a rich tomato sauce for a comforting and satisfying meal.
Butterfly 2 chicken breasts to create 4 thin cutlets. Place the chicken between sheets of baking paper or plastic wrap and gently pound with a meat mallet until evenly thin.
Add the breadcrumbs, grated parmesan, 1 tbsp chopped fresh parsley, salt, and black pepper to a wide plate. Mix until evenly combined.
In a shallow bowl, whisk 1 large egg with 1 tbsp milk, a pinch of salt, and some freshly ground black pepper.
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off. Press it into the parmesan breadcrumb mixture until evenly coated on both sides, then gently shake off the excess.
Place the coated chicken on a clean plate and let it rest for approximately 5 minutes. You can heat the frying pan and oil while the chicken rests.
Pour enough neutral oil into a large frying pan to generously cover the base and heat over medium-high heat. Add the chicken without overcrowding the pan and fry for approximately 2–3 minutes per side, or until the coating is evenly golden and crisp and the chicken is completely cooked through.
Transfer the chicken to a wire rack or paper-towel-lined plate. Sprinkle with additional chopped parsley and serve with fresh lemon wedges. For the classic meal, place the Chicken Piccata Milanese over pasta tossed in tomato sauce.
Chicken Piccata Milanese
Ingredients
Chicken
- 350g chicken breasts (approximately 2 breasts)
- Salt, to taste
- Freshly ground black pepper, to taste
Egg Mixture
- 1 large egg
- 1 tbsp milk of choice, such as soy milk
- Pinch of salt
- Freshly ground black pepper, to taste
Parmesan Breadcrumb Coating
- 5 tbsp breadcrumbs
- 5 tbsp finely grated parmesan
- 1 tbsp finely chopped fresh parsley
- Pinch of salt
- Freshly ground black pepper, to taste
For Frying & Serving
- Neutral oil, as needed for shallow-frying
- 1 tbsp additional chopped fresh parsley
- 1 lemon, cut into wedges
- Pasta with tomato sauce, for serving
Instructions
- Butterfly the chicken breasts to create 4 thin cutlets. Gently pound them with a meat mallet until approximately 5mm thick and evenly flattened.
- Mix the breadcrumbs, grated parmesan, 1 tbsp chopped parsley, salt, and black pepper on a wide plate.
- Whisk the egg, milk, salt, and black pepper together in a shallow bowl.
- Dip each chicken cutlet into the egg mixture, allow the excess to drip off, then coat thoroughly with the parmesan breadcrumb mixture. Gently shake off any loose coating.
- Place the coated chicken on a clean plate and let it rest for approximately 5 minutes.
- Heat enough neutral oil to generously cover the base of a large frying pan over medium-high heat. Fry the chicken for approximately 2–3 minutes per side until evenly golden, crispy, and completely cooked through.
- Garnish with additional chopped parsley and serve with lemon wedges. Place the chicken over pasta tossed in tomato sauce, if desired.
Notes
Tips
Oil Temperature: Test the oil with a few breadcrumbs before adding the chicken. They should begin sizzling immediately without turning dark too quickly. Fry in Batches: Avoid overcrowding the pan, as this lowers the oil temperature and can make the coating less crispy. Check for Doneness: The chicken should be opaque throughout and reach an internal temperature of 74°C. Storage & Shelf Life: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat it in an oven or air fryer until hot and crispy. Microwaving will soften the breadcrumb coating.Tips for Success
Pound the Chicken Evenly: Flatten the butterflied chicken to an even thickness of approximately 5mm. This helps it cook quickly and prevents thicker sections from remaining raw.
Let the Coating Rest: Allowing the coated chicken to rest for around 5 minutes helps the parmesan breadcrumb mixture adhere and reduces the chance of it falling off during frying.
Control the Oil Temperature: Use medium-high heat and allow the oil to become properly hot before adding the chicken. If the oil is too cool, the coating will absorb excess oil; if it is too hot, the parmesan may burn before the chicken cooks through.
Avoid Moving the Chicken Too Soon: Let the first side form a firm golden crust before flipping. Moving it repeatedly can loosen the coating.
Why You’ll Love This Dish
Golden, Crispy Coating: The combination of breadcrumbs and grated parmesan creates a beautifully crisp and flavorful crust.
Tender, Juicy Chicken: Butterflying and gently pounding the chicken breasts allows them to cook quickly and evenly without becoming dry.
High in Protein: Each serving contains approximately 49g of protein before adding the pasta.
Perfect Comfort Food: Crispy parmesan chicken served over tomato pasta makes this a cozy and satisfying dinner.
