Pan-Seared Chicken Milanese with Lemon-Parsley Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Ingredients

• 2 (about 6 oz each) skinless boneless chicken breasts
• 1/2 cup all-purpose flour
• 1 large egg
• 3/4 cup plain breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley leaves, chopped
• 2 cups mixed salad greens

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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.