It’s easy to get stuck in a chicken rut. This month, while the weather’s still delightful and there’s still lots of fresh summer produce, give this super-simple recipe a try. Chicken Milanese is just a fancy way of saying breaded and pan-fried chicken cutlets serves with a squeeze of lemon juice. Every culture has a version: German schnitzel, chicken parm subs in NYC, even chicken katsu from Japan—and, let’s be honest, who doesn’t love a chicken cutlet?
For this recipe, I love to make use of the thin-cut or thin-sliced cutlets from the grocery store. They’re prepped for you! And bonus: They cook really fast. If your grocery store doesn’t sell ‘em, just get regular cutlets, put them between two sheets parchment paper and gently flatten them using the bottom of a heavy kitchen skillet. Problem solved.
My favorite thing about this recipe is how the fresh, crunchy slaw pairs with the warm breaded cutlets. The meal is satisfying and light at the same time, which is a balance I’m always striving to perfect. If you want to make this into fall (when snap peas aren’t readily available), you can swap in snow peas and baby arugula from the boxed-lettuce section of the produce aisle.
photos by Erin Phraner
Ooh! One more thing. If you’re willing to splurge on one extra ingredient, this dinner is even better topped with a few generous shavings for good-quality Parmesan cheese. I mean, what isn’t better with a parm-garnish, right!? Hope you enjoy it! Definitely let us know what you think.
- 1 pound boneless, skinless thin-cut chicken cutlets
- 1 large egg
- 1 cup Italian-style breadcrumbs
- 8 ounce snap peas
- 2 lemons
- PANTRY STAPLES: Kosher salt, freshly ground and extra-virgin olive oil
- Season chicken with salt and pepper. Heat up some olive oil in a large skillet over medium-high heat.
- Lightly beat the egg in a shallow bowl. In another shallow bowl, sprinkle the breadcrumbs. Dip the chicken in the egg, then press in the breadcrumbs to coat, shaking off any excess. Transfer to pan and cook until golden brown and cooked through, 2 to 3 minutes per side.
- As the chicken cooks, thinly slice the snap peas on the bias; transfer to a medium bowl. Drizzle with olive oil and the juice of 1 lemon; sprinkle with salt and toss to coat.
- Serve the chicken topped with the snap pea slaw. Top with fresh Parmesan cheese, if desired.