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chicken and salad on a plate

Chicken Milanese

This Chicken Milanese recipe is one of those incredibly flavorful dishes that is possible to have on the table in under 1 hour.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Italian
Keyword: chicken, healthy, Italian, Italian food, Milanese, under 1 hour
Servings: 4 servings
Calories: 897kcal

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Equipment

  • cast iron skillet
  • 3 quart heavy bottomed saucepan
  • whisk

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Chicken Milanese

      For the Sage and Lemon Butter Reduction

      • 6 tablespoons cold unsalted butter, cut into tablespoons
      • 2 medium shallots, minced
      • 1 cup heavy cream
      • 1 cup white wine I am using a Riesling
      • 1 cup chicken homemade stock
      • 10 to 15 leaves fresh sage, scored with a sharp knife but left more or less in tact at the base
      • 2 teaspoons freshly squeezed lemon juice
      • pinch Aleppo pepper
      • Salt and freshly ground white pepper

      For the Chicken Cutlets

      • 1 cup seasoned dry breadcrumbs
      • 1/2 cup panko Japanese breadcrumbs
      • 1/4 cup freshly grated Parmigiano-Reggiano cheese
      • Finely grated zest of 1 large lemon
      • 1 1/2 teaspoons Herbs de Provence
      • 2 large eggs, beaten
      • 4 6-ounce chicken breast cutlets, pounded 1/4 inch thick alternatively, 2 large breasts cut lengthwise in half, pounder to 1/4 inch thickness
      • Salt and freshly ground black pepper
      • Vegetable oil, for frying *note: NOT olive oil
      • 1/4 cup chopped fresh parsley
      • About 2 cups of salad greens of your choice, dressed lightly with olive oil, a squeeze of lemon, salt and pepper, tossed so all leaves are coated.

      Instructions

      The Method

        To Prepare the Sage and Lemon Butter Reduction

        • In a medium non-stick saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Lower the heat to simmer, and add the sage, lemon juice and Aleppo pepper. (Because the solids will be removed at the end, I throw the sage in scored and slightly muddled rather than chopped). Simmer over moderate heat stirring occasionally until reduced to 1 1/2 cups, about 20 to 30 minutes depending on your stove’s temperature. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Season with salt and white pepper and cover. Allow to warm on burner at lowest setting while cutlets are prepared.

        To Prepare the Chicken Cutlets

        • In a shallow bowl, combine the breadcrumbs, panko, cheese, lemon zest and Herbs de Provence. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the breadcrumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
        • In a large cast iron skillet, heat 1/4 inch of vegetable oil until shimmering. Add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, 4 minutes. Transfer to brown paper bags or paper towels to drain. Toss your greens in olive oil and a squeeze of fresh lemon or dressing of choice. Add salt and freshly cracked pepper if desired.

        Plating this Dish

        • Strain all solids from the sage lemon butter reduction through a fine meshed sieve and discard. Plate one cutlet to each dish and spoon the sauce over the chicken. Arrange a neatly piled forkful of the greens atop the chicken. Serve with any remaining sage lemon butter reduction.
        • Serve this dish with a full bodied white Cabernet or an Old Vine Zinfandel. Alternatively, and my personal favorite, a white Cabernet which is especially bright such as the Legende in the post suggestion above.

        Nutrition

        Serving: 4servings | Calories: 897kcal | Carbohydrates: 34g | Protein: 62g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 359mg | Sodium: 967mg | Potassium: 1163mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2023IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 4mg

        Please note that the nutrition information provided above is approximate and meant as a guideline only.