Photo: Lily Banse
Chicken Milanese
11 ingredients
Serves 4.
openrecipes
These crispy chicken breasts are prepared using a technique called panfrying. The chicken is flattened into cutlets and coated with flour, beaten eggs, and a mixture of panko and Parmigiano-Reggiano cheese. Then the chicken is quickly fried in a small amount of oil over high heat, producing a golden brown crust on both sides.
Estimated Nutrition (whole recipe, rough)
1055
Calories
59g
Protein
45g
Fat
102g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves, each about 6 oz., pounded 1/2 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/4 cups panko
- 1/4 cup grated Parmigiano-Reggiano cheese
- 6 Tbs. vegetable oil
- 2 Tbs. unsalted butter, melted
- 1 Tbs. plus 2 tsp. fresh lemon juice
- 1 1/2 Tbs. extra-virgin olive oil
- 4 oz. arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes