Pan-Seared Chicken Milanese with Lemon-Parsley Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken cutlets breaded and pan-seared until golden, served with a fresh lemon-parsley salad for a bright contrast. This Italian recipe, ready in about 25 minutes, pairs skinless boneless chicken breasts, all-purpose flour, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4-inch thick. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 1 beaten large egg, and one with 3/4 cup plain breadcrumbs mixed with 1/4 cup grated Parmesan cheese, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into beaten egg, then coat evenly with breadcrumb mixture. Press breadcrumbs gently to adhere.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate to drain.
  5. Step 5: In a small bowl, whisk together 2 tbsp fresh lemon juice and 1 tbsp olive oil with a pinch of salt and pepper. Toss 2 cups mixed salad greens and 1/4 cup chopped fresh parsley with the lemon dressing.
  6. Step 6: Serve the chicken Milanese hot, topped with the lemon-parsley salad for a refreshing finish.

Frequently asked questions

How long does Pan-Seared Chicken Milanese with Lemon-Parsley Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Milanese with Lemon-Parsley Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Seared Chicken Milanese with Lemon-Parsley Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Milanese with Lemon-Parsley Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Milanese with Lemon-Parsley Salad?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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