Chicken Milanese is one of those dishes that feels both simple and special at the same time. Crisp, golden chicken, bright lemon, and fresh herbs come together in a way that’s light, satisfying, and perfect for sharing around the table. It’s the kind of meal we return to often. Easy enough for a weeknight, but just right for gathering with family. Serve it over a bed of arugula with a generous spoonful of lemon butter sauce, and alongside a glass of Napa Cuvée Chardonnay for a pairing that feels balanced, fresh, and complete.
Ingredients:
Chicken Milanese
- 4 Boneless, Skinless, Chicken Breasts
- 3 Eggs
- ½ Cup of Flour
- 2 Cup of Panko Breadcrumbs
- ½ Cup of Olive Oil (Canola Preferred)
- 1 Bunch of Parsley
- Salt and Pepper
Lemon Butter Sauce
- 3 Lemons
- 4 Cloves Garlic
- 1 Bunch Parsley
- 1 Cup Chicken Broth
- ¼ Cup Pozzan Sauvignon Blanc
Instructions:
Take the chicken cutlets and season generously with salt and pepper. Cover with cling wrap and tenderize, starting at the thickest part and working outward until evenly flattened.
Chop parsley and mix with panko breadcrumbs in a bowl. Place flour in a second bowl and whisk eggs in a third. Dredge each cutlet in flour, then egg, then coat thoroughly in the panko mixture. Transfer to a sheet pan and repeat.
Heat oil in a pan to about ¼ inch depth. Once hot, fry the chicken for 3–4 minutes per side, or until golden brown. Remove and let rest on a rack.
For the sauce, sauté garlic in a bit of butter until translucent. Add Sauvignon Blanc and simmer for 2 minutes over high heat. Add chicken broth and reduce by half. Stir in butter, whisking until smooth and slightly thickened. Add lemon juice and adjust to taste.
To serve, place a bed of arugula on the plate, top with the chicken, and spoon the lemon butter sauce over. Finish with fresh parsley.
Enjoy with a glass of Napa Cuvée Chardonnay and share it the way we always do, around the table with family.
Suggested Pairing:
Napa Cuvée Chardonnay
