This easy Barefoot Contessa Chicken Milanese is a quick and crispy dinner that’s both delicious and satisfying. Coated in crunchy Panko and Parmesan, it’s a simple, flavour-packed meal. With fresh salad and a tangy lemon vinaigrette, it’s perfect for a light yet hearty meal using common ingredients you likely already have!
Ingredients Needed
For the Chicken:
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1–1/4 cups seasoned dry Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- Cherry tomatoes, halved
For the Lemon Vinaigrette:
- 8 tablespoons fresh lemon juice
- 3 teaspoons agave or 4 teaspoons sugar
- 2 teaspoons Dijon mustard
- 4 teaspoons white balsamic vinegar
- 1 teaspoon salt
- 16 tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 4 teaspoons minced shallots
How To Make Chicken Milanese
- Make the Lemon Vinaigrette: In a bowl, combine fresh lemon juice, agave (or sugar), Dijon mustard, white balsamic vinegar, salt, olive oil, black pepper, and minced shallots. Whisk until smooth and set aside.
- Prepare the Chicken: Use a meat mallet or rolling pin to pound the chicken breasts to about 1/4 inch thick for even cooking.
- Set up the Breading Station: On a dinner plate, mix the flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the Panko bread crumbs with the grated Parmesan cheese.
- Coat the Chicken: Coat each chicken breast by first dredging it in the flour mixture, then dipping it into the egg mixture, and finally pressing it into the Panko-Parmesan mix to ensure it’s evenly covered.
- Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook 2 or 3 chicken breasts at a time for 2-3 minutes on each side, until golden and cooked through. Add more butter and oil as needed for the remaining chicken.
- Prepare the Salad: Toss the salad greens and halved cherry tomatoes with the prepared lemon vinaigrette, making sure everything is well-coated.
- Serve: Place a mound of salad on each hot chicken breast, sprinkle with extra Parmesan, and drizzle with additional lemon vinaigrette for extra flavour.
Recipe Tips
- Pound the chicken evenly: Make sure to pound the chicken breasts to a uniform thickness (about 1/4 inch) to ensure they cook evenly and stay juicy.
- Press the breadcrumbs firmly: When coating the chicken, press the breadcrumbs down gently to make them stick better, giving a crispier texture.
- Use medium-low heat: Cooking on medium-low heat will prevent the chicken from burning while ensuring it cooks through perfectly.
- Let the chicken rest: After cooking, let the chicken rest for a minute or two to lock in the juices and keep it tender.
- Serve immediately: For the crispiest results, serve the chicken right after it’s cooked while it’s still hot and crunchy.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken milanese in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, warm leftover chicken milanese in a pan over medium heat for about 3 to 4 minutes on each side until crispy and hot.
Nutrition Facts
Serving Size: 1 serving (approximately 171g)
- Calories: 437
- Total Fat: 14g
- Saturated Fat: 2.6g
- Cholesterol: 166mg
- Sodium: 794mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2.1g
- Protein: 36g
- Potassium: 348.5mg
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Barefoot Contessa Chicken Milanese
Description
This easy Barefoot Contessa Chicken Milanese is a quick and crispy dinner that’s both delicious and satisfying. Coated in crunchy Panko and Parmesan, it’s a simple, flavour-packed meal. With fresh salad and a tangy lemon vinaigrette, it’s perfect for a light yet hearty meal using common ingredients you likely already have!
Ingredients
For the Chicken:
For the Lemon Vinaigrette:
Instructions
- Make the Lemon Vinaigrette: In a bowl, combine fresh lemon juice, agave (or sugar), Dijon mustard, white balsamic vinegar, salt, olive oil, black pepper, and minced shallots. Whisk until smooth and set aside.
- Prepare the Chicken: Use a meat mallet or rolling pin to pound the chicken breasts to about 1/4 inch thick for even cooking.
- Set up the Breading Station: On a dinner plate, mix the flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the Panko bread crumbs with the grated Parmesan cheese.
- Coat the Chicken: Coat each chicken breast by first dredging it in the flour mixture, then dipping it into the egg mixture, and finally pressing it into the Panko-Parmesan mix to ensure it’s evenly covered.
- Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook 2 or 3 chicken breasts at a time for 2-3 minutes on each side, until golden and cooked through. Add more butter and oil as needed for the remaining chicken.
- Prepare the Salad: Toss the salad greens and halved cherry tomatoes with the prepared lemon vinaigrette, making sure everything is well-coated.
- Serve: Place a mound of salad on each hot chicken breast, sprinkle with extra Parmesan, and drizzle with additional lemon vinaigrette for extra flavour.
Notes
- Pound the chicken evenly: Make sure to pound the chicken breasts to a uniform thickness (about 1/4 inch) to ensure they cook evenly and stay juicy.
- Press the breadcrumbs firmly: When coating the chicken, press the breadcrumbs down gently to make them stick better, giving a crispier texture.
- Use medium-low heat: Cooking on medium-low heat will prevent the chicken from burning while ensuring it cooks through perfectly.
- Let the chicken rest: After cooking, let the chicken rest for a minute or two to lock in the juices and keep it tender.
- Serve immediately: For the crispiest results, serve the chicken right after it’s cooked while it’s still hot and crunchy.
Barefoot Contessa Chicken Milanese