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Chicken milanese pasta with parsley in a brown bowl, zoomed in, with parmesan in the background and a microplane.

Italian Chicken Milanese Pasta (Easy Lemon Spaghetti)

Allie Hagerty
Crunchy breaded chicken meets lemony garlicky pasta sauce in this quick and delicious Chicken Milanese Pasta recipe. Perfect for a weeknight dinner!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings

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.

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.

Nutrition Facts

Calories: 852kcalCarbohydrates: 92gProtein: 20gFat: 45gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 120mgSodium: 790mgPotassium: 327mgFiber: 4gSugar: 3gVitamin A: 907IUVitamin C: 6mgCalcium: 138mgIron: 4mg
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