Chicken Breast Milanese with Lemon-Herb Pasta
A classic Italian-American dish featuring crispy, golden-fried chicken cutlets served alongside a light and refreshing lemon-herb pasta. This meal is perfect for a satisfying dinner that feels a bit special but is still achievable for a beginner cook.
Ingredients
- •4 boneless, skinless chicken breasts (about 1.5 lbs total)
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups plain breadcrumbs
- •1/2 cup grated Parmesan cheese
- •1/2 teaspoon garlic powder
- •1/4 teaspoon black pepper
- •1/2 teaspoon salt, plus more for seasoning
- •1/2 cup olive oil, plus 2 tablespoons for pasta
- •12 oz spaghetti or linguine
- •4 tablespoons unsalted butter
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh basil, chopped
- •Zest of 1 large lemon
- •Juice of 1 large lemon
- •Pinch of red pepper flakes (optional)
- •Lemon wedges, for serving
Dietary Info
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season both sides lightly with salt and pepper.
- 2
Set up the breading station: In three separate shallow dishes, set up your breading station. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it firmly into the breadcrumb mixture, making sure both sides are well-coated. Set aside on a clean plate.
- 4
Cook the chicken: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Once hot, carefully add 2 chicken cutlets to the skillet (do not overcrowd). Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer cooked chicken to a wire rack set over a baking sheet to drain any excess oil and keep crispy. Repeat with remaining chicken, adding more oil if needed.
- 5
Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- 6
Prepare the lemon-herb sauce: In a separate large skillet or the pot used for pasta (once drained), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped parsley, basil, lemon zest, lemon juice, 2 tablespoons olive oil, and red pepper flakes (if using). Season with salt and pepper to taste.
- 7
Combine and serve: Drain the cooked pasta and add it directly to the skillet with the lemon-herb sauce. Toss to coat evenly. Serve the lemon-herb pasta immediately with the crispy Chicken Milanese on top or alongside, garnished with fresh lemon wedges.
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