Italian Chicken Milanese Pasta (Easy Lemon Spaghetti)
This Chicken Milanese Pasta is the kind of meal that looks straight out of an Italian restaurant but comes together easily at home. Crispy breaded chicken paired with a light, citrusy pasta dish is the ultimate comfort food, yet fancy enough to impress guests. It’s the perfect dinner recipe to whip up when you want something decadent but doable, all in just 15–20 minutes!
There’s nothing quite as delicious as crunchy breaded chicken with a lemony garlicky pasta sauce and spaghetti! This dish is a super easy weeknight meal that the whole family will love. It is inspired by my famous Panko Chicken Cutlets and even better, my lemon chicken cutlets! If you love these crispy chicken cutlets, you’ll have to try my Chicken Milanese Salad!
Ingredients
Ingredients For the Garlicky Lemon Butter Spaghetti
- Spaghetti: The pasta base of the dish, cooked al dente so it holds its shape and absorbs the sauce.
- Unsalted butter: Forms the base of the sauce, lending richness and a silky texture to the pasta.
- Garlic: Infuses the butter with aromatic depth, creating a fragrant, flavorful sauce.
- Lemon zest and juice: Adds brightness and tang, balancing the richness of the butter and Parmesan.
- Parmesan cheese: Thickens the sauce slightly and adds a savory, umami flavor.
Ingredients For the Chicken Milanese
- Chicken breasts: The main ingredient, pounded thin for quick, even cooking and tender texture.
- All-purpose flour: Forms the first layer of the dredging process, ensuring the egg sticks to the chicken.
- Panko breadcrumbs: Provides a light, crispy coating that stays crunchy even after frying.
- Parmesan cheese: Adds a nutty, savory flavor to the coating and helps achieve a golden brown crust.
Step by Step Instructions
Set up your dredging station: In the first shallow bowl, mix 1 cup all-purpose flour, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning blend. In the second shallow bowl, beat 2 large eggs and season with a pinch of salt and pepper. In the third shallow dish, combine 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese.
Season the chicken: Flatten 2 large chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bread the chicken: Dredge each piece of chicken in the seasoned flour mixture (1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning blend). Dip it into the egg wash (2 large eggs), and coat it in the breadcrumb mixture (1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese), pressing gently to ensure an even coating.
Fry the chicken: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Let the chicken rest for a few minutes.
Cook the spaghetti: Boil 12 ounces spaghetti in a large pot of salted water until al dente (about 8–10 minutes). Reserve 1/2 cup of cooking water before draining.
Prepare the sauce: Melt 4 tablespoons unsalted butter in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1–2 minutes until fragrant. Stir in the zest and juice of 1 lemon and 1/4 cup grated Parmesan cheese.
Combine: Toss the cooked spaghetti into the sauce, adding the reserved 1/2 cup cooking water as needed for a silky texture. Season with kosher salt and black pepper to taste. Toss in 1/4 cup fresh parsley, chopped, and mix well.
Serve: Plate the crispy chicken alongside a mound of garlicky lemon butter spaghetti. Garnish with additional fresh parsley and extra grated Parmesan cheese. Serve with lemon wedges for squeezing over the chicken.
Tips and Notes
- Keep it Crispy: After frying, place the chicken cutlets on kitchen paper (paper towels) to soak up excess oil and keep the coating crunchy.
- Don’t Skip the Pound: Use plastic wrap on your cutting board when pounding chicken to prevent mess and ensure even cooking.
- Perfect Sauce: Reserve some pasta cooking water and add it to the saucepan for a silky texture.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Chicken Milanese Pasta (Easy Lemon Spaghetti)
Equipment
- Meat mallet or rolling pin
- Shallow Bowls (3)
- Large pot
- saucepan
- tongs
- Paper towels
- Skillet
Ingredients
For the Chicken Milanese:
- 2 large chicken breasts skinless, boneless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup traditional breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
For the Garlicky Lemon Butter Spaghetti:
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
Set up your Dredging Station:
- In the first shallow bowl, mix 1 cup all-purpose flour, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning blend.
- In the second shallow bowl, beat 2 large eggs and season with a pinch of salt and pepper.
- In the third shallow dish, combine 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese.
Season the Chicken:
- Flatten 2 large chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bread the Chicken:
- Dredge each piece of chicken in the seasoned flour mixture (1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning blend).
- Dip it into the egg wash (2 large eggs), and coat it in the breadcrumb mixture (1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese), pressing gently to ensure an even coating.
Fry the Chicken:
- Heat 1/2 cup olive oil in a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Let the chicken rest for a few minutes.
Make the Garlicky Lemon Butter Spaghetti
- Cook the Spaghetti: Boil 12 ounces spaghetti in a large pot of salted water until al dente (about 8–10 minutes). Reserve 1/2 cup of cooking water before draining.
Prepare the Sauce:
- Melt 4 tablespoons unsalted butter in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1–2 minutes until fragrant. Stir in the zest and juice of 1 lemon and 1/4 cup grated Parmesan cheese.
Combine:
- Toss the cooked spaghetti into the sauce, adding the reserved 1/2 cup cooking water as needed for a silky texture. Season with kosher salt and black pepper to taste. Toss in 1/4 cup fresh parsley, chopped, and mix well.
Serve:
- Plate the crispy chicken alongside a mound of garlicky lemon butter spaghetti. Garnish with additional fresh parsley and extra grated Parmesan cheese. Serve with lemon wedges for squeezing over the chicken.
Love this dish! It was so easy to make and the lemony spaghetti pasta with the crispy chicken cutlets was such a nice pairing!