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. If you love these crispy chicken cutlets, you’ll have to try my Chicken Milanese Salad! It’s a fresh, simple salad with the perfect chicken cutlets.
Why You’ll Love This Recipe
- Crowd-Pleaser: The crispy chicken cutlet and buttery, garlicky pasta are guaranteed hits with the whole family.
- Quick & Easy: With simple steps and fresh ingredients, this meal feels fancy without taking a lot of time.
- Versatile: Works for a casual weeknight dinner or as an elevated dish for special occasions.
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.
- Fresh parsley: Brings a fresh, herby finish to the dish, enhancing its overall flavor.
- Kosher salt and black pepper: The final layer of seasoning, ensuring every bite is balanced and flavorful.
Ingredients For the Chicken Milanese
For a visual of the ingredients below, please check out my chicken cutlet recipe.
- Chicken breasts: The main ingredient, pounded thin for quick, even cooking and tender texture.
- Salt and pepper: Seasoning essentials that enhance the natural flavor of the chicken.
- All-purpose flour: Forms the first layer of the dredging process, ensuring the egg sticks to the chicken.
- Garlic powder: Adds a subtle depth of flavor to the coating, complementing the Italian herbs.
- Italian seasoning blend: A mix of herbs like oregano and basil that give the dish its classic Italian flavor.
- Eggs: Acts as the binding agent, helping the breadcrumbs adhere to the chicken for a perfect crust.
- 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.
- Olive oil: Used for frying, it infuses the chicken with richness while helping it cook evenly.
Substitutions
- Breadcrumbs: Substitute gluten-free flour and breadcrumbs for a gluten-free version of this dish.
- Vegetable Oil: Swap olive oil for vegetable oil if that’s what you have on hand.
Additions
- Fresh Basil: Add fresh basil to the pasta for a pop of color and herbal flavor.
- Grape Tomatoes: Toss in halved grape tomatoes for bursts of juicy sweetness in the spaghetti.
- Shallot: Add some shallot while sauteing the garlic to give the pasta sauce a little more bite!
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.
Serving Suggestions
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements the citrusy pasta and crispy chicken perfectly.
- Sides: Serve with a light salad topped with fresh parsley and shaved Parmesan.
- Appetizers: Start your meal off with burrata bruschetta, sausage crostini, or pesto bruschetta.
Storage and Reheating Instructions
- Leftovers: Store crispy chicken and pasta separately in an airtight container in the fridge for up to 3 days. Reheat the chicken in a frying pan over medium heat for crispy results, and warm the pasta in a sauce pan with a splash of water over low heat.
- Freezing: Breaded chicken can be frozen before frying—place each piece of chicken on a baking sheet, freeze until firm, and transfer to a freezer-safe bag.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted 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.