When I’m looking for a dinner that is a step up from chicken nuggets but still appeals to eaters of all ages, chicken Milanese is just the ticket. Milanese (or milanesa) refers to breading and frying thin cutlets of meat, and you’ve probably heard of similar dishes like veal Milanese, or Wiener schnitzel from Austria. Chicken Milanese may sound fancy, but it’s really just thin chicken breast cutlets prepared in the same way so that it’s crispy on the outside and juicy on the inside.

It’s quite a versatile main dish, requiring nothing more than a simple green salad and some lemon to turn it into a complete dinner. You can even take it a step further and bake it with marinara sauce and mozzarella cheese for a take on classic chicken Parmesan. This recipe makes eight cutlets, which means there’s plenty for dinner. Plus, leftovers are great for throwing in a salad or sandwich for a quick and hearty meal.

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Key ingredients in Chicken Milanese

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Chicken Milanese

Serves 4 to 8

1 medium lemon

4 medium boneless, skinless chicken breasts (2 to 2 1/2 pounds total)

2 teaspoons kosher salt, divided, plus more for sprinkling

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

3 large eggs

1 1/2 cups plain, fine breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 3/4 cups canola oil or vegetable oil

1. Cut one medium lemon into 8 wedges and reserve for serving.

2. Cut four boneless, skinless chicken breasts in half horizontally (also known as butterflying) to get eight pieces total. Pound one piece of chicken at a time: Place between two sheets of plastic wrap or in a large zip-top bag. Use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick.

3. Place the chicken on a baking sheet and season all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

4. Place 1/2 cup all-purpose flour on a large plate. Beat three large eggs in a wide, shallow bowl with a fork until no streaks of egg white remain. Place 1 1/2 cups plain breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the remaining 1/2 teaspoon kosher salt in a second wide, shallow bowl, and stir to combine.

5. Working with one piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Return to the baking sheet in an even layer (they can overlap slightly).

6. Heat 1 3/4 cups canola oil in a large (12-inch) cast-iron or other heavy-bottomed frying pan over medium-high heat until shimmering (a pinch of breadcrumbs dropped into the oil should sizzle immediately). Meanwhile, fit a second baking sheet with a wire rack or line with paper towels.

7. Working in batches of two, carefully add the chicken to the hot oil and fry until cooked through and golden-brown, 2 to 3 minutes per side. Transfer to the rack or paper towels and sprinkle lightly with kosher salt. Serve with the lemon wedges.

Recipe notes

Make ahead: Butterfly and pound the chicken up to two days ahead and refrigerate in an airtight container. The breadcrumb mixture can be made up to one week ahead and stored in an airtight container at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to three days. Reheat in a low oven until warmed through and crisp.

(Christine Gallary is a senior recipe editor and Laura Rege is a contributor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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