Sheila's Chicken Milanese

"This goes together pretty quickly and is made even easier by the use of thin-sliced chicken breasts. Served with salad, it is light, refreshing, and delicious!"
photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
Ready In:




  • Preheat oven to 200 degrees.
  • In shallow dish, mix flour with garlic powder, salt, and pepper.
  • In another shallow dish, beat eggs with garlic cloves and lemon zest.
  • In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
  • In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
  • Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture. Fry half (about 4 cutlets) in skillet until golden brown and crisp, turning once. When cooked, drain on a plate lined with a paper towel to absorb any excess oil. Drizzle with 1 T. fresh lemon juice. Transfer to oven to keep warm.
  • Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed. Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice. Transfer to oven to keep warm until ready to serve.
  • To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl. Add remaining ingredients and toss.
  • To serve, place chicken on plate and top with salad mixture.

Questions & Replies

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  1. LifeIsGood
    Excellent! This is similar to a family favorite recipe, so I knew it would be a hit. This recipe adds a delicious and healthy salad and a few additions to the eggs that I don't normally do. I absolutely loved the additions and will be making this often. Thank you! Made for Spring Pick-A-Chef 2014.
  2. CaliforniaJan
    I love recipes like this...fresh tasting and easy to put together. I added a bit of cooked quinoa to the salad and it was fantastic. This is going to be the first recipe in my best of 2013 cookbook!!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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