Crisp Panko bread crumbscreamy Taleggio cheesesalty prosciutto, fresh arugula and succulent Chicken breast…Milanese chicken… It’s something for dinner!
Soooo, we don’t watch TV. As always. It was a long ago decision to have more productive and relaxing evenings instead of being glued to the TV and it has been life changing. Until Cade was on a business trip and saw Bobby Flay’s new show. It was so much fun watching an episode here or there, and one day we saw a little ad for a role he had done about Chicken Milanese.
Well, I’ve been trying to sell Cade on Chicken Milanese for years, but every time we’ve had it, capers (Cade’s nightmare) have been involved. I couldn’t wait to try this version with prosciutto and taleggio cheese. I admit I’m making this up all by myself but inspired by what he did so please don’t kill the messenger if you find his recipe and it’s different.
But even more important!!! This is our new favorite chicken!!! It’s light and crunchy, with a perfectly moist interior. In addition, there is this wonderfully mild and almost spicy melt of the creamy cheese that melts in your mouth. Topping it off is the perfect balance (remember in my cookbook how I talked about salt, fat, acidity, spiciness?) of peppery arugula and light, tart red wine vinaigrette. It’s incredible!!!
What is Chicken Milanese?
Chicken Milanese is one of the best recipes to learn when you start cooking as it makes a great base to experiment with sauces, toppings etc later on. So what is chicken with milanese?
Chicken Milanese is an Italian style breaded chicken made by first decorating the chicken with butterflies so it’s nice and thin and then dipping it in a breadcrumbs and spice mix for the best breading for breaded chicken.
What do I need to make Milanese chicken?
This easy chicken dinner looks super fancy, but the ingredients are actually very simple. Here’s what you need:
- Chicken Breasts – see the section below for how to smash a chicken breast
- Flour – just plain all-purpose flour
- Kosher salt – adds flavor to the breading
- Black pepper – freshly ground
- Eggs – helps the panko stick to the chicken
- Water – mixes with the egg to create an egg wash that helps with breading
- Panko Breadcrumbs – a Japanese type of breadcrumbs that are extra crunchy
- Canola Oil – used to fry the chicken
- Prosciutto – an Italian raw ham, uncooked and unsmoked and so delicious
- Baby Arugula – imparts a bright, peppery flavor
- Taleggio Cheese – Semi-soft cheese with a creamy texture and mild/earthy flavor, see section below for possible substitutes
Red Wine Vinaigrette
- Dijon Mustard – rounds off the flavor of this dressing so perfectly
- Red Wine Vinegar – gives the dressing its characteristic acidity and flavor
- Lemon juice – preferably freshly squeezed, of course!
- Olive oil – the basis of the dressing, a high-quality olive oil makes all the difference
- Honey – adds a natural sweetness to the dressing
- Fresh Thyme – the flavor this fresh herb adds just can’t be missed. If you can’t use fresh, use 1/3 teaspoon dried
- Kosher salt – because everything needs a little salt
- Black pepper – freshly ground
You can find the dimensions of all the ingredients in the recipe card at the end of the post.
Taleggio cheese
Can you eat the rind of Taleggio cheese?
Yes!! The orange peel is edible and forms a perfect contrast to the creamy interior.
What does Taleggio cheese taste like?
Taleggio cheese is mildly smooth and slightly acidic. It’s the perfect cheese for picky eaters as well as seasoned palates.
Substitute for Taleggio
If you can’t find Taleggio, Gruyere or Fontina would be my choices.
How to smash chicken
Place your chicken breasts on a cutting board and place your hand flat on it to hold it in place. Use a sharp knife to carefully slice into one side of the brisket, starting at the thicker end and ending at the thinner tip, and slide the knife through the meaty brisket.
Open the chest so it resembles a butterfly and cut through the back piece. You now have two thin pieces of chicken.
What goes well with Chicken Milanese?
The Milanese chicken Dish is also very versatile. You can serve it as part of a delicious home-cooked meal with traditional side dishes of roast potatoes and a simple salad, or you can pair this Milanese chicken with some asparagus and a Strawberry Spinach Salad with Brown Sugared Almonds.
But would you like to hear our very favorite way to serve Chicken Milanese? It’s actually about mashed potatoes. I know it may not be what you originally thought, but trust me it’s so, so good!! Just look at ours Panko Crusted Chicken with Lemon Cream Sauce. The stuff is like a gift to eat it over mashed potatoes!
Want to stick with traditional Italian? Chicken Milanese is also what makes your favorite Chicken Parmesan! Our Quick and easy chicken parmesan is one of our favorite dishes that we not only enjoy as a family but can also teach to others who want to learn to cook. Or if you want something a little lighter, try our Healthier Mashed Chicken recipe!
Or if you don’t really find it heavy, you can always serve it with a simple katsu sauce made by combining ketchup, mirin, soy sauce, Worcestershire sauce, sugar, and Dijon mustard.
Our picky youngest just eats it and thinks it’s chicken nuggets. Finally a dinner win for this kid!!
Can You Freeze Milanese Chicken?
We often double our batch of Chicken Milanese so we can freeze half of it for later use.
How to freeze breaded chicken:
- Start by following the recipe for breading the chicken.
- Fry the chicken in the pan until almost completely cooked through. About 5 minutes per side.
- Make sure you read our post on how to cook chicken in a pan to better understand what to do. You don’t want to finish cooking the chicken, as it will be overcooked when you reheat it.
- Allow the chicken to cool and transfer to ziplock bags and freeze for up to 2 weeks.
How to reheat frozen breaded chicken
When you’re ready to eat, place the chicken in the refrigerator for a few hours to thaw.
Spray a baking pan with nonstick spray, add the chicken and bake at 350C for 25 minutes.
They say, “When life gives you lemons, make lemonade,” but I say, “When life gives you chicken, make it.” Milanese chicken!” With that crunchy breading, creamy Taleggio cheese, salty prosciutto, fresh arugula, and tangy red wine vinaigrette…it is easy chicken meal Perfection!
Chicken Milan Recipe Video
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Description
Crispy panko breadcrumbs, salty parmesan cheese, and a tender, juicy chicken breast… Chicken Milanese… This is what’s for dinner!
For the chicken
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Preheat the oven to 350 degrees.
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Place the flour in a casserole dish and season with salt and pepper.
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Beat the eggs and water in another plate until fluffy.
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Place the breadcrumbs in a separate shallow casserole dish.
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Dip the chickens one at a time in flour, egg and finally in breadcrumbs. Set aside on a plate.
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In a non-stick pan, heat 2 inches of rapeseed oil over medium-high heat until the oil begins to shimmer.
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Sear the chicken chops, 1 or 2 at a time in a single layer, until golden brown on each side, about 3 minutes, flip and cook another 3-5 minutes.
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Meanwhile, place a cooling rack in a rimmed baking sheet and place the chicken on top when it’s done. Sprinkle with some salt immediately.
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Place the chops on another rack set over a rimmed baking sheet and place in the oven for about 10-15 minutes to finish cooking.
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Remove from the oven and top with 2-3 slices of cheese. Place under a broiler for about 1-2 minutes or until cheese is melted. Remove from the oven and let rest for 1-2 minutes.
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Tear up a slice of prosciutto and place it on a chicken breast. Do the same with the other three pieces of chicken.
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Sprinkle with arugula and drizzle with the dressing. Enjoy!!
Store leftovers in the fridge for up to 4 days.
Calories: 506kcal
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