Easy Cast Iron Chicken Milanese Recipe
Golden, crispy, and kissed with lemon—Chicken Milanese is the kind of weeknight dinner that feels like a weekend indulgence. This pan-fried classic gets a fresh twist with a peppery arugula salad, juicy orange segments, and a zippy lemon-Dijon vinaigrette. It’s the perfect balance of crunch, brightness, and comfort.
How To Make Chicken Milanese in Cast Iron
Ingredients (Serves 2)
For the Chicken:
2 boneless, skinless chicken breasts (7–8 oz each)
1/3 cup all-purpose flour
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 tbsp grapeseed or canola oil
2 tbsp unsalted butter
Fine sea salt, to finish
Extra grated Parmesan, for serving
For the Salad:
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
1 tsp whole grain Dijon mustard
1/4 cup extra-virgin olive oil
1/2 tsp coarse kosher salt
Freshly ground black pepper, to taste
2 cups arugula
1/4 cup sliced Castelvetrano olives
1 orange, segmented
Step-by-Step Instructions
1. Make the Lemon-Dijon Dressing
In a small bowl, whisk together the lemon zest, lemon juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking until the dressing emulsifies. Season with salt and pepper to taste. Set aside.
2. Prep the Chicken
Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag. Using the flat side of a meat mallet, gently pound the chicken to an even 1/4-inch thickness.
3. Set Up a Dredging Station
Prepare three shallow dishes:
Dish 1: Combine flour, kosher salt, and black pepper.
Dish 2: Beat the egg until smooth.
Dish 3: Mix panko breadcrumbs with grated Parmesan cheese.
4. Bread the Chicken
Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the beaten egg, ensuring full coverage. Finally, press into the panko-Parmesan mixture, coating thoroughly.
5. Fry to Golden Perfection
Heat the oil in a skillet over medium heat. Once hot, add the butter and swirl until melted and foamy. Add the breaded chicken and cook for about 3 minutes per side, or until golden brown and an internal temperature of 150°F is reached. Transfer to a plate and sprinkle with fine sea salt.
6. Assemble the Salad & Serve
In a bowl, toss the arugula, sliced olives, and orange segments with 1–2 tablespoons of the lemon-Dijon dressing. Drizzle a bit more dressing over the fried chicken, then top each piece with a generous mound of the salad. Finish with a sprinkle of grated Parmesan and serve immediately.
FAQs
What is Chicken Milanese?
Chicken Milanese is an Italian dish featuring thinly pounded chicken breasts that are breaded and pan-fried until crispy. It's often served with a fresh salad and a squeeze of lemon.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as they may take slightly longer to cook through.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs can be used, but panko provides a lighter, crispier texture.
Is there a substitute for Castelvetrano olives?
Yes, you can use other green olives like Manzanilla or even black olives, though the flavor profile will change slightly.
Can I make the dressing ahead of time?
Absolutely. The lemon-Dijon dressing can be made up to 3 days in advance and stored in the refrigerator.
What sides pair well with Chicken Milanese?
Besides the arugula salad, consider serving with roasted potatoes, steamed vegetables, or a light pasta dish.
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