Crispy Bobby Flay Chicken Milanese Recipe with Zesty Lemon

Crispy chicken milanese emerges as a culinary symphony, dancing between rustic charm and gourmet elegance.

This Italian-inspired delicacy turns ordinary chicken into a golden-crusted sensation that sings with flavor.

Delicate breadcrumbs create an armor of crunchiness, enveloping tender meat in a luxurious embrace.

Professional kitchens and home cooks alike cherish this straightforward yet sophisticated technique.

Each slice promises a sensory explosion of textures that tantalize the palate.

Mediterranean influences whisper through every golden-brown morsel, elevating a simple protein to extraordinary heights.

Sprinkled with fresh herbs and kissed by lemon, this crowd-pleasing dish transforms an everyday meal into a celebration of pure deliciousness.

One bite will transport you straight to the sun-drenched streets of Italy.

Bobby Flay’s Chicken Milanese Ingredient List

• Chicken Breasts: Choose fresh, plump cuts with minimal fat for tender, juicy results.
• Eggs: Select large, room-temperature eggs for smoother coating and better binding.

• All-Purpose Flour, Breadcrumbs: Opt for fine, consistent texture to ensure smooth, even coating.
• Salt, Black Pepper: Use freshly ground black pepper and kosher salt for enhanced flavor depth.

• Lemon: Pick bright, firm lemons with smooth skin for maximum juice and zesty freshness.
• Olive Oil: Select extra virgin olive oil for richer, more authentic Mediterranean flavor.
• Onion: Choose sweet white or red onions for mild, crisp texture.
• Salad Greens: Use mixed spring greens or arugula for peppery, vibrant base.
• Parmesan Cheese: Select aged, hard Parmesan for sharp, nutty undertones.

• Canola Oil: Pick high-smoke-point oil for crispy, golden-brown chicken cutlets.

Equipment Checklist for Chicken Milanese

• Meat Mallet: Heavy tool for tenderizing and flattening chicken breasts.
• Wax Paper: Protective layer for pounding meat without mess.
• Shallow Dishes: Three separate containers for flour, eggs, and breadcrumbs.
• Large Sauté Pan: Wide, deep pan for frying chicken evenly.
• Wire Rack: Allows excess oil to drip off fried cutlets.
• Rimmed Baking Sheet: Catches drips and provides stable surface.
• Medium Bowl: For whisking salad dressing ingredients.
• Whisk: Essential tool for blending dressing smoothly.
• Sharp Knife: Needed for cutting lemon wedges.
• Cutting Board: Safe surface for food preparation.

Cooking Bobby Flay’s Chicken Milanese

• Tenderize Chicken

Grab chicken breasts and wax paper. Sandwich each breast between paper sheets. Pound meat gently until super thin and even, creating delicate cutlets that will cook quickly and evenly.

• Create Crispy Coating Layers

Set up three wide bowls: first with flour, second with whisked eggs, third with seasoned breadcrumbs. Add pinches of salt and pepper to each station for extra flavor punch.

• Transform Chicken Into Crispy Delight

Season chicken with salt and pepper. Dunk each piece through flour, shake off excess, slide through egg wash, then coat completely in breadcrumbs. Press coating firmly to help it stick perfectly.

• Prepare Frying Station

Heat canola oil in a large pan until shimmering. Carefully slide breaded cutlets into hot oil, cooking each side until golden brown and crispy. Place finished pieces on wire rack to drain excess oil.

• Whip Up Fresh Salad Dressing

Combine lemon juice, olive oil, salt, and pepper in a bowl. Whisk until smooth and tangy. Toss fresh greens in dressing, adding a sprinkle of Parmesan for extra zing.

• Serve With Style

Place golden chicken cutlet on plate. Top with dressed salad greens. Add a bright lemon wedge for a fresh, citrusy finish that makes the dish pop.

Flavoring Tips for Flay’s Milanese

• Swap Breadcrumbs: Experiment with panko, cornflake crumbs, or gluten-free alternatives for different textures and flavor profiles.
• Oil Temperature Control: Use a digital thermometer to maintain consistent 350°F oil temperature, ensuring crispy exterior without burning.
• Herb Infusion: Mix dried herbs like thyme, oregano, or Italian seasoning into breadcrumbs for extra depth and aromatic flavor.
• Make-Ahead Magic: Prepare breaded chicken cutlets up to 24 hours in advance, storing them covered in the refrigerator for convenient meal prep.

Serving Suggestions for Chicken Milanese

• Crisp and Vibrant Plate Presentation: Layer the golden-brown chicken cutlet as the star, draping the zesty salad over one side to create a visually appealing contrast of colors and textures.
• Perfect Pairing Companions: Serve alongside roasted vegetables like asparagus or garlic-roasted potatoes to complement the crispy chicken and bright salad.
• Wine and Dine Selection: Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the lemony freshness of the dish.
• Fresh Finish Touch: Scatter some extra Parmesan shavings and chopped fresh herbs like parsley or basil over the top for an elevated, restaurant-style presentation.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 540 kcal

Servings: 4

Storage Notes for Bobby Flay’s Chicken Milanese

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Bread chicken cutlets up to 30 minutes before cooking, covering loosely with plastic wrap and refrigerating to maintain crisp coating quality.
• Refrigerator Storage Solution: Keep leftover chicken cutlets in airtight containers for 3-4 days. Separate layers with parchment paper to prevent soggy breading and preserve texture.
• Freezer-Friendly Technique: Wrap individual uncooked breaded cutlets in plastic wrap, then store in freezer-safe bags for up to 2 months. Thaw overnight in refrigerator before cooking for best results.
• Reheating Hack: Restore crispiness by warming cutlets in a preheated 375°F oven for 10-12 minutes, using a wire rack to prevent bottom from getting soggy. Avoid microwave reheating to maintain original crunch.

Crispy Bobby Flay Chicken Milanese Recipe

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4.6 from 19 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Bobby Flay’s chicken milanese delivers a crispy, golden-brown delight from Italy’s culinary tradition. Perfectly breaded chicken cutlets provide a crunchy exterior that invites you to savor each delectable bite.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts (boneless, skinless, 6 oz / 170 g)
• 2 cups panko breadcrumbs
• ½ cup all-purpose flour
• 3 eggs (large, whisked with water)
• 2 tbsps fresh lemon juice
• ¼ cup extra-virgin olive oil (plus more as needed)
• ½ red onion (thinly sliced)
• 2 oz / 57 g baby arugula
• ¼ cup Parmesan cheese (freshly grated, optional)
• canola oil (for frying)
• lemon wedges (for garnish)
• kosher salt
• freshly ground black pepper

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Instructions

1. Chicken Preparation: Sandwich chicken breasts between wax paper and gently flatten using a meat mallet or rolling pin until uniformly thin, ensuring consistent thickness for even cooking.
2. Seasoning Station: Create three separate shallow dishes with flour, beaten eggs, and breadcrumbs. Season each station with salt and pepper, establishing a flavor foundation for the coating.
3. Breading Process: Season chicken with salt and pepper. Methodically dredge each piece through flour, shaking off excess, then dip into egg wash, allowing drips to fall. Coat thoroughly with seasoned breadcrumbs, pressing gently to secure an even, crisp exterior.
4. Pre-Cooking Setup: Rest breaded cutlets on a wire rack over a rimmed baking sheet, allowing coating to set and prevent sogginess. This can be done up to 30 minutes before cooking.
5. Frying Technique: Heat canola oil in a large sauté pan until shimmering. Carefully cook chicken in single layers, achieving a golden-brown crust by frying approximately 3 minutes per side. Transfer to a clean wire rack and immediately season with salt.
6. Vinaigrette Creation: Whisk lemon juice, salt, and pepper in a bowl. Gradually incorporate olive oil to create a smooth emulsion. Blend in chopped onion and adjust consistency. Toss mixed greens and Parmesan, seasoning to taste.
7. Plating Finale: Arrange crispy chicken cutlets and crown with dressed salad. Accent with fresh lemon wedges to enhance brightness and provide a zesty flavor contrast.

Notes

• Meat Preparation Tip: Flattening chicken evenly prevents uneven cooking and ensures a consistent, crispy texture throughout the cutlet.
• Breading Station Strategy: Create a clean, organized workflow by setting up flour, egg, and breadcrumb stations to coat chicken efficiently and minimize mess.
• Oil Temperature Control: Use medium heat and watch for shimmering oil to achieve perfect golden-brown crust without burning the breadcrumb coating.
• Make-Ahead Advantage: Breaded chicken can rest on a wire rack for up to 30 minutes before cooking, allowing breading to set and create a crispier exterior.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 540
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 210 mg