It takes just 30 minutes to crisp up restaurant-quality Chicken Milanese and toss together a bright and citrusy arugula salad.This Italian chicken recipe is a company-worthy meal you can totally ace on even a hectic weeknight.A simple breaded and fried chicken cutlet spans many different cultures.

There’s Japanese katsu, Latin American milanesa, German schnitzel, and all of the contenders in the fast food spicy chicken sandwich wars, to name a few.This Chicken Milanese recipe is the Italian version, and it’s so easy (30 minutes easy!) and so flavorful.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsChicken Milanese RecipeRecipe ingredients Ingredient notes Chicken: If you’re starting with regular chicken breasts rather than cutlets, butterfly the chicken so it’s thinner (and has more surface area to coat with herby bread crumbs and Parmesan).Panko: Find these extra crispy Japanese bread flakes in boxes or canisters at most major grocery stores or Asian markets.

If you prefer to make your own bread crumbs: To a food processor, add torn bread pieces (work in batches if necessary).Pulse 3 or 4 times to break up the bread, then let the machine run for a few seconds for coarse crumbs.Preheat oven to 300 degrees.Add ground bread crumbs in a single layer on a rimmed baking sheet.

Bake until dry and toasted, 15 to 30 minutes, depending on how finely they are ground.In a large skillet over medium he

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